Micks Chicken Burgers Recipes

CHICKEN BURGERS

Steps:

• Combine chicken, bread crumbs, milk, chopped green onions, Worcestershire sauce and salt and pepper and form into patties.
• barbecue or fry for approximately 5 minutes per side or until meat thermometer registers 165°F (74°C).
• Serve on a whole wheat bun or in a pita shell garnished with sliced tomato, cucumber, green onion, lettuce and mayonnaise.

GROUND CHICKEN BURGERS

Steps:

• Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
• Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).

SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY

Steps:

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.