Lemon Chicken Burgers With Yogurt Dressing Recipes

CHICKEN BURGERS WITH LEMON

Steps:

• Combine bread crumbs and yogurt, let stand for a few minutes.
• Combine chicken, yogurt mixture and egg.
• Add 2 tbsp Parsley,salt, pepper, tarragon, chervil& thyme.
• Shape into 6 large patties (about 1 1/2" thick).
• In a skillet heat butter (oil) over medium high heat.
• Cook patties about 7 minutes each side until nicely browned and no longer pink inside, remove to a platter.
• Pour off excess fat and add wine& lemon juice.
• Scrape the brown bits from the pan.
• Bring to a boil and cook until reduced to about 1/4 cup.
• Add remaining parsley pour over the burgers.
• Serve hot or cold.

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 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.

LEMON CHICKEN PITA BURGERS WITH SPICED YOGURT SAUCE

Steps:

• Combine first 6 ingredients; add 1 teaspoon rind, stirring well.
• Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties; cook 2 minutes on each side or until browned.
• Cover, reduce heat to medium, and cook 4 minutes.
• Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well.
• Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.

GREEK CHICKEN BURGERS WITH FETA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form the mixture into 5 patties. Divide the feta cheese between the 5 patties; place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center.
• Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).