When it comes to cooking dinner every night, barbecue season is my favorite time of year. At the same time, having a healthy diet requires using leaner proteins, leaving meat for Shabbos and maybe one day a week in my home. So, burgers? Oh yes! But here we have a lighter version… and thanks to the brisket sauce, we don’t miss the meat at all.
Place the mushrooms in your food processor and process until finely ground. Add parsley and grind until fine.
Place chicken in a bowl. Add ground mushrooms and remaining ingredients. Form into patties.
Preheat grill until very hot. Grill on both sides until middle is done — about four minutes on each side.
To serve, slice open a multigrain bun. Smear a dollop of mayonnaise on the bottom of the bun, if desired. Add a generous amount of brisket sauce, the chicken burger, crispy lettuce, and some creamy coleslaw, if desired.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis