ONE-SKILLET CHEESY GROUND CHICKEN PASTA
Make this cheesy ground chicken pasta recipe for a busy weeknight dinner. Serve with a simple side salad and a glass of red wine.
Provided by Karen Rankin
Categories Healthy Chicken Pasta Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Heat oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add chicken; cook, stirring often to break up the meat, until cooked through and beginning to brown, 6 to 8 minutes. Add onion, tomatoes, Italian seasoning and salt; cook, stirring often, until the onion is softened and the tomatoes are breaking down, 4 to 5 minutes.
- Stir in pasta, broth, marinara and cream; bring to a simmer over medium-high heat. Cover and simmer, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Stir in spinach (in batches, if necessary), basil and mozzarella; cover and cook until the spinach wilts and the cheese melts, about 2 minutes. Garnish with Parmesan, if using.
Nutrition Facts : Calories 410 calories, Carbohydrate 38 g, Cholesterol 95 mg, Fat 19 g, Fiber 6 g, Protein 24 g, SaturatedFat 8 g, Sodium 469 mg, Sugar 6 g
BUFFALO CHICKEN BURGERS WITH BLUE CHEESE DRESSING
This burger delivers the bold flavors of Buffalo wings minus the mess and calories. Serve with additional hot sauce on the side.
Provided by Melissa Sweet
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
- Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
- Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 25.3 g, Cholesterol 110.7 mg, Fat 8.8 g, Fiber 1.7 g, Protein 45.5 g, SaturatedFat 2.8 g, Sodium 1110.8 mg, Sugar 2.9 g
BLUE CHEESE AND BACON CHICKEN BURGERS
Delicious burgers filled with chicken, cheese and bacon topped with lettuce and tomato - a hearty dinner ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
- Heat gas or charcoal grill. In medium bowl, mash bread and milk with fork until well mixed. Stir in chicken, cheese and bacon. Shape into 4 patties, 1/2 inch thick.
- Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
- Place burgers on bottom halves of buns. Top with lettuce and tomato. Cover with top halves of buns.
Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 5 g, TransFat 1/2 g
BLUE CHEESE STUFFED BUFFALO CHICKEN BURGER
Provided by Food Network
Time 30m
Number Of Ingredients 8
Steps:
- 1) Mix the ground chicken with green onions and garlic. Cover with foil and refrigerate for at least 1 hour, but up to 24 hours.
- 2) When you are ready to eat: Preheat the oven to 400 degrees F. Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place one heaping tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then line a baking tray with foil and bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving.
- Serve on soft hamburger buns with shredded lettuce and Ranch dressing. Makes 4 burgers
BUFFALO BLUE CHEESE CHICKEN BURGERS
This is a very simple, yet addictive alternative to traditional beef hamburgers for the wing fan getting through summer barbeques.
Provided by Mark Baranowski
Categories Main Dish Recipes Burger Recipes Chicken
Time 8h25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.
Nutrition Facts : Calories 488.6 calories, Carbohydrate 46 g, Cholesterol 138.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 41.5 g, SaturatedFat 6.4 g, Sodium 1439.4 mg, Sugar 2.3 g
BLUE CHEESE CHICKEN BURGERS
These burgers are a delicious riff on Buffalo chicken wings. The patties get brushed with zesty barbecue sauce and topped with crumbled blue cheese. If you like your food spicy, give the lettuce and tomato a few dashes of hot sauce before you dig in. Feel free to save half a bun by serving the burgers open-face style, or lose the bread entirely by sandwiching the patties and all the fixings between two crisp lettuce leaves.
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, combine barbecue sauce and hot sauce. In medium bowl, combine chicken, scallions, celery, breadcrumbs, garlic, and salt. Using wet hands (to prevent meat from sticking), form chicken into 4 (1⁄2-inch-thick) patties. Brush tops of patties with half of sauce.
- Transfer patties to grill, sauce-side down, and brush tops of patties with remaining sauce. Grill, turning once, until instant-read thermometer registers 165°F when inserted horizontally into patties, about 10 minutes. During last minute of cooking, grill rolls until lightly toasted.
- Build burgers with rolls, lettuce, patties, tomato slices, and cheese.
- Serving size: 1 burger
Nutrition Facts : Calories 139 kcal
CHICKEN BURGERS WITH BLUE CHEESE
These are great chicken burgers made with ground chicken and blue cheese. They are served on a toasted bun with a mayo and Dijon sauce. Everyone loved them! I have served the leftovers the next day and they taste almost as good.
Provided by Nick Gibietis
Categories Main Dish Recipes Burger Recipes Chicken
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk mayonnaise and Dijon mustard together in a small bowl. Transfer to the refrigerator.
