Chicken Burger Recipes

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CHICKEN BURGERS



Chicken Burgers image

Provided by Food Network

Categories     main-dish

Yield 5 servings

Number Of Ingredients 8

1 pound ground white meat chicken
2 cups coarse to fine fresh bread crumbs, divided (not canned)
1/2 cup low-fat milk
3 tablespoons grated sweet onion (or finely, finely minced)
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil

Steps:

  • Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
  • Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
  • Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

Nutrition Facts : Calories 324 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 707 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 23 grams, Sugar 4 grams

NATASHA'S CHICKEN BURGERS



Natasha's Chicken Burgers image

Natasha is my eldest daughter, and her eyes light up when I announce we're having these for dinner. While my husband and I eat 1 or 2 each, she easily finishes at least 3! The onion can be finely chopped, but with three kids, we prefer grating it so as to hide it. I usually serve these with mashed potatoes and Caesar salad for a very comforting meal! Extra-lean ground chicken can be substituted with ground turkey with great results.

Provided by ChatteroosMom

Categories     Main Dish Recipes     Burger Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 7

1 pound extra-lean ground chicken
½ cup Italian-seasoned bread crumbs, divided
½ small onion, finely grated
1 egg
2 cloves garlic, minced
salt and ground black pepper to taste
2 teaspoons olive oil

Steps:

  • Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties.
  • Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat.
  • Heat olive oil in a large skillet over medium-high heat.
  • Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 11.5 g, Cholesterol 110.1 mg, Fat 7.8 g, Fiber 0.8 g, Protein 28.8 g, SaturatedFat 1.8 g, Sodium 174.9 mg, Sugar 1.3 g

CHICKEN BURGER RECIPE



Chicken Burger Recipe image

Recipe video above. Crispy seasoned chicken, topped with a mandatory slice of melted cheese and piled onto soft rolls with onion, avocado, lettuce, tomato and garlic mayo. The key to juicy chicken is to cook it hard and fast! You can eyeball the Seasoning - it will be tasty as long as you use "around" the right amounts. :)

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 19

1/3 cup /80g flour ((any white))
1 tsp salt
½ tsp black pepper
¾ tsp paprika
1 tsp thyme
½ tsp garlic powder
½ tsp onion powder
2 tbsp olive oil
2 large onions (, halved them sliced (white, brown or yellow))
400 - 500g / 14 oz - 1 lb chicken breast (2 pieces) (, cut in half horizontally into 2 thin steaks)
4 - 8 slices Swiss or other melting cheese slices ((Note 1))
4 soft rolls ((I used brioche burger buns))
1 avocado
Lettuce
2 large tomatoes
½ cup mayonnaise ((I use whole egg))
1 large garlic clove (, minced)
French fries
Baked potato wedges

Steps:

  • Mix Garlic Mayo ingredients in a small bowl, set aside for 20+ minutes.
  • Mix Seasoning in a flat bowl / dish.
  • If required, pound chicken to about 1 cm / 2/5" thick. If wanting to be exact, trim to shape of rolls BUT ensure it is about 15% larger (it shrinks) (Note 2).
  • Heat 1 tbsp oil in a skillet over high heat (if doing on BBQ, drizzle flat plate).
  • Add onion and cook, turning regularly, for 5 minutes until golden. Season with salt and pepper, toss, then remove.
  • While cooking the onions, preheat oven to 160C/320F. Split rolls, then lightly toast / warm the rolls (if using BBQ, just toast the cut side until crispy). Leave in turned off oven with door ajar while you cook chicken.
  • Heat 1 tbsp oil into the same skillet, still on high heat.
  • Dredge chicken in Seasoning, shake off excess, then place in skillet. Repeat.
  • Cook for 2 ½ minutes until golden, then flip.
  • Top with cheese then leave for 1 1/2 minutes. When the underside is golden, if the cheese is not yet melted, place lid on for 15 seconds (or tray or foil).
  • Remove chicken from skillet onto plate. Cover loosely with foil while you start assembling the burgers.

Nutrition Facts : Calories 666 kcal, ServingSize 1 serving

CHICKEN BURGERS



Chicken Burgers image

Bread crumbs and milk keep these chicken burgers unbelievably moist and flavourful. Try them at your next barbecue!

Yield 6

Number Of Ingredients 13

1 lb ground chicken
⅓ cup breadcrumbs, dry
⅓ cup milk
¼ cup green onions, chopped
1 tsp Worcestershire sauce
¼ tsp salt
¼ tsp pepper
tomato, sliced
cucumber, sliced
green onion, sliced
lettuce
mayonnaise
6 whole wheat pitas or hamburger rolls

Steps:

  • Combine chicken, bread crumbs, milk, chopped green onions, Worcestershire sauce and salt and pepper and form into patties.
  • barbecue or fry for approximately 5 minutes per side or until meat thermometer registers 165°F (74°C).
  • Serve on a whole wheat bun or in a pita shell garnished with sliced tomato, cucumber, green onion, lettuce and mayonnaise.

Nutrition Facts :

CHICKEN BURGERS



Chicken Burgers image

I love to cook and rarely work from any recipes. My family always wonder what's cooking in the kitchen! They really enjoy these herb-flavored chicken burgers.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup chopped onion
3 tablespoons vegetable oil, divided
1-1/2 pounds cooked chicken, ground or finely chopped
1-1/2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
3 eggs
2 tablespoons dried parsley flakes
1 teaspoon each poultry seasoning, dried thyme, ground mustard and salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
3/4 to 1 cup milk
8 hamburger rolls, split
Lettuce leaves
Sliced tomatoes

Steps:

  • In a large skillet, saute onion in 1 tablespoon oil until tender. Place in a large bowl. Add chicken, crumbs, Parmesan, eggs, herbs and seasonings; mix well. Stir in enough milk to be able to shape mixture into patties. Shape into eight patties. In the same skillet, cook patties in remaining oil for 5 minutes or until browned on each side and heated through. Serve on rolls with lettuce and tomatoes.

Nutrition Facts :

CRISPY CHICKEN BURGER WITH HONEY MUSTARD COLESLAW



Crispy Chicken Burger with Honey Mustard Coleslaw image

Crispy Chicken Burger with Honey Mustard Coleslaw on a toasted brioche bun, with jalapenos and crunchy lettuce. Waaay better than takeout!

Provided by Nicky Corbishley

Categories     Dinner

Time 35m

Number Of Ingredients 27

3 large chicken breasts (sliced into long, thick strips)
240 ml (1 cup) buttermilk
½ tsp salt
¼ tsp white pepper
¼ tsp garlic salt
180 g (1 1/2 cups) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
½ tsp garlic salt
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes
1/3 white cabbage
1 medium carrot (peeled)
4 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp honey
2 tsp lemon juice
pinch black pepper
vegetable oil (for deep frying)
4 slices gouda cheese (I used the ready-sliced kind, or you can slice it yourself )
4 brioche buns (toasted)
8 pieces crunchy lettuce - I used 'O' so sweet' variety (but Romaine or Little Gem are great too)
1-2 jalapenos (sliced)
1/2 red onion (peeled and thinly sliced)

Steps:

  • Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
  • Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it's hot enough). You'll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
  • Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the chicken is coated.
  • Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it's no longer pink in the middle, it's cooked.
  • Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  • Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
  • Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
  • Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
  • Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

Nutrition Facts : Calories 791 kcal, Carbohydrate 73 g, Protein 38 g, Fat 38 g, SaturatedFat 20 g, Cholesterol 100 mg, Sodium 2387 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving

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