Chickenbaconburgersquickeasy Recipes

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:

• Combine chicken, eggs, onion, bread crumbs, Parmesan cheese, salt, baking soda, pepper and oregano in large bowl; mix well.
• Shape chicken mixture into 4 patties.
• Heat butter on grill until butter melts; add patties.
• Cook until patties are no longer pink in center, 4 to 5 minutes on each side.
• Place 1 slice cheese on top of each patty.
• Cook until it melts a little.
• Spread each bun with mayonnaise on one half, and mustard on another; arrange 1 lettuce leaf on bottom half of each bun.
• Put bread slices on grill for a few seconds.
• Top with chicken patty, bacon, tomato slices, a dollop of ketchup and top half of bun.
• Serve hot.

Steps:

• Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
• Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

Steps:

• In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
• Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
• Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
• Serve burgers on bun bottoms topped with slaw and bun tops.

Steps:

• 1.Mix chicken, bacon, Ritz cracker crumbs, eggs, Worcestershire sauce and pepper until well blended. Shape into 4 patties.
• 2.Heat oil in large skillet on medium heat 1 minute. Add patties; cover. Cook 3 to 4 minutes on each side or until cooked through, topping each burger with a slice of cheese for the last minute of the cooking time.
• 3.Place burgers on bottom halves of buns; top each with 1 pickle slice and 1 lettuce leaf. Cover with tops of buns.

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:

• Preheat grill to medium-high.
• Pulse chicken, apple and onion in a food processor until coarsely ground. Shape into four patties, season with salt and pepper, then lightly coat both sides of patties with nonstick spray.
• Grill burgers 4 minutes per side.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add onion, bell pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature (reserve skillet).
• Add chicken to vegetable mixture in bowl; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix to combine. Shape mixture into four 4-inch-wide patties.
• In reserved skillet, heat remaining tablespoon oil over medium; cook patties until browned and cooked through, 6 to 8 minutes per side. Place chicken burgers on buns, and top with lettuce, tomato, and mayonnaise.