- Mix chicken, panko bread crumbs, milk, onion, celery, blue cheese, garlic powder, salt, and pepper together in a large bowl. Shape into 4 patties.
- Heat olive oil in a large skillet over medium heat. Cook patties until browned and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread mayonnaise mixture over both sides of each bun. Place a cooked patty, 1 tomato slice, and 1 lettuce leaf in each bun.
Nutrition Facts : Calories 966.5 calories, Carbohydrate 67 g, Cholesterol 95.7 mg, Fat 66.6 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 11.6 g, Sodium 1182.3 mg, Sugar 3.5 g
BUFFALO CHICKEN BURGERS RECIPE
Buffalo chicken wings and burgers collide in this mouth-watering Buffalo Chicken Burger with Creamy Blue Cheese Sauce recipe, with the bonus of no messy fingers!
Provided by Bobbi Hass-Burleson
Categories BBQ and Grilling
Time 48m
Yield 3 burgers
Number Of Ingredients 14
Steps:
- Gently combine the first 11 ingredients in a large bowl, be careful not to over mix. Cover the bowl with plastic wrap and place the bowl in the refrigerator for 20 to 30 minutes. You can do this step the night before.
- Heat your grill (or grill pan) to medium-high heat. Brush the grill with olive oil.
- Remove the bowl from the refrigerator, divide the meat into thirds, and form your patties.
- Grill the burgers for 3 to 4 minutes per side (depending on the burger thickness), or until they reach an internal temperature of 165 F.
- Serve the burgers on buns, with the baby greens and blue cheese sauce.
Nutrition Facts :
CHICKEN BURGERS STUFFED WITH BLUE CHEESE & BUFFALO SAUCE
Ground Chicken Burgers Stuffed with Buffalo Sauce & Blue Cheese served on a bun with lettuce, tomatoes, red onions, and a ranch dressing drizzle!
Provided by Lauren Schmidt
Categories Main Dishes
Time 41m
Number Of Ingredients 11
Steps:
- Prepare your buffalo cheese filling, in a small bowl whisk together buffalo sauce, blue cheese, and cream cheese until fully combined. For ease of filling transfer to a sandwich size ziplock bag and cut off the tip to 'pipe' onto the chicken.*
- Prepare the burgers. Cover a platter/plate with a piece of wax or parchment paper to keep the burgers from sticking to the plate. In a large bowl combine the ground chicken, egg, and quick oats until just combined. Divide the chicken mixture in to 4 sections to make 4 burgers. From each of the chicken sections take 1/3 of the mixture and set aside, these pieces will be used to cover the filling.
- Take the larger chicken sections and form 4 patties about 1/2 thick, beware if they are too thin the filling has a larger chance of coming out while cooking. Place on the wax paper.
- Pipe or scoop 1/4 of the buffalo cheese filling onto the center of the 4 chicken patties.
- Take the remaining chicken and form each pieces into 4 smaller patties and cover over top the buffalo filling. Gently press and smooth the ground chicken together sealing in the filling.
- Transfer burgers to the freezer to rest 10-15 minutes while you pre-heat your grill to medium.**
- Transfer burger patties to grill over direct heat. Cook 7-8 minutes on one side. Flip and cook another 7-8 minutes, until burgers are fully cooked.
- Serve chicken burgers on hamburger buns topped with romaine leaves, tomato slices, red onion slices, and a drizzle of ranch dressing (and extra buffalo sauce if you like it really spicy).
Nutrition Facts : Calories 816 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 318 milligrams cholesterol, Fat 49 grams fat, Fiber 2 grams fiber, Protein 63 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1031 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
CHICKEN BURGERS WITH BLUE CHEESE MAYO
A tasty alternative to a beef burger. Don't be afraid of making your own mayo,it's so simple and SO delicious!
Provided by Noo8820
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken thigh into pieces and put into food processor.Cut 2 bacon rashers into pieces and add to the chicken.Blend until coarsely chopped.
- Heat the olive oil in a fry pan and add the garlic and shallot.Cook for about 2 mins,until soft.Remove from the pan,drain of excess oil and leave to cool.
- Add the garlic,shallot,tarragon and breadcrumbs to the chicken mixture.Season well and mix to combine.
- Divide mixture into four and with lightly floured hands shape into four burgers.Chill for 30 minutes.
- For the Mayo-.
- Whisk the egg yolk,mustard and plenty of seasoning in a bowl until smooth.
- Slowly whisk in the olive oil until the mixture is thick and smooth.Whisk in the vinegar,crumble in the blue cheese and fold it into the mayo with the chives.Chill.
- Grill the remaining bacon until crisp,cook the burgers on a medium heat for about 15 mins,turning once.
- Toast the buns.Arrange salad leaves on one half of the buns,top with chicken burger,spoonful of mayo and bacon rasher,then the top of the bun.Serve!
