Chicken Burgers With Chive Sauce Recipes

Steps:

• Cut chicken into 1-inch cubes.
• Put cubes in a food processor or an electric blender and blend thoroughly. Scrape chicken into a mixing bowl and add 1/2 cup bread crumbs, 1/4 cup chicken broth, cream, cumin, onion, salt and pepper. Use fingers to blend well.
• Spoon remaining cup of bread crumbs onto a flat surface. Divide chicken mixture into four portions; shape each into a ball and roll ball in bread crumbs. Flatten each ball into a round patty about 3/4 inch thick.
• Heat oil in a nonstick skillet. Add patties and cook over medium-low heat about 5 minutes or until nicely browned on one side. Turn patties and cook about 5 minutes. Transfer to a warm platter.
• Heat 2 tablespoons butter in small saucepan and add remaining broth. Bring to boil, stirring with wire whisk, and cook until reduced by half. Gradually add remaining 2 tablespoons butter, stirring with whisk.
• Stir in chives and pour sauce over the burgers

Steps:

• Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

Steps:

• Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
• Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
• Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

Steps:

• Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
• The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
• Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

Steps:

• Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces.
• Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat.
• While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice.
• Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad.

Steps:

• Cut chicken thigh into pieces and put into food processor.Cut 2 bacon rashers into pieces and add to the chicken.Blend until coarsely chopped.
• Heat the olive oil in a fry pan and add the garlic and shallot.Cook for about 2 mins,until soft.Remove from the pan,drain of excess oil and leave to cool.
• Add the garlic,shallot,tarragon and breadcrumbs to the chicken mixture.Season well and mix to combine.
• Divide mixture into four and with lightly floured hands shape into four burgers.Chill for 30 minutes.
• For the Mayo-.
• Whisk the egg yolk,mustard and plenty of seasoning in a bowl until smooth.
• Slowly whisk in the olive oil until the mixture is thick and smooth.Whisk in the vinegar,crumble in the blue cheese and fold it into the mayo with the chives.Chill.
• Grill the remaining bacon until crisp,cook the burgers on a medium heat for about 15 mins,turning once.
• Toast the buns.Arrange salad leaves on one half of the buns,top with chicken burger,spoonful of mayo and bacon rasher,then the top of the bun.Serve!

Steps:

• Preheat a large nonstick skillet or grillpan over med-high heat.
• On a cutting board, combine 2 tablespoons chopped parsley, chopped chives, and chopped thyme; dip the tabs of cold butter into the herbs one at a time, pressing the herbs into the butter to coat them completely.
• In a bowl, combine the ground chicken, Worcestershire sauce, 2 tablespoons mustard, salt, and pepper.
• Form mixture into 4 large patties, no more than 1-inch thick.
• Nest 1 herb-coated cold butter tab into the center of each patty and gently form the patty around the butter.
• Drizzle olive oil over the patties and place them in a hot skillet/grillpan.
• Cook 5-6 minutes on each side.
• While burgers are cooking, combine the sour cream, lemon juice, dill, horseradish, and remaining mustard in a bowl; add in the radishes, red onion, carrots, cucumber, celery, coleslaw mix, and remaining 2 tablespoons chopped parsley, and salt/pepper to taste.
• Toss to combine; serve the Kiev burgers open-faced on a slice of toast with the salad alongside.

Steps:

• In a large bowl, combine the first six ingredients. Crumble chicken over mixture and mix well. Shape into four patties. , Cook on an indoor grill until a thermometer reads 165°, 10-12 minutes. , In a small bowl, combine cranberry sauce and mayonnaise. Serve burgers on buns with cranberry spread and, if desired, lettuce.

Steps:

• Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
• In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
• Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
• Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
• Enjoy!

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.

Steps:

• In a large skillet, saute onion in 1 tablespoon oil until tender. Place in a large bowl. Add chicken, crumbs, Parmesan, eggs, herbs and seasonings; mix well. Stir in enough milk to be able to shape mixture into patties. Shape into eight patties. In the same skillet, cook patties in remaining oil for 5 minutes or until browned on each side and heated through. Serve on rolls with lettuce and tomatoes.

Steps:

• Combine goat cheese, chives and 1 tablespoon chopped parsley in small bowl; stir mixture to blend.
• Using meat mallet or rolling pin, pound chicken breasts between sheets of waxed paper to scant 1/2-inch thickness, forming rectangles about 6 inches by 3 inches. Mound half of cheese mixture about 2 inches from 1 short end of each chicken piece. Fold short end over cheese mixture. Continue to roll up chicken, enclosing cheese mixture. Skewer packets closed with toothpicks. Sprinkle chicken generously with pepper.
• Heat oil in heavy small skillet over medium heat. Add chicken to skillet and cook until light brown on all sides, about 8 minutes. Transfer chicken to plates. Increase heat and boil pan juices until reduced to 1/3 cup, about 2 minutes. Pour sauce over chicken. Sprinkle with remaining 1 tablespoon parsley and serve.

Steps:

• Combine ground chicken, bread crumbs, egg, Worcestershire sauce, parsley, garlic powder, and kosher salt in a bowl using your hands; shape into 5 patties about 3 inches across and 1 inch thick.
• Heat oil in a skillet over medium heat. Cook patties in the hot oil until browned, about 5 minutes. Flip patties and add onions to the skillet. Cook until patties are browned on the second side and onions are tender, about 5 minutes. An instant-read thermometer inserted into the patties should read at least 165 degrees F (74 degrees C).
• Preheat oven to 425 degrees F (220 degrees C).
• Mix flour, baking soda, white sugar, and salt together in a bowl; fold in chives. Cut shortening into flour mixture until crumbly. Gradually pour milk into mixture while stirring with a wooden spoon until dough starts to pull away from the sides of the bowl.
• Turn dough onto a floured surface and knead for 2 minutes; flatten into 1 inch thickness. Use a round cookie cutter or juice glass to cut into individual biscuits, pushing straight down and pulling straight up to maintain fluffiness while baking. Arrange biscuits on a baking sheet.
• Bake in the preheated oven until lightly browned, about 13 minutes.
• Slice biscuits open and place a burger on the bottom half of each biscuit; top with onion and mozzarella cheese. Place top half of the biscuit on top of the mozzarella cheese to create a sandwich.

Steps:

• Preheat outdoor grill (or grill pan, if cooking indoors) to medium-high heat.
• In a large bowl, combine chicken, salt, pepper, mustard, breadcrumbs, lemon juice, and chives and form into four 6-ounce patties.
• Grill patties 8-10 minutes, flipping once, until juices run clear (160 degrees on a meat thermometer). Top patties with cheese during last minute of cooking and cover grill (or grill pan) to melt.
• Lightly grill cut side of buns if desired. Serve with optional garnishes.