Delicious Breaded Chicken Burgers Recipes

NATASHA'S CHICKEN BURGERS

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.

CRISPY PANKO CHICKEN BURGER WITH HONEY MUSTARD DRESSING

Steps:

• Cut the chicken: Remove the chicken tenders from the chicken breast. And then slice the remaining chicken breast in two, lengthwise. This will give two thinner chicken pieces along with one chicken tender. You can also pound the chicken thinner with something heavy.
• Make the marinade: Whisk the egg. Mix all the marinade ingredients together in a large bowl and add your prepared chicken breasts to it. Marinate for about 1 hour, covered in the fridge.
• Prepare the bread crumbs: To make the panko bread crumbs, we mix all the dry ingredients together in a large dish.
• Make the orange honey mustard: Mix all ingredients together, taste and season accordingly.
• Prepare your add-ons: Cut your preferred vegetables (for example spinach, tomato, avocado, onion and pickled jalapeños) and make the garlic mayo. Mix mayonnaise with garlic powder, season with salt and pepper to taste. Toast burger buns when chicken is almost done.
• Heat the oil: Pour 3 cups of oil into a large pan, make sure it will not be more than 1/3 full. The oil is hot enough when a drop of water into the oil sizzles. This will be at a temperature around 350-375 F (175-190C). The temperature will drop once the chicken is in.
• Bread the chicken: When the chicken has marinated for 1 hour, let the excess marinade drip off the chicken before placing it in the panko bread crumb mixture. Cover it nicely with the dry mixture, preferably using tongs.
• Fry the chicken: Add breaded chicken to the hot oil. Because the temperature is supposed to drop, I do suggest filling the pan, although not overcrowding it. If you cook one piece at a time, the oil will be too hot, burning the panko bread crumbs. Depending a little on the size of your chicken and the temperature of the oil, the chicken will be done at 5-8 minutes. If the oil doesn't cover the chicken entirely, flip them over once mid-frying. Remove from heat when they're golden brown. Sprinkle with some salt and drain on a paper towel.
• Assemble the burger: Slice your warm bun, spread garlic mayo on the bottom and orange honey mustard on the top. Get some greens and tomatoes on the bottom, add the chicken burger, onion, pickled jalapeños and avocado. Put the burger top on and you are officially ready to dig in.

DELICIOUS BREADED CHICKEN BURGERS

Steps:

• In a bowl: Add ground chicken, egg, salt, pepper, onion powder, garlic powder together. Add in bread crumbs, milk, gently combine with hands. Set aside.
• In 3 shallow bowls: Bowl 1: beaten egg with water. Bowl 2: seasoned flour with salt & pepper, Bowl 3: seasoned bread crumbs.
• Using 1/3 cup measuring cup as a measuring tool, scoop out your burger portions.
• HINT: I found it was less messy to drop the scoop of meat into the flour, turn it over, lift it out of the flour, then form into patty.
• Coat both sides of chicken patty with flour, dip in egg wash, then pat into the breadcrumbs to coat.
• At this point I placed patties on a platter, covered with plastic wrap and put them in the fridge for 1-2 hours. This step is not necessary but can be done ahead of time. It will allow the flavors to develop.
• Panfry in (4 Tablespoons) cooking oil for about 4 minutes on each side. *add a little oil at a time, add more when you flip the chicken if necessary. Add more cooking time if your burgers are plump. Do not over cook or they will dry out.
• Serving suggestions: on soft buns with sliced dill pickles, mayonaise, honey mustard or spicy , tomato slices and lettuce or whatever you like.

ITALIAN CHICKEN BURGERS

Steps:

• Mix ground chicken, herbs, tomatoes, onions, oatmeal and egg. Shape into four rectangles about ¾ inch (2 cm) thick. With the back of a teaspoon, make a depression in the center of each burger. This helps cook the center of the burger more quickly.
• Preheat barbecue to medium heat. Put burgers and red pepper on the grill.
• Cook burgers for about 7-9 minutes per side or until a thermometer inserted in the thickest part reads 165°F (74°C).
• Grill pepper until skin is blackened on all sides. Remove pepper from the grill and cool slightly. Peel off skin, remove stem and seeds, and cut pepper in four.
• Heat garlic bread according to package instructions and cut four slices slightly wider than the burgers. Serve burgers on garlic bread, topped with roasted red pepper and Asiago cheese.