BEST WAY TO MAKE STUFFED BURGERS RECIPES

Name: Chicken Burgers
Prep time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 lb. ground chicken; 3/4 tsp. smoked paprika; 1 clove garlic, minced; 3 green onions, minced; Kosher salt; Freshly ground black pepper; 2 tbsp. extra-virgin olive oil; 4 slices cheddar; 4 leaves butterhead lettuce; 2 c. coleslaw; 1 avocado, thinly sliced; 1/4 small red onion, thinly sliced; 1 jalapeño, thinly sliced; 4 brioche burger buns, split and lightly toasted

BEST CHICKEN BURGERS RECIPE - HOW TO MAKE CHICKEN BURGERS

Best Chicken Burgers Recipe - How To Make Chicken Burgers image

Chicken Burgers from Delish.com have a slight kick from smoked paprika and green onions, and pair beautifully with your choice of toppings.

Provided by DELISH.COM

Categories low sugar nut-free easy chicken Father's Day feed a crowd Fourth of July Mother's Day dinner lunch main dish meat poultry

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

Ingredients

1 1/2 lb. ground chicken
3/4 tsp. smoked paprika
1 clove garlic, minced
3 green onions, minced
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 slices cheddar
4 leaves butterhead lettuce
2 c. coleslaw
1 avocado, thinly sliced
1/4 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 brioche burger buns, split and lightly toasted

Steps:

In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties. In a large skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate. Stack lettuce, coleslaw, chicken burgers, avocado, red onion, jalapeño, and more coleslaw on top of bottom buns. Close sandwiches with top buns.

29 BEST BURGER RECIPES - OLIVEMAGAZINE

29 Best Burger Recipes - olivemagazine image

Easy comfort food, our loaded burger ideas are great for a weekend treat or as a mid-week meal, from raclette burgers to lighter Asian and veggie options

Provided by Janine Ratcliffe

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2. Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
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5. Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
6. To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
7. Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
8. Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
9. Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
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Chicken Burgers from Delish.com have a slight kick from smoked paprika and green onions, and pair beautifully with your choice of toppings.
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Reviews 4.7
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Category low sugar, nut-free, easy chicken, Father's Day, feed a crowd, Fourth of July, Mother's Day, dinner, lunch, main dish, meat, poultry
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In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties. In a large skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate. Stack lettuce, coleslaw, chicken burgers, avocado, red onion, jalapeño, and more coleslaw on top of bottom buns. Close sandwiches with top buns.

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1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
2. Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
4. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
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10. Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
11. Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
12. Halve the burger buns and lightly toast them in the pan, then serve up.

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