Chicken Burgers With Lemon Recipes

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.

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:

• 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.

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.

Steps:

• Combine the ground chicken, onion, breadcrumbs, garlic, lemongrass, cilantro, lime zest, fish sauce and sugar into a large bowl. Incorporate the ingredients well with your hands. Divide and shape the mixture into 6 patties, and then cover and refrigerate them for 30 minutes.
• Light a barbeque or preheat a chargrill pan that has been brushed with a little flavored, light oil, such as grape seed or canola.
• Grill the patties for 4 minutes on each side or until they are fully cooked through. To serve, layer the burgers on the soft rolls with lettuce, mint, cilantro leaves and chili sauce. These burgers are great with the Spicy Slaw.
• Mix together the vinegar, sugar, lime juice, fish sauce, chiles and salt. Stir together until the sugar is dissolved.
• Mix together the sugar and rice vinegar, add the carrot and let marinate for 20 minutes. Drain the carrot and add to the cabbage with the celery, onion, mint and cilantro in a large bowl. Add the dressing and toss together. Serve with the burgers.

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.

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.

Steps:

• Using fork, blend chicken, onion, celery, 1/4 cup stuffing, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon peel, salt, and pepper in large bowl. Form mixture into eight 1/2-inch-thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere. Turn over and repeat.
• Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until brown and cooked through, about 2 1/2 minutes per side. Transfer burgers to plate and tent with foil.
• Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits. Season with salt and pepper and drizzle over burgers.

Steps:

• Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat and cook the onions until softened, about 3 minutes. Set aside to cool. Wipe out the skillet and reserve.
• Combine the chicken, basil, parsley, oregano, ricotta, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and the cooled onions in a large bowl. Mix well with your hands. Splash your hands with some cold water and mold the chicken mixture into 4 patties.
• Combine the mayonnaise and lemon juice in a small bowl.
• Heat the remaining 1 tablespoon olive oil in the reserved skillet and cook the patties until they're cooked through, 3 to 4 minutes on each side (see Cook's Note).
• Meanwhile, toast the buns in a toaster or on a dry pan and set aside.
• Spread the lemon mayo on each side of the buns. Place the bottom of the bun on a plate, top with the arugula, tomato, one patty, goat cheese and finally the top of the bun. Repeat with the remaining patties.

Steps:

• If you would like to bake these, preheat your oven to 400°F If you will be grilling them, do whatever you grilling folks do for lean burgers. You may want to add a few more crackers if you are grilling as these can be a bit sloppy when raw.
• Grease a baking sheet (if you do not have a non-stick baking sheet).
• Combine the first 10 ingredients in a medium mixing bowl. Use your (clean) hands to make sure it is all well mixed.
• Form patties and place them on a non-stick or greased baking sheet.
• Place in preheated oven and bake approximately 20 minutes or until golden brown and done in the center.
• While they are baking (or being grilled), mix together shredded cabbage, vinegar, olive oil, cilantro, and 1/4 teaspoons black pepper.
• Layer: bun, mustard, pickles, burger, cabbage mixture, bun.

Steps:

• Warm lemon juice. Add saffron threads. Let set aside to sit for at least 10 minutes until bright yellow.
• Empty ground chicken into a mixing bowl. Add egg white, crushed garlic, black pepper, sea salt, and dried basil. Add the lemon juice/saffron mixture. Mix until well blended.
• Separate the meat mixture into patties of desired size.
• Add a small amount of olive oil to a pan or skillet and grill the ground chicken patties until cooked all the way through (you may want to use a meat thermometer).
• Serve on toasted whole grain hamburger buns with fresh basil as a topping, along with any other hamburger toppings you desire.

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.