FALAFEL CHICKEN BURGERS WITH LEMON SAUCE
Falafel burgers with lemon yogurt sauce mark the first recipe I created myself. Use leftover mix to make chicken falafel or falafel with veggies or fish. -Nicole Mederos, Hoboken, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 435 calories, Fat 22g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1036mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.
FALAFEL SPICED TURKEY BURGER
Steps:
- For the patties: Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until soft, 5 to 7 minutes. Add the garlic, coriander, cumin and cinnamon and cook until fragrant, another minute. Remove from the heat and let cool slightly.
- Meanwhile, combine the egg and breadcrumbs in a large bowl. Add the turkey, spread it out, and sprinkle it evenly with 3/4 teaspoon salt, a few turns of black pepper, the crushed red pepper, cilantro and the slightly cooled onion mixture and use your hands to mix to combine. Do not overmix. Form into 4 balls, then flatten the balls into patties (make the patties bigger in diameter than you ultimately want them since they'll shrink while cooking-about 4 inches is good. If you're forming these in advance, place them on a parchment-lined baking sheet, cover with plastic wrap and refrigerate until ready to cook.
- Heat a large skillet with a thin layer of olive oil over medium-high heat. Sprinkle both sides of the patties with salt and pepper and cook until browned and the patties have an internal temperature of 160 degrees F, about 5 minutes on each side.
- For the tahini yogurt sauce: Stir together the yogurt, tahini, garlic, lemon zest and juice in a bowl until smooth and spreadable. Stir in the mint and season with salt and pepper and hot sauce, if using.
- For serving: Toast the buns in the skillet used for the patties, adding a little more olive oil as needed, until they get lightly browned and crisp around the edges. Assemble the burgers with a slathering of tahini yogurt sauce, a little pile of onions, a leaf of romaine and a couple of torn fresh mint leaves. Enjoy!
CHICKEN BURGERS WITH LEMON
Make and share this Chicken Burgers with Lemon recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
LEMON CHICKEN BURGERS
Make and share this Lemon Chicken Burgers recipe from Food.com.
Provided by berry271
Categories Chicken
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 9
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.
CHICKEN BURGERS WITH LEMON AND TARRAGON
Categories Chicken Sauté Quick & Easy Lemon Cornmeal Tarragon Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
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.
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