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
BBQ CHICKEN BURGERS
These sticky burgers can easily be rustled up on a warm evening for a last-minute barbecue
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.
- Barbecue the chicken for about 10 mins until completely cooked through, turning so it doesn't burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.
Nutrition Facts : Calories 406 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 1.96 milligram of sodium
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
CRISP CHICKEN BURGERS WITH LEMON MAYO
Walk past the fried chicken shop knowing you can make this tasty, low-fat chicken burger at home
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 396 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.8 milligram of sodium
CHICKEN VEGGIE BURGER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix all the burger ingredients together except the olive oil. Form into 4 1/2-inch thick burgers. Brush burgers lightly with the oil and season with salt and pepper. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve on a toasted bun with the accompaniments.
CURRY CHICKEN BURGERS
Steps:
- Begin by peeling your red onion. Remove the skin and cut off the remaining root. Chop up your red onion into small pieces and set aside. Take your jalapeno and remove the stem with a knife and slice in half. If you like spicy, keep all the seeds, if not, then now's the time to remove them as well as the veins. Place aside. Take your garlic cloves, peel them and put aside.
- Now take your chicken thighs. After washing the chicken and removing any unwanted fat, you're now ready to grind the meat, using a meat grinder, grinder attachment or food processor. Place a mixing bowl underneath the grinder to catch the ground meat. While placing the thighs into the grinder, stagger in your jalapeno and garlic cloves so they mix in with the ground chicken thigh. Or if you're using a food processor, just place all the items into the processor and pulse until the ingredients are incorporated and place into a mixing bowl.
- Add the honey, crushed red pepper, curry powder, salt and black pepper and mix until fully incorporated. Preheat a nonstick skillet on medium heat with the veggie oil. While the skillet is heating, patty your burgers into 6-ounce patties, and then place in the skillet. Cook each burger 6 to 8 minutes on each side, making sure that each burger is fully cooked and reaches an internal temperature of 165 degrees F. Now you're ready to dress it up however you like. On a bun, atop a salad or broken up to make chicken salad. Enjoy!
CHICKEN BURGERS
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.
Nutrition Facts : Calories 324 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 707 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 23 grams, Sugar 4 grams
HEALTHY CHICKEN/TURKEY BURGERS
I make these and double the recipe. I wrap each burger and lay on a cookie sheet till frozen then bag, they keep in the freezer about 3 months. It's a great recipe for when ground chicken or turkey is on sale.
Provided by Dancer
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and shape into patties.
- Grill, broil or saute about 4 to 5 minutes per side.
Nutrition Facts : Calories 207.2, Fat 4.3, SaturatedFat 1.1, Cholesterol 79.5, Sodium 207.1, Carbohydrate 14.4, Fiber 1.1, Sugar 1.5, Protein 26.3
GROUND CHICKEN BURGERS
Make and share this Ground Chicken Burgers recipe from Food.com.
Provided by alyseepoo
Categories High Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together everything except for 1/2 the barbecue sauce.
- Grill on barbecue.
- While grilling add rest of the barbecue sauce.
Nutrition Facts : Calories 297.7, Fat 13.3, SaturatedFat 4.7, Cholesterol 108.6, Sodium 418.1, Carbohydrate 18.8, Fiber 0.9, Sugar 5.3, Protein 25.2
CHICKEN BURGERS
By Lesley Waters "Good Food 40 best chicken recipes" - September 2008. Great for kids
Provided by eyonb1
Time 40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat 1 tbsp oil in a pan. Gently fry the onion for 5 minutes until soft. Add the garlic, cook for 1 min, add the oats, then fry for 2 minutes more. Tip into a bowl, then set aside to cool.
- Add the rest of the ingredients to the cooled mixture, then mix well. Season to taste, then shape into 8 patties.
- Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan, then sear the burgers on each side until well coloured (3-4 minutes). Transfer to a baking sheet, then cook for 10-15 minutes. Serve in rolls with tomato chutney and cucumber slices.
EASY AND JUICY CHICKEN BURGERS
This recipe was my first attempt cooking with ground chicken. The burgers are super juicy and the flavor is AMAZING! I used an indoor grill, but they would certainly be great outdoors as well. Serve with a side of Pringles reduced fat chips or baked potato crisps if desired.
Provided by NormCooks
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 302, Fat 6.1, SaturatedFat 1.5, Cholesterol 81.1, Sodium 497.1, Carbohydrate 30.6, Fiber 2.8, Sugar 6.2, Protein 29.9
KFC SPICY CHICKEN FILLET BURGERS
Make and share this KFC Spicy Chicken Fillet Burgers recipe from Food.com.
Provided by Josh 98
Categories Chicken
Time 50m
Yield 2 burgers
Number Of Ingredients 14
Steps:
- Put chicken on chopping board and slice down middle with your knife longways (as if chopping down a tree) youll then have 2 thinner chicken breasts Marinate them in water (just enough to cover the chicken) with salt and msg for about 1/2 hour (I boil the water to dissolve then cool) Mix Flour ingredients.
- Dry breasts with kitchen towell and dip into mix, then dip into either egg whisked with a small amount of milk (for a lighter coating) or just egg and then back into the mix.
- Deep fry for 8 minutes and place on more paper towells.
- Warm burger buns, add lettuce, mayonnaise and insert 1 burger.
Nutrition Facts : Calories 314, Fat 7.4, SaturatedFat 2, Cholesterol 46.4, Sodium 3549.9, Carbohydrate 39.7, Fiber 2.1, Sugar 0.2, Protein 20.6
CHICKEN MUSHROOM BURGERS
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.
DELICIOUS BREADED CHICKEN BURGERS
I was on a quest to make chicken burgers using ground chicken. I found this recipe, and made a few minor revisions. I think they turned out perfect and the family loved them. Source: "How to Make Delicious Breaded Chicken Burgers" http://www.theartofdoingstuff.com/how-to-make-delicious-breaded-chicken-burgers/ I made 5 large chicken burgers and they did not shrink upon cooking.
Provided by Chicagoland Chef du
Categories Chicken
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl: Add ground chicken, egg, salt, pepper, onion powder, garlic powder together. Add in bread crumbs, milk, gently combine with hands. Set aside.
- In 3 shallow bowls: Bowl 1: beaten egg with water. Bowl 2: seasoned flour with salt & pepper, Bowl 3: seasoned bread crumbs.
- Using 1/3 cup measuring cup as a measuring tool, scoop out your burger portions.
- HINT: I found it was less messy to drop the scoop of meat into the flour, turn it over, lift it out of the flour, then form into patty.
- Coat both sides of chicken patty with flour, dip in egg wash, then pat into the breadcrumbs to coat.
- At this point I placed patties on a platter, covered with plastic wrap and put them in the fridge for 1-2 hours. This step is not necessary but can be done ahead of time. It will allow the flavors to develop.
- Panfry in (4 Tablespoons) cooking oil for about 4 minutes on each side. *add a little oil at a time, add more when you flip the chicken if necessary. Add more cooking time if your burgers are plump. Do not over cook or they will dry out.
- Serving suggestions: on soft buns with sliced dill pickles, mayonaise, honey mustard or spicy , tomato slices and lettuce or whatever you like.
Nutrition Facts : Calories 479.3, Fat 20.9, SaturatedFat 4.5, Cholesterol 190.7, Sodium 837.2, Carbohydrate 41.8, Fiber 2.4, Sugar 2.7, Protein 30.1
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