Lemon Chicken Burgers With Yogurt Dressing Recipes

Steps:

• Combine onions, breadcrumbs, seasoning blend, pepper, egg whites and chicken. Add 1 tsp of lemon rind and mix.
• Divide mixture into 8 equal patties, approx 1/4 inch thick and oval in shape.
• Heat oil in a non-stick pan over medium-high heat.
• Cook patties 2 minutes per side or until browned. Cover, reduce heat to medium, and cook 4 minutes.
• Combine remaining lemon rind, yogurt and oregano stirring well.
• Serve patties in pita pockets with yogurt mixture or tzatziki, lettuce, and tomato.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
• Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

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.

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.

Steps:

• Combine first 6 ingredients; add 1 teaspoon rind, stirring well.
• Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties; cook 2 minutes on each side or until browned.
• Cover, reduce heat to medium, and cook 4 minutes.
• Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well.
• Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.

Steps:

• First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
• To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
• For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
• In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
• When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.