BBQ Chicken + Mushroom Patties — Lighter Burger Night

BBQ chicken + mushroom patties — the lighter alternative to beef burger patties. Mince chicken + finely chopped mushroom + onion + parsley, formed into patties + grilled. Lighter, healthier, kid-friendly. The mushroom is the secret — adds umami + moisture that keeps the chicken patties juicy without being greasy. Recipe Card Serves 4–6 Prep 15 min Cook 30 min Method BBQ / grill Difficulty Easy Best for Camp + home Photo by Chris Kursikowski on Unsplash BBQ Chicken + Mushroom Patties Makes: 6-8 patties · Prep: 10 minutes · Cook: 15 minutes · Equipment: mixing bowl, BBQ or large frying pan Photo: Pavel Subbotin / Unsplash Ingredients 500g chicken mince (skin-on for moisture; or use 50/50 thigh/breast for balance) ½ cup dried breadcrumbs 1 medium brown onion, finely chopped 2 tbsp fresh parsley, chopped ¼ cup mushrooms, finely chopped 1 egg Salt + cracked black pepper Vegetable oil for cooking Optional add-ins: 1 clove garlic minced; 1 tbsp grated ginger; 1 tbsp soy sauce (Asian twist); 1 tsp paprika; ½ tsp dried mixed herbs. To serve: brioche buns OR Vienna loaf slices; lettuce, tomato, avocado, cheese, pickles, mayo, BBQ sauce. Method Combine all ingredients in a large bowl: chicken mince, breadcrumbs, onion, parsley, mushrooms, egg, salt + pepper. Mix gently by hand. Don't over-work — gentle = tender; over-mixed = dense + tough. Form into 6-8 patties about 2cm thick. Wet hands prevent sticking. Make a slight dimple in centre (helps cook flat). Heat the BBQ or pan to medium. Add a thin layer of oil. Cook 6-8 minutes per side until golden + cooked through. Internal temp 75°C. Rest 2 minutes. Plate up. Serve in toasted buns with toppings of choice. Tips and variations Chicken mince variants: thigh = juicier; breast = leaner; mixed = balanced. Skin-on adds richness Don't overcook chicken — internal 75°C is enough. Past that = dry Mushroom is the secret — adds umami + moisture. Don't skip Asian twist: swap parsley for coriander; add 1 tsp grated ginger + 1 tbsp soy. Serve with hoisin instead of BBQ sauce Mediterranean: add ¼ cup feta crumbled + chopped olives + lemon zest Make ahead: form patties up to 24 hours ahead, refrigerate, cook when needed Freeze in batches: separate with baking paper, freeze flat, defrost in esky Camp version: works on a portable BBQ, in a pan over coals/butane Our take The lighter burger night for when you've had too much red meat. Chicken patties + a fresh salad + brioche buns = generous + satisfying without the heaviness. Make a double batch + freeze the spares. Camping burger nights become 15-minute affairs. Shop BBQ Gear

Your cart 0

Recipes

/

mushroom

BBQ Chicken + Mushroom Patties — Lighter Burger Night

Posted on April 26, 2026

Bream with Cucumber + Mushroom — Summer Fish Recipe

Posted on April 26, 2026