Chicken Creole Burgers With Bayou Mayo Recipe 445

CREOLE BURGER

Steps:

• Preheat a grill to medium (350°F to 400°F). Place ground chuck, scallions, Creole seasoning, and cayenne in a medium bowl. Using hands, gently combine. Shape mixture into 4 patties, and place on a plate. Clean bowl thoroughly. Stir together mayonnaise, parsley, mustard, hot sauce, and lemon juice in cleaned bowl; set aside.
• Place patties on oiled grates. Grill, covered, until no longer pink, about 5 minutes per side. Remove from grill; loosely cover patties with aluminum foil. Place onion slices on grates; brush with oil. Grill, covered, until slightly charred and tender, about 3 minutes per side.
• Spread 1 tablespoon of mayonnaise mixture on bottom half of each bun. Top each with romaine lettuce, 1 patty, and grilled onions. Cover with bun tops; serve.

CREOLE BURGERS WITH A BAYOU MAYO

Steps:

• Lightly spray a sauté pan with a non stick cooking spray. In the prepared pan, sauté the onion, garlic and bell pepper until tender. Set aside and allow to cool completely.
• In a large bowl, combine the chicken and cooled mixture. Add the egg, breadcrumbs and 2 teaspoons Creole seasoning. Mix all together well, and form into 8 patties. Salt and pepper each patty.
• Spray a large skillet with non stick cooking spray and cook burgers until done, about 5 minutes on each side.
• While burgers are cooking, prepare Bayou Mayo.
• Bayou Mayo
• In a small mixing bowl, combine mayonnaise, 1 teaspoon Creole seasoning, lemon juice and chives and stir.
• To assemble burgers, place patty on bun half, top with generous dollop of Bayou Mayo. Put top bun over chicken burger and serve!

CHICKEN BURGERS WITH GARLIC-ROSEMARY MAYONNAISE

Steps:

• For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
• For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
• Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
• To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

BAYOU CHICKEN PASTA

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
• Combine all ingredients thoroughly.

MAYO CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
• Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.

BAYOU BURGERS WITH SPICY REMOULADE

Steps:

• In a large skillet, saute onion in oil until tender. Add andouille sausage; cook 1 minute longer. Transfer to a large bowl. Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper. Crumble turkey and turkey sausage over mixture and mix well. Shape into four patties., In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted., For remoulade, in a small bowl, combine the Miracle Whip, lemon juice, pepper sauce, relish and capers. Spread rolls with butter and sprinkle with remaining garlic powder. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. Serve burgers on rolls with remoulade.

CHICKEN CREOLE BURGERS WITH BAYOU MAYO RECIPE - (4.4/5)

Steps:

• 1. Heat the oil in a large skillet over medium-high heat. Add the onion, mushrooms, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are very tender, about 8 min. Remove from heat; transfer to a large bowl. Let cool 5 minutes. 2. Add the ground chicken and creole seasoning to the onion/mushroom mixture, stirring well to combine. Shape into 4 patties. 3. Spray a grill pan (or griddle) with nonstick spray and heat to medium heat. Add the patties and cook, turning occasionally, until cooked...about 6 - 7 minutes per side. 4. Meanwhile, prepare the Bayou Mayo by combining the mayo, chives, lemon juice, and creole seasoning. Serve the burgers in the buns topped with the Bayou Mayo. navywifecook.com

MAYONNAISE CHICKEN

Steps:

• Set slow cooker to High and melt butter in the bottom of the crock. Mix mayonnaise with Italian salad dressing mix in a bowl and stir chicken pieces into the mixture to coat. Pour the chicken mixture into the slow cooker over the butter. Cover and cook until chicken is tender, 4 to 5 hours, stirring occasionally.

BOBBY'S LIGHTER CHICKEN CREOLE BURGERS WITH BAYOU MAYO RECIPE BY BOBBY DEEN

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, mushrooms, bell pepper, celery and garlic. Cook, stirring occasionally, until the vegetables are very tender, about 8 min. Remove from heat; transfer to a large bowl. Let cool 5 minutes.
• Add the chicken and 1/2 teaspoon pepper blend to the onion mixture, stirring well to combine. Shape into 4 (3-inch round) patties.
• Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Add the patties and cook, turning occasionally, until an instant-read thermometer inserted into the side of a burger registers 165°, 6-7 minutes on each side.
• Meanwhile, to make the Bayou Mayo, combine the mayonnaise, chives, lemon juice and 1/4 teaspoon pepper blend. Serve the burgers in the buns topped with the Bayou Mayo.