BBQ CHICKEN BURGERS WITH SLAW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
- Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
- Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
- Serve burgers on bun bottoms topped with slaw and bun tops.
BURLY-MAN-SIZE CHICKEN-CHEDDAR BARBECUED BURGERS
Make and share this Burly-Man-Size Chicken-Cheddar Barbecued Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h
Yield 4 huge burgers
Number Of Ingredients 15
Steps:
- In a bowl, combine the mayonnaise, hot sauce, lime juice, parsley, cilantro, salt, and pepper; add in the sliced cabbage, red bell peppers, and half the scallions; stir to coat and set aside.
- In another bowl, combine the ground chicken, barbecue sauce, cheddar dice, reserved scallions, salt, and pepper; mix well.
- Divide mixture into 4 equal portions; form each portion into a 1-inch thick patty.
- Preheat a nonstick skillet over medium-high heat; drizzle olive oil over the patties and place them in the hot skillet.
- Cook 5-6 minutes per side, or until firm and cooked through.
- While the burgers are cooking, toast the kaiser rolls; transfer burgers to the bottoms of the toasted rolls; pile some spicy coleslaw on top, then replace roll tops.
Nutrition Facts : Calories 884.5, Fat 42.5, SaturatedFat 13.1, Cholesterol 213.8, Sodium 1513.1, Carbohydrate 58.6, Fiber 4.7, Sugar 11, Protein 66.7
BBQ CHICKEN BURGERS
You'll love these BBQ Chicken Burgers with sauce and cheese cooked right in!
Provided by Andi Gleeson
Yield 4
Number Of Ingredients 12
Steps:
- Stir together chicken, onion, BBQ sauce, shredded cheese, egg, and salt.
- Stir in 1/2 cup breadcrumbs or cornflakes. The amount you need will depend on which of those you use and how thick your sauce is. Add up to 1/2 cup more as needed until the meat can hold together into patties.
- Divide meat mixture into four portions, roll each portion into a ball, and then flatten into a patty.
- Spray large skillet with cooking spray, and heat over medium-high heat. Place burger patties into hot skillet, and cook for approximately 7 minutes per side, or until cooked through.
- Place a slice of cheese over each burger to melt for the last 2-3 minutes of cooking (if desired). Spread a light layer of mayonnaise on both sides of the buns, add cooked patties, and top with spinach and tomato. Enjoy!
CHEDDAR CHICKEN BURGERS
These 5-ingredient cheddar chicken burgers are BIG on flavor and take just 20 minutes start to finish!
Categories Chicken
Time 20m
Number Of Ingredients 8
Steps:
- Combine all ingredients (except oil) in a bowl and mix until combined. Don't overmix.
- Form 4 patties, each about 1-inch thick. Try to ensure the cheddar chunks are evenly distributed. (Note: The mixture will be wet, but it holds together. It helps to wet your hands before forming the patties.)
- Heat oil in a large skillet over medium-high heat.
- Add burgers to the hot skillet and cook for 5 minutes. Flip over and cook another 5 minutes, until cooked through. (If your stove is getting too hot, just reduce the heat slightly when you flip the burgers. Also, add your extra sliced cheddar now if you want to have cheddar on top of these burgers too.)
- Remove patties to a plate and let rest for 5 minutes before serving.
- Serve in a bun with desired burger toppings.
Nutrition Facts : Calories 270 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 18 grams fat, Protein 25 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
BUFFALO CHICKEN BURGERS WITH BLUE CHEESE DRESSING
This burger delivers the bold flavors of Buffalo wings minus the mess and calories. Serve with additional hot sauce on the side.
Provided by Melissa Sweet
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
- Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
- Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 25.3 g, Cholesterol 110.7 mg, Fat 8.8 g, Fiber 1.7 g, Protein 45.5 g, SaturatedFat 2.8 g, Sodium 1110.8 mg, Sugar 2.9 g
SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY
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.
Provided by Yasmin Fahr
Categories dinner, weekday, burgers, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
- In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
- While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
- 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.
BARBECUED CHEDDAR BURGERS
Top the grown-ups' burgers with the caramelized onions with barbecue sauce and be sure to have mayonnaise and mustard on hand. Serve corn on the cob and the baked potato wedges to the whole crowd.
Categories Beef Cheese Onion Picnic Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 8 child-size and 4 adult-size burgers
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)
- Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns.
BUFFALO BLUE CHEESE CHICKEN BURGERS
This is a very simple, yet addictive alternative to traditional beef hamburgers for the wing fan getting through summer barbeques.
Provided by Mark Baranowski
Categories Main Dish Recipes Burger Recipes Chicken
Time 8h25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.
Nutrition Facts : Calories 488.6 calories, Carbohydrate 46 g, Cholesterol 138.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 41.5 g, SaturatedFat 6.4 g, Sodium 1439.4 mg, Sugar 2.3 g
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