Lemon Chicken Burgers Recipes

CRISP CHICKEN BURGERS WITH LEMON MAYO

Steps:

• Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they're about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.
• Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.
• Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.

LEMON HERB CHICKEN BURGERS WITH THOUSAND ISLAND DRESSING

Steps:

• First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
• To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
• For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
• In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
• When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.

LEMON BURGERS

Steps:

• In a large bowl, combine all of the ingredients, except the cooking spray and buns.
• Shape into 4 patties.
• Grill, 4-6 minutes. Serve on buns with your favorite toppings.

FALAFEL CHICKEN BURGERS WITH LEMON SAUCE

Steps:

• If desired, prepare onion rings according to package directions., Meanwhile, in a small bowl, mix sauce ingredients. In a large bowl, mix the first 7 burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Place 1/2 cup falafel mix in a shallow bowl (save remaining mix for another use). Press patties into falafel mix, patting to help coating adhere., In a large nonstick skillet, heat oil over medium-high heat. Add burgers; cook 4-5 minutes on each side or until a thermometer reads 165°. Serve burgers on buns with sauce and arugula; if desired, add an onion ring, sliced tomato and cucumber slices to each.

LEMON CHICKEN BURGERS

Steps:

• Thinly slice onion.
• In a large bowl whisk egg and add onion, mustard, spices, and chicken.
• Mix using hands until all ingredients are evenly distributed.
• Divide into four portions and roll each one into a ball.
• Using your finger, poke a hole in the center of each ball.
• Cut 4 tablespoon sized portions of goat cheese from the log and roll each one into a ball.
• Push each cheese ball into the holes in the meat balls.
• Press meat mixture over the cheese and flatten into burgers about 3/4 inch thick.
• Heat oil in a pan and cook burgers about 7 minutes on each side, until cooked through.
• Serve on buns.

HERB CHICKEN BURGERS

Steps:

• Make the lemon mayo: In a small bowl, combine the mayonnaise, lemon zest, lemon juice, salt, and chives. Wrap the bowl in plastic wrap and set aside until you are ready to assemble your burgers.
• Preheat the grill and add oil: Preheat the grill for direct heat grilling, by turning gas burners to medium-high or spreading charcoal coals so there is direct heat under the grilling grates. The temperature should be 450-500˚F. To make sure the burgers do not stick, dip a clean kitchen towel or some paper towels in oil and use tongs to quickly rub down grill grates. Alternatively, you can spray the grates with spray oil, but be careful of flare-ups.
• Grill the buns: Grill the plain buns for 20 seconds and remove from the grill.
• How to store and reheat leftovers: Leftover chicken burgers keep well in the fridge for 3-4 days. They reheat really well in the microwave on high for 1 minute.