Chicken And Vegetable Burger Patties Recipes

Steps:

• Take the 1/3 of small onion chopped & put in microwave safe bowl with a dash of olive oil & microwave for 1 minute.
• Combine onion with all remaining ingredients in large bowl then shape into 6 patties.
• Grill on BBQ or pan fry with 1 tablespoon vegetable oil (if you panfry, coat burger patties individually in additionaly 1/2 cup breadcrumbs then fry they are extra crispy & tasty :-) ) You could also bake these in oven.

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).

Steps:

• Grate celery and onion in a bowl. Add ground chicken. Combine. Add egg, breadcrumbs, cheese, worcestershire, salt, pepper, and parsley flakes. Mix well. Mixture will be loose. Shape into 3/4 inch thick patties. Cook patties in hot oil about 10 minutes until brown. Turn patties over, cover skillet (to cook inside of patties) another 10 minutes or until brown. Patties are done when pressed lightly in the center and resistance is felt.

Steps:

• Mix all the burger ingredients together except the olive oil. Form into 4 1/2-inch thick burgers. Brush burgers lightly with the oil and season with salt and pepper. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve on a toasted bun with the accompaniments.

Steps:

• Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
• Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
• Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
• Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
• Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
• Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
• These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine ground chicken, bread crumbs, and soup mix in a large mixing bowl.
• Place 4 ounces bacon in a food processor. Pulse 10 to 12 times and scrape down the sides. Combine the bacon with the ground chicken mixture; form into 6 patties and place on a baking sheet. Place in a freezer to chill for 12 minutes.
• Bake patties in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking until browned, no longer pink, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 12 minutes more.
• Meanwhile, set a sauté pan over medium heat. Add butter and once butter is melted, add onion and mushrooms. Allow to soften, about 5 minutes. Sprinkle with salt and pepper.
• Assemble chicken burgers by adding a chicken patty to each croissant, top with Swiss cheese, bacon, and the onion mushroom mixture. Serve immediately.

Steps:

• Wash hands thoroughly before and after handling uncooked chicken. Spray indoor grill with fat free cooking spray and let in run five minutes while you are prepping your burgers.
• Mince onions, celery, bell pepper, and garlic for about 20 seconds in food processor (DO NOT Puree). The mixture will seem a bit too moist and soggy, but that's OK. The moisture will keep your burger juicy, although you will lose some of it (along with excess fat) during cooking. Flatten ground chicken by hand on a cutting board, add seasoning, bread crumbs, Worcestershire sauce, liquid smoke, and vegetable mix. Blend chicken mixture by hand until consistent. Form a ball, then flatten it out again and form into four tight patties.
• Season one side of patties with Mrs. Dash. Place all patties seasoned side down on indoor grill, then season the other side. Close your grill and cook about 8 minutes until firm and light brown with dark grill marks.
• When burgers are done, place a slice of fat free cheese on top of patties (if desired) and continue on the grill until cheese melts. My wife put her burger together with fat free Mayo. I tried a swizzle of fat free ranch dressing. Both were terrific!

Steps:

• In a medium sauté pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
• Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 6 patties. (Usually take a small ramiken and cover with enough Saran Wrap to cover filling in order to form the patties into a circular shape). Cover and refrigerate for 30 minutes.
• In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Steps:

• Heat 2 tablespoons oil in a medium saute pan over medium heat. Add onion, bell pepper, jalapeno pepper, and garlic. Saute until onion is translucent and vegetables are soft, 5 to 7 minutes. Remove from heat and let cool, about 10 minutes.
• Add cooled vegetables to chicken and mix thoroughly. Add artichokes, olives, egg, bread crumbs, parsley, oregano, paprika, chili powder, red pepper flakes, cumin, celery salt, and sage. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
• Heat remaining olive oil in the same pan over medium-high heat. Cook patties until no longer pink in the centers, 2 to 3 minutes per side.