Best Cheesy Chicken Burger W Corn Carrot Relish Recipes

CHEESY CHICKEN BURGER W/ CORN & CARROT RELISH

Steps:

• Spray a medium nonstick skillet with cooking spray; place over medium heat; add Onion and Garlic and sauté 3-5 minutes; add Bell Pepper and sauté 3-5 minutes more.
• Transfer vegetable mixture to a large bowl; add Chicken, Yogurt, Breadcrumbs, Thyme and Cheese and season with Salt and Pepper to taste; cover and chill for 30 minutes.
• Place all Relish ingredients in a small saucepan over low heat, stirring occasionally until all the sugar has dissolved; cover and cook two minutes, then remove lid and cook one minute more or until relish has thickened. Relish makes about 10 servings.
• Spray barbeque grill with nonstick spray and preheat to medium high.
• Form meat mixture into six patties; place patties on grill and cook 8-10 minutes per side or until browned and cooked thorough.
• Serve burgers on buns with Corn & Carrot Relish on top and leafy lettuce under burger.

CARROT RELISH

Steps:

• Put vegetables in large saucepan. Mic in salt. Cover and let stand on counter 3 hours. Drain.
• Add sugar, vinegar, celery seed and mustard seed.
• Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasioanlly.
• Stir more often near end of cooking time.
• Pour into hot sterilized pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

CORN RELISH

Steps:

• Combine the vinegar through the salt in a medium saucepan.
• Bring to a boil and boil 2 minutes.
• Remove from heat and add corn thru currants.
• Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.

CARROT RELISH

Steps:

• Combine carrots, sugar, juice and rind.
• Taste.
• If you want a sweeter relish, add more sugar.
• Mix well; refrigerate a few hours before use.

CHICKEN, CORN & LEEK FILO ROLLS

Steps:

• Heat oil in a non-stick frying pan over a medium-high heat. Add leek. Cook for 6-8 minutes, or until golden. Transfer to a plate.
• Add chicken to pan and cook, stirring often, for 5 minutes, or until browned.
• Return leek and add corn to pan with mustard. Stir until well combined.
• Sprinkle flour over chicken mixture. Stir until well combined. Remove pan from heat. Slowly add milk, stirring constantly. Return to heat and stir until mixture comes to the boil. Simmer for 1 minute. Remove from heat and cool.
• Preheat oven to 200°C Line a baking tray with baking paper.
• Place a sheet of filo pastry on a flat surface. Spray with olive oil. Fold pastry short end to short end. Spread 1/3 cup of chicken mixture on edge of pastry. Roll pastry once. Fold in sides and continue to roll until a sausage roll shape is formed.
• Place on prepared baking tray. Continue to make rolls with remaining pastry and filling.
• Brush rolls with egg and sprinkle with sesame seeds.
• Bake for 15-20 minutes, or until pastry is golden and crisp.