Burly Man Size Chicken Cheddar Barbecued Burgers Recipes

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BARBECUED CHEDDAR BURGERS



Barbecued Cheddar Burgers image

Top the grown-ups' burgers with the caramelized onions with barbecue sauce and be sure to have mayonnaise and mustard on hand. Serve corn on the cob and the baked potato wedges to the whole crowd.

Categories     Beef     Cheese     Onion     Picnic     Summer     Tailgating     Grill/Barbecue     Bon Appétit

Yield Makes 8 child-size and 4 adult-size burgers

Number Of Ingredients 9

3 1/2 pounds lean ground beef
1/2 cup purchased barbecue sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated cheddar cheese
12 sesame-seed hamburger buns, lightly toasted
Lettuce leaves
Sliced tomatoes

Steps:

  • Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)
  • Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns.

BURLY-MAN-SIZE CHICKEN-CHEDDAR BARBECUED BURGERS



Burly-Man-Size Chicken-Cheddar Barbecued Burgers image

Make and share this Burly-Man-Size Chicken-Cheddar Barbecued Burgers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h

Yield 4 huge burgers

Number Of Ingredients 15

1 cup mayonnaise (plain yogurt, or prepared ranch-style dressing)
1 tablespoon hot sauce
1 lime, juice of
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh cilantro
salt
fresh ground black pepper
1/2 small red cabbage, halved, cored, and thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
6 scallions, thinly sliced
2 lbs ground chicken
1/2 cup prepared barbecue sauce
1/3 lb sharp cheddar cheese, cut into 1/4-inch dice
extra virgin olive oil
4 kaiser rolls, split

Steps:

  • In a bowl, combine the mayonnaise, hot sauce, lime juice, parsley, cilantro, salt, and pepper; add in the sliced cabbage, red bell peppers, and half the scallions; stir to coat and set aside.
  • In another bowl, combine the ground chicken, barbecue sauce, cheddar dice, reserved scallions, salt, and pepper; mix well.
  • Divide mixture into 4 equal portions; form each portion into a 1-inch thick patty.
  • Preheat a nonstick skillet over medium-high heat; drizzle olive oil over the patties and place them in the hot skillet.
  • Cook 5-6 minutes per side, or until firm and cooked through.
  • While the burgers are cooking, toast the kaiser rolls; transfer burgers to the bottoms of the toasted rolls; pile some spicy coleslaw on top, then replace roll tops.

Nutrition Facts : Calories 884.5, Fat 42.5, SaturatedFat 13.1, Cholesterol 213.8, Sodium 1513.1, Carbohydrate 58.6, Fiber 4.7, Sugar 11, Protein 66.7

SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY



Smashed Chicken Burgers With Cheddar and Parsley image

These fresh, flavorful chicken burgers have a crunchy exterior, a tender interior and a healthy slathering of limey Dijon mayonnaise. They're paired with salad that's prepared using leftover burger ingredients, and a little avocado and lettuce. Serve the burgers between lightly toasted buns, as the recipe suggests, or skip the bread and enjoy them without for a lighter dinner.

Provided by Yasmin Fahr

Categories     dinner, weekday, burgers, sandwiches, main course

Time 20m

Yield 4 servings

Number Of Ingredients 16

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
Kosher salt and black pepper
2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges
1 1/4 packed cups flat-leaf parsley, leaves and tender stems, roughly chopped
1/3 cup grated Cheddar, plus 1/4 cup cubed, plus 8 slices for topping
1 small shallot, minced (about 1/4 cup)
3 large garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
3 tablespoons olive oil
1 large head butter or Boston lettuce, leaves torn into bite-size pieces
1 ripe Hass avocado, diced
4 brioche or burger buns, lightly toasted

Steps:

  • In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
  • In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
  • While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
  • Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.

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