Cook the burgers on each side until charred, roughly 4 to 5 minutes per side or until the internal temperature reaches roughly 150°F (65°C). Top each burger with 1 ounce.
Place Rice Krispies and paprika in a shallow bowl and mix well. Combine egg and milk in another bowl and whisk well. Add the flour, poultry seasoning, salt and pepper.
Dry The Shells. There's one more crucial step before you bake the shells. Let the piped circles sit out until they are dry and no longer tacky on top, usually.
Wrap each leg tightly in aluminum foil. Place wrapped legs into a slow cooker with no liquid or other ingredients. Cover and cook on Low until meat is no longer.
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Set aside. In a large skillet over medium-high heat, sauté spinach, broccoli, and mushrooms with a little oil until tender, about 15 minutes. Drain well and set aside. To assemble.
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