BEST CHICKEN BURGER RECIPES RECIPES
BEST CHICKEN BURGER RECIPES - OLIVEMAGAZINE
THE BEST, JUICIEST CHICKEN BURGERS RECIPE | KITCHN
Steps:
- Prepare the cheese, onion, and parsley. Prepare the following, transferring to a large bowl: Grate 1/2 ounce Parmesan cheese on the small holes of a box grater until you have lightly packed 1/4 cup. Grate 1/4 medium red onion on the large holes of a box grater until you have 2 tablespoons. Finely chop 1/4 cup fresh parsley leaves.
- Mix the panade. Add 3/4 cup bread crumbs, 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper, then mix with a silicone spatula until combined.
- Mix in the chicken by hand. Add 1 pound ground chicken and use your fingertips to gently combine. Do not overmix.
- Form into patties. Divide the mixture into 4 (6-ounce) portions. Form each into a patty that’s about 3/4-inch thick and 4-inches wide. Place on a plate or baking sheet.
- Chill the patties. Cover the patties with plastic wrap and refrigerate for at least 1 hour and up to 1 day.
- Season the patties. Season the top of the patties with 1/4 teaspoon of the kosher salt.
- Cook the chicken burger patties. Heat 1 tablespoon vegetable oil in a large cast iron skillet or nonstick pan over medium heat until shimmering. Add the burgers salt side down (cook in 2 batches if needed so as not to crowd the pan). Season with the remaining 1/4 teaspoon kosher salt and cook undisturbed until a golden-brown crust forms on the bottom, about 6 minutes.
- Flip the burgers. Flip the burgers with a thin, flat spatula.
- Top with cheese and finish cooking. Top each burger with 1 slice of cheese, if desired. Cook until the burgers are cooked through and register an internal temperature of 160°F, 5 to 6 minutes more.
- Assemble the burgers. Assemble the burgers on hamburger buns with desired toppings such as lettuce leaves, sliced tomato, mashed or sliced avocado, and thinly sliced red onion.
Nutrition Facts : SaturatedFatContent 10.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 38.1 g, SugarContent 4.5 g, ServingSize Serves 4, ProteinContent 35.6 g, FatContent 35.1 g, Calories 612 cal, SodiumContent 892.2 mg, FiberContent 2.4 g, CholesterolContent 0 mg
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BEST CHICKEN BURGER RECIPES - OLIVEMAGAZINE
Try our family-friendly buns, from fried chicken burgers to simple healthy burgers for the whole family
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CHICKEN BURGERS RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Category main-dish
Cuisine american
Calories 324 calorie per serving
Reviews 4.5
Category main-dish
Cuisine american
Calories 324 calorie per serving
- 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.
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- Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.
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Reviews 4.5
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Reviews 4.5
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- 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.
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- In a large skillet, saute onion in 1 tablespoon oil until tender. Place in a large bowl. Add chicken, crumbs, Parmesan, eggs, herbs and seasonings; mix well. Stir in enough milk to be able to shape mixture into patties. Shape into eight patties. In the same skillet, cook patties in remaining oil for 5 minutes or until browned on each side and heated through. Serve on rolls with lettuce and tomatoes.
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Category dinner, grilled, main dish, poultry
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Total Time 20 minutes
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- In a large bowl, combine the ground chicken, sour cream, breadcrumbs, chives, garlic, salt, black pepper, mustard, and hot sauce (if using). Mix gently to combine well. Divide the mixture into 6 even portions (about 6 ounces each). Pat together into a ball, then press into a patty, about ¾-inch thick. Place the patties on small squares of parchment or waxed paper to make it easier for transferring to the grill. On the stove-top: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the pan. Remove the patties from the wax paper, place in the skillet, and let cook for 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 165°, about 5 more minutes. Alternatively, grill the burgers: Preheat the grill over medium-high heat (400 to 425°) and oil the grill grates. Remove the patties from the wax paper and place on the grill over direct heat. Cook, with the grill covered, until the internal temperature of the burger reaches 165°, about 4 to 5 minutes per side. Serve immediately on toasted buns with whatever toppings that you like!
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SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY RECIPE ...
These fresh, flavorful chicken burgers have a crunchy exterior, a tender interior and a healthy slathering of limey Dijon mayonnaise. They’re paired with salad that’s prepared using leftover burger ingredients, and a little avocado and lettuce. Serve the burgers between lightly toasted buns, as the recipe suggests, or skip the bread and enjoy them without for a lighter dinner.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
- Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.
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