GRILLED CHICKEN BURGERS
A nice break from typical hamburgers and much healthier for you. These chicken burgers are flavorful, fairly simple to make, and quite delicious. I serve these burgers on chive biscuits with tomato chutney. Eat to your heart's content!
Provided by Ter Denlinger
Categories Main Dish Recipes Burger Recipes Chicken
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely.
- In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties.
- Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 104.6 g, Cholesterol 23.3 mg, Fat 4.7 g, Fiber 11.2 g, Protein 14.5 g, SaturatedFat 0.3 g, Sodium 795.5 mg, Sugar 31.4 g
GRILLED CHICKEN BURGERS
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.
Nutrition Facts : Calories 345 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 450mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 2g fiber), Protein 22g protein.
GRILLED CHICKEN BURGERS
"If more people knew how to properly grill poultry burgers (too often, they are dry and unappetizing). I am convinced that lean, white-meat burgers would overtake beef burgers in popularity." This is what Chef Art Smith said on a show on Oprah, from the show Fourth Of July Cooking with Art Smith. His are made with the addition of lots of cooked vegetables to add flavor and moisture, while some breadcrumbs help keep the juices in. Make sure to cook over medium heat or they will dry out!! Have not allowed for cooling times - as they may differ.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Spray a large nonstick skillet with oil and heat over medium-high heat.
- Add the onion, red pepper and mushrooms and cover.
- Cook, stirring occasionally, until the vegetables soften, about 3 minutes.
- Add the carrot and garlic and stir, uncovered, for 1 minute.
- Add the tomatoes and cook just until heated through, about 2 minutes.
- Transfer to a large bowl and cool completely.
- Add the breadcrumbs, cheese, egg, salt and pepper and mix well.
- Add the ground chicken and mix just until combined.
- Cover and refrigerate for at least 1 hour or up to 4 hours.
- Meanwhile, build a charcoal fire in an outdoor grill and let the coals burn down until medium-hot (you should be able to hold your hand just above the cooking grid for 3 seconds).
- Or, preheat a gas grill on High, then turn to medium.
- Shape the chicken mixture into six 4-inch-wide patties.
- Lightly oil the grill.
- Grill the burgers, turning once, just until they feel firm when pressed in the centers (the meat should bounce back), about 12 minutes.
- Serve hot, on the buns.
Nutrition Facts : Calories 315.4, Fat 7.1, SaturatedFat 2, Cholesterol 116.2, Sodium 761.6, Carbohydrate 29.6, Fiber 2.4, Sugar 5.7, Protein 31.9
GRILLED CHICKEN BURGERS
This recipe was posted by Teri on AllRecipes.com. She said "A nice break from typical hamburgers and much healthier for you. These chicken burgers are flavorful, fairly simple to make, and quite delicious. I serve these burgers on chive biscuits with tomato chutney. Eat to your hearts content!"
Provided by Kerena
Categories Chicken
Time 45m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely.
- In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties.
- Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.
Nutrition Facts : Calories 192.8, Fat 4.6, SaturatedFat 1.2, Cholesterol 102.7, Sodium 158.7, Carbohydrate 9.7, Fiber 1.6, Sugar 3, Protein 26.9
GRILLED CHICKEN BURGERS WITH PASILLA AIOLI
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat a heavy grill pan. Sprinkle the chicken generously with salt and pepper.
- In a heavy saute pan, heat the vegetable oil over medium heat. Add the onions and garlic and cook until translucent, about 4 minutes. Remove from the heat.
- In a mixing bowl, beat the egg. Add the breadcrumbs, oregano and thyme. Add the chicken to the bowl and top with the cooked onions and garlic. Mix well until all of the ingredients are evenly incorporated. Use a 1/2-cup scoop to measure out the patties and form 6 even ovals.
- Grill the patties until fully cooked, about 5 minutes per side. Serve on a warmed bun smeared with some Pasilla Aioli. Top each burger with a slice of cheese, a lettuce leaf, tomato slice and some Poblano Rings.
- Put the pasilla chile and garlic in a food processor and process until the garlic is minced. Add the mayo and process for about 2 minutes. Season the aioli with salt and pepper.
- Preheat the broiler or a grill pan over high heat. Broil or grill the poblanos until the skins are charred. Transfer to a covered bowl until cool enough to handle, 10 minutes. Remove the skins and seeds, and then slice into 1/4-inch-wide rings.
- Heat the oil in a large heavy saucepan or a deep fryer until a deep-fry thermometer inserted in the oil reaches 350 degrees F.
- Meanwhile, arrange 3 mixing bowls in an assembly line. Mix together the flour and 1 teaspoon salt in the first. In the second, place the eggs and beat them. Fill the third with the breadcrumbs and ground guajillo and mix together.
- Carefully drench the poblano rings in the flour, making sure not to break them. Shake off any excess flour and then soak in the egg wash. Then cover with the panko mixture. Fry until crisp and golden in color, about 2 minutes. Transfer to a paper towel to remove excess oil, and then season heavily with salt.
GRILLED CHICKEN RANCH BURGERS
This is one of the most fantastic, flavorful burgers I've ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn't disappoint in these burgers, either! -Kari Shifflett, Lake Mills, Iowa
Provided by Taste of Home
Time 25m
Yield 16 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up., Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.
Nutrition Facts : Calories 371 calories, Fat 19g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 498mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
GROUND CHICKEN BURGERS
Delicious alternative to beef, these flavorful burgers made with ground chicken will keep you grilling from spring to fall. Top with a spicy cheese or BBQ sauce.
Provided by Katy B
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 268.2 calories, Carbohydrate 21.5 g, Cholesterol 114.5 mg, Fat 4.9 g, Fiber 1.6 g, Protein 32.6 g, SaturatedFat 1.5 g, Sodium 988 mg, Sugar 2.3 g
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