Chicken Pine Nut Mini Burgers Recipes

CHICKEN & PINE NUT MINI BURGERS

Steps:

• Place all of the above ingredients in a bowl and mix together very well. When I make these, I add 1-2 tablespoons of a vinaigrette style salad dressing to give it a little extra flavor. This is completely optional.
• In a skillet, heat 2 tablespoons of olive oil over medium high heat. Once the olive oil begins to shimmer, it is time to cook the chicken patties.
• Using a tablespoon or small cookie scoop (approx. 1 tbl in size), scoop rounds of the meat mixture into the skillet. Use a fork to slightly press them flat.
• Cook the patties until well browned on one side and cooked about half way through.
• Flip to the other side and repeat the previous step. Once the second side is browned and the patties are cooked completely through, patties are done.
• Remove the patties to a paper-towel lined plate to drain, if necessary.
• Eat and enjoy!

ROAST CHICKEN WITH RICE AND PINE NUT STUFFING

Steps:

• Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with ½ Teaspoon Salt and ¼ Teaspoon Pepper: Coarsely Chop Giblets.
• In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 ¼ Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
• Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.

CHEESY MINI BURGERS

Steps:

• For the patties:.
• Combine mince,onion,mustard and sauces in a bowl.
• Take two teaspoonfuls and shape into a ball, and then flatten slightly to form a patty. Repeat with all of the mixture.
• Cut 4 1/2 cm rounds from each slice of bread, 4 out of each slice. Brush with melted butter and bake in a moderate oven for approx 15 minutes, until lightly browned and crisp.
• Spread each round with tomato paste.
• Heat oil in a large fry pan. Cook patties until well browned; drain on kitchen towel.
• Place patties on top of the bread rounds and top with cheese.
• Grill until the cheese has melted.

MINI-CHICKEN BURGERS WITH HERBS

Steps:

• Place bread crumbs in a small, shallow dish.
• Mix chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper.
• Form into 16 patties, each flattened and 2 inches in diameter. Press into bread crumbs to coat each side.
• In large skillet, heat 1 tablespoon oil over medium heat. Add as many patties as will fit in a single layer and cook, turning once, until each side is brown and patties firm up, about 10 minutes.
• Repeat with remaining patties, adding more oil if necessary.
• Serve hot.