Grilled Mushroom-Chicken Burger

Ingredients

• 1/2 pound DOLE® Mushrooms, quartered
• 1/2 pound ground chicken
• 2 garlic cloves, minced
• 1 egg
• 1 tablespoon less-sodium soy sauce
• 1/2 teaspoon kosher salt
• Nonstick cooking spray
• 4 100% whole wheat hamburger buns, split
• 3 tablespoons honey mustard
• 2 tablespoons mayonnaise
• 4 (1/4-inch thick) beefsteak tomato slices
• 4 (1/4-inch thick) DOLE® Red Onion Slices
• 1 cup packed DOLE® Baby Arugula

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat; line rimmed baking pan with parchment paper. Pulse mushrooms in a food processor until small pieces remain; transfer to a large bowl. Gently mix in chicken, garlic, egg, soy sauce and salt; form into 4 (½-inch-thick) patties, place on prepared pan and freeze 30 minutes.
2. Spray patties with nonstick cooking spray; place on hot grill rack, cover and cook 15 minutes or until browned and internal temperature reaches 165°F, turning once.
3. Spread top buns with mustard; spread bottom buns with mayonnaise. Serve burgers in buns topped with tomato, onion and arugula.