Nutrition Facts : Calories 4580.6, Fat 481.3, SaturatedFat 75.7, Cholesterol 213.7, Sodium 1196.9, Carbohydrate 31.9, Fiber 1.5, Sugar 3.5, Protein 45.6
BUFFALO CHICKEN BURGER WITH BLUE CHEESE RANCH
Buffalo chicken has done the whole pizza thing, and now it's conquering the burger scene with this ultimate recipe.
Categories buffalo chicken blue cheese ranch
Time 30m
Yield 1
Number Of Ingredients 27
Steps:
- For the blue cheese ranch sauce: combine all ingredients in a bowl and mix well. Season to taste with salt and pepper. Chill in fridge until ready to serve.
- In a large bowl, mix together chicken, 1 cup panko, onion, egg, cayenne, garlic powder, salt, and pepper in a large bowl.
- Form mixture into four equal-sized patties and coat each with remaining 1 cup breadcrumbs.
- Heat oil in a large skillet over medium heat. Add burgers and cook until golden brown, 5 minutes per side.
- Meanwhile, in a small saucepan over low heat, combine Frank's and butter. Stir together well, then coat burgers in sauce by submerging each one in saucepan.
- Build burgers by topping each bun with a patty, blue cheese ranch sauce, lettuce, and tomato.
GROUND CHICKEN AND BLUE CHEESE BURGERS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- For the tarragon aioli: In a bowl, whisk together the mayo, garlic puree and tarragon. Taste and season with salt and white pepper as desired.
- For the chicken burgers: Preheat the oven to 350 degrees F. Over medium-high heat, warm a large ovenproof saute pan with the oil. Form the chicken into 4 equal patties, and then form a pocket in the center of each burger. Fill the center with a quarter of the blue cheese, and then fold the edges to seal the cheese in the burgers. Sprinkle the stuffed burgers with the salt and pepper and sear in the pan for 2 to 3 minutes per side. Transfer the pan to the oven and finish cooking until the internal temperature reaches 165 degrees F.
- Toast the buns with the butter on a grill, and then layer the toasted bun bottom with some tarragon aioli, baby spinach leaves, a tomato slice, burger and top of bun. Repeat with the remaining ingredients.
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4/5 (8)Total Time 30 minsServings 4Calories 484 per serving
- Heat 1 tbsp. oil in a frying pan. Add shallots and cook, stirring often, until softened and browned, about 4 minutes. Remove from pan and set aside.
- Meanwhile, combine chicken, garlic, rosemary, salt, and pepper. Form mixture into 4 patties. Add remaining 1 tbsp. oil to same pan and cook patties, turning once, until cooked through, about 5 minutes.
- Place a lettuce leaf on bottom half of each bun and top with a patty. Top patties with shallots. Mix mayonnaise with blue cheese, spread on bun tops, and set on patties.
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5/5 (2)Category Burger RecipesCuisine American RecipesCalories 427 per serving
- In a bowl, mix the mince, chopped onion, mustard, 2 tablespoons soured cream, ketchup and the zest. With wet hands, season and shape into 4-6 burgers. Chill the burgers for 1 hour to firm up. Toss the red onion with the lemon juice in a bowl. Set aside.
- Heat a griddle pan until hot. Brush the burgers with the oil and griddle for about 5 minutes each side, until golden and cooked through.
- Preheat the grill to medium. To serve, split the buns and toast on the griddle pan. Spoon a tablespoon of the soured cream on each bun base and top with the lettuces, burgers, then the avocado, onion and cheese. Place under the grill for a few minutes until the cheese is melted.
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- In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.
- Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
- To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger). Yields 1 burger per serving.
BUFFALO CHICKEN BURGERS WITH BLUE CHEESE MAYO | POULTRY ...
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Servings 4Total Time 30 minsCategory Poultry
- Combine the mayo ingredients, except the celery, and mash well with a fork. Stir in the celery. Cover and refrigerate until ready to use.
- Mix the patty ingredients. Then gently form four patties of equal size, each about 2.5 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of the patties to prevent them doming during cooking. Refrigerate the patties until ready to grill.
- Brush the patties with oil and then grill over direct medium heat, with the lid closed, until fully cooked (74ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut-side down, over direct heat.
BUFFALO CHICKEN BURGERS WITH BLUE CHEESE MAYO | POULTRY ...
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Servings 4Total Time 30 minsCategory Poultry
- Combine the mayo ingredients, except the celery, and mash well with a fork. Stir in the celery. Cover and refrigerate until ready to use.
- Mix the patty ingredients, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them doming during cooking. Refrigerate the patties until ready to grill.
- Brush the patties with oil, and then grill over direct medium heat, with the lid closed, until fully cooked (165°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
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