Chickengyroburgers Recipes

Steps:

• For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
• For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
• Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
• To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

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:

• 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:

• In a large bowl, combine marinade ingredients and stir well.
• On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
• Preheat oven to 400°F (200°C).
• Shred the cucumber, be sure to squeeze out any excess liquid.
• In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
• On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
• Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
• Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
• Enjoy!

Steps:

• Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
• Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
• Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
• Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• Transfer cooked chicken to a plate and allow to rest for 5 minutes.
• Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

Steps:

• In a bowl, combine the yogurt, garlic, rosemary, lemon-pepper and salt. Crumble meat over mixture; mix well. Shape into four oval patties. , Grill, covered, over medium heat for 6-7 minutes on each side or until meat is no longer pink. Serve in pita bread with sliced cucumber and Cucumber Sauce.

Steps:

• In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.
• Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
• Form into 4 patties, cover and chill 2 hours.
• In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
• Gradually whisk in the oil until blended well.
• Add tomatoes, sliced onions, and cucumbers and stir to coat.
• Cover and let marinate at least 2 hours (no more than 8 hours).
• When you are ready to cook your burgers, oil& preheat your grill and grill as you would any hamburger (10-15 minutes or so- or until no pink remains but burger is still moist).
• When burgers are fully cooked, slit pita pockets open on the sides to form open pockets (you can warm the pita up by setting on the side of grill briefly) and place a burger inside.
• Have bowls of the tomato topping, the shredded lettuce, and some tzatziki(a Middle Eastern style yogurt sauce) on the table for guests to add as desired.
• The yogurt sauce is available in the dairy case near dips or at the deli counter or some markets or you can prepare a homemade version.

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.

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving. , Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half.

Steps:

• 1.) Place ground chicken in a bowl, along with the garlic, onion, Italian seasoning, 1 TBSP olive oil and lemon juice.
• 2.) Here, I mix everything up with my hands, and form this mixture into 4 patties. You can feel free to mix with a spoon if you prefer before forming them into patties by hand.
• 3.) Place a small amount (about 1-2 TBSP) of olive oil in a frying pan. Once the pan is hot, place patties into the pan (I suggest using a larger frying pan if doing them all at once, so they're not touching too much during cooking).
• 4.) Keep a close eye on these and flip as needed, as they will cook quickly.
• 5.) While these patties are cooking, warm the pitas in the oven or microwave. Once warmed, spread a small amount of dill dip (or your condiment of choice) on the pita.
• 6.) Once the patties are cooked, place a patty on one side of each pita, and top patties with a slice of tomato and lettuce. Close the pita together, making a "roll" of sorts for your chicken burger.
• 7.) Enjoy!

Steps:

• The day before you plan to cook these, mix up the marinade ingredients (excluding chicken) in a bowl (use one that will fit all your chicken inside). Whisk till oil is well incorporated. Taste and add salt as needed. When seasoning is correct, add chicken and cover. Refrigerate overnight. If you're in a hurry (i.e. you're not doing this the night before), let the mixture marinate on the counter for at least 30 minutes before cooking.
• Also the day before you plan to cook these, make the sauce. Place yogurt in the center of a clean piece of cheesecloth (I use a kitchen towel--it works just as well). Bring up the sides and twist so that yogurt is all wrapped up in a nice little bundle. Secure towel and hang yogurt over your sink (I do this at night and just tie the towel around the arm of my faucet). Let yogurt drain overnight (12-24 hours). The longer it drains, the thicker your sauce will be. When yogurt has drained to your liking, scrape it off the towel/cheesecloth and into a small bowl. Add lemon juice, diced cuke, and garlic; mix well. Taste and adjust seasoning with salt if needed (some yogurt brands are saltier than others, so you may not need any salt at all). Let sit for at least 15 minutes before serving so flavors can blend. This gets better and better the longer it sits! (Again, if you're in a hurry and not doing this the night before, just stir everything together for the sauce--it'll be runnier, but you'll live!).
• When you're ready to make the gyros, preheat your grill (charcoal is best); meanwhile, prep your tomatoes and onion. Thread chicken onto soaked skewers, leaving a little space between each piece. Cook skewers for a couple minutes on each side, turning once, till done.
• When chicken is all cooked, throw your pitas on the grill to heat up (and get that smoky/grillly taste!), turning once. When your pitas are hot (and nice and flexible), take them of the grill. Working with one pita at a time, place pita on foil in your hand. Lay a skewer down the middle of the pita, and curl the pita around the meat with your hand while you pull out the skewer. Open the pita back up and top with tomato wedges and onion, dollop with the sauce, then wrap foil around the bottom half of the pita securely (so it won't leak and/or lose any of the filling!). Eat!
• These are great fresh, but I usually cook extra to have for other meals during the week--keep all the ingredients separate till you're ready to eat, then just reheat the chicken and pitas in the microwave before assembling. I also often take these as camping food--freeze the chicken in the marinade and let it marinate as it thaws (usually takes 2-3 hours)--cooks the same from that point (and no messy dishes to wash!).

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 bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
• Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
• Grill patties on medium heat for 7 minutes each side, turning once.
• Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

Steps:

• Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 1 minute. Add the mushrooms and wine or stock and simmer until the pan is completely dry, about 7 minutes. Continue cooking until the mushrooms are lightly browned, about 1 minute. Set aside to cool.
• Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and some pepper in a large bowl. Blend well and then form into 4 patties. Cook the patties in a saute pan over medium to medium-high heat with the remaining 1 tablespoon olive oil, 4 to 5 minutes per side. (Or cook on the grill, or roast in a 425 degree F oven, until cooked through, about 12 minutes.)
• Cut the tomato into 4 thick slices and place on a baking sheet. Top each tomato slice with 1 tablespoon of the grated Parmesan. Split the 4 rolls, spread with softened butter and arrange cut-side up on the baking sheet with the tomatoes. Broil until the buns are toasted and the cheese is slightly melted, keeping a careful watch to prevent burning.
• Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish.
• Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side.
• About 2 minutes before burgers are done, place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt.
• Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
• Cook patties for 5 to 7 minutes on each side, or until cooked through.