Best Chicken Burger Recipes

EASY CHICKEN AND CHEESE BURGER PATTIES (GROUND CHICKEN OR TURKEY

Steps:

• Take the 1/3 of small onion chopped & put in microwave safe bowl with a dash of olive oil & microwave for 1 minute.
• Combine onion with all remaining ingredients in large bowl then shape into 6 patties.
• Grill on BBQ or pan fry with 1 tablespoon vegetable oil (if you panfry, coat burger patties individually in additionaly 1/2 cup breadcrumbs then fry they are extra crispy & tasty :-) ) You could also bake these in oven.

BAKED CHICKEN BURGER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ground chicken, egg, oil, blackened seasoning, liquid smoke flavoring, garlic powder, and basil in a large bowl. Mix to combine, but be careful not to over handle the ground chicken.
• Use a 1-cup measuring cup to form and portion 4 patties. Place into a cast iron skillet. Press patties with the back of the measuring cup to form burgers.
• Bake in the preheated oven until cooked through and no longer pink in the centers, 18 to 20 minutes.

BLUE CHEESE STUFFED BUFFALO CHICKEN BURGER

Steps:

• 1) Mix the ground chicken with green onions and garlic. Cover with foil and refrigerate for at least 1 hour, but up to 24 hours.
• 2) When you are ready to eat: Preheat the oven to 400 degrees F. Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place one heaping tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then line a baking tray with foil and bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving.
• Serve on soft hamburger buns with shredded lettuce and Ranch dressing. Makes 4 burgers

ASIAN CHICKEN BURGER WITH SPICY LEMONGRASS MAYO AND PICKLED ASIAN SLAW

Steps:

• For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
• Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.

GROUND CHICKEN RANCH BURGER

Steps:

• Mix all ingredients together. Mixture will be wet.
• Be sure to spray or oil grill and do not turn chicken patties until well browned.
• Form into patties and grill or pan fry.
• I usually cook about 3-4 minutes on each side, a little longer may be needed if frozen. Juice will run clear when done.

ASIAN CHICKEN BURGER, SPICY LEMONGRASS MAYO AND PICKLED SLAW

Steps:

• For the spicy lemongrass mayo:.
• Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
• For the Asian chicken burger:.
• Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
• Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
• For the slaw:.
• Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
• For assembling:.
• Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.

MEXICAN CHICKEN BURGER

Steps:

• Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
• Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
• Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.

CHICKEN PARMESAN BURGER

Steps:

• Combine chicken, egg, bread crumbs, Parmesan cheese, 1 tablespoon tomato paste, Italian seasoning, garlic powder, and onion powder in a large bowl. Season with salt and pepper. Form mixture into 4 patties. Press gently to flatten.
• Heat 1 tablespoon olive oil in a large skillet. Cook patties until browned, about 4 minutes per side. Transfer to a large plate.
• Cook and stir onion in the drippings left in the skillet until translucent, 3 to 4 minutes. Stir in remaining 2 tablespoons tomato paste, crushed tomatoes, and chicken stock. Cook until thickened and reduced by half, about 5 minutes.
• Return patties to the skillet; cover with tomato sauce. Place 1 slice of provolone cheese over each patty. Cover skillet and cook until cheese melts slightly, about 1 minute.
• Place patties on buns; spoon tomato sauce on top.

SPICY CHICKEN BURGER RECIPE BY TASTY

Steps:

• Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
• In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
• Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
• Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
• Enjoy!

CHICKEN AND VEGETABLE BURGER PATTIES

Steps:

• Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
• Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
• Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
• Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
• Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
• Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
• These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.

CHICKEN KATSU CURRY BURGER

Steps:

• In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
• To make the mayo, combine all the ingredients and stir until smooth.
• Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.
• Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.
• Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.

BURGER KING CHICKEN FRIES

Steps:

• Butterfly the chicken breasts. Then cut them down the middle to separate the breast halves.
• Next cut into the shape of chicken fries
• with meat scissors or a knife.
• Put flour and Fish Fri into separate resealable plastic bags.
• Lightly beat the egg with one tablespoon water. Shake four chicken fries at a time in the flour, shake off the excess, dip in egg wash.
• Shake off the excess, then shake in Fish Fry. Place the chicken fries on a plate to reserve for frying.
• Heat one inch of oil in a skillet to medium hot. Fry chicken fries in batches so they do not touch, turning, until they are golden brown.
• Drain chicken fries on paper towels and serve with dipping sauce of your choice.

CHEF JOHN'S CHICKEN SATAY BURGER

Steps:

• Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
• Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
• Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
• Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
• Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties.
• Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.

BUFFALO CHICKEN BURGER

Steps:

• In a microwave-safe bowl, combine carrot slices with 2 tablespoons water; microwave on high, stirring every minute, until very tender, about 3 minutes. Drain and let cool; mash carrots. Add chicken, egg whites, celery, breadcrumbs and cheese; mix to combine. Form chicken mixture into four 3/4-inch-thick patties. In a second bowl, stir cornstarch into hot sauce until dissolved; set aside. Coat a grill rack or grill pan with cooking spray. Grill patties over medium-high heat for 6 minutes; flip and grill 4 minutes more. Brush patties with hot sauce mixture; grill until internal temperature reaches 165°F, about 2 minutes. Place 1 burger on bottom of each roll. Garnish with cheese and lettuce, if desired. Top with other half of roll. Serve with carrot and celery sticks and blue cheese dressing for dipping, if desired.

CHICKEN BURGER WITH HORSERADISH SAUCE

Steps:

• Combine chicken, onion, crumbs, worcestershire, hot pepper sauce, salt and egg white in bowl.
• Form 4 patties, 1" each.
• Coat large nonstick skillet with nonstick cooking spray.
• Place over medium heat.
• Add patties; cook, covered, until browned, 5 minutes.
• Turn; cook, covered, until no longer pink in center, about 5 minutes.
• Spread each bun half with 1 tb sauce.
• Use 1 lettuce leaf and top with burger.
• Creamy Horseradish Sauce: Combine sour cream, horseradish, vinegar and pepper in small bowl.
• Refrigerate, covered, for up to 3 days.

VIETNAMESE "BANH MI" CHICKEN BURGER

Steps:

• In a glass bowl, combine cucumber, carrot and radishes. In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, 1 hour. Heat oven to 400°F. In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 30 seconds. In a bowl, fold tofu mixture into chicken; form into 4 patties. Grease a 12" x 12" baking sheet with olive oil. Bake burgers until internal temperature reaches 165°F, 20 minutes. In a medium skillet, heat sesame oil. Sauté shiitakes, 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.

JAPANESE-STYLE FRIED CHICKEN RICE BURGER RECIPE BY TASTY

Steps:

• Put chicken thigh in a bag, add soy sauce, sake, mirin, garlic, ginger and marinate in the refrigerator for about 1 hour.
• Put potato starch powder and sift flour in the bowl and mix well.
• Heat frying oil to 350°F (176°C) add chicken and fry.
• Make mustard mayonnaise. Put mayonnaise, honey, japanese mustard, and miso in a bowl and mix well.
• Make Rice Buns. Put rice in a container. Wrapped in seran wrap, press with a small tool to shape it. In the same way, create three more.
• Put the sesame oil in a frying pan and cook rice buns. After they become golden, take them out.
• Green leaf on one side of chicken, cover with mayonnaise, put the rice bun on top,
• Enjoy!

ITALIAN-STYLE CHICKEN BURGER & CHIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.
• Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

JERK CHICKEN BURGER

Steps:

• Put the chicken breasts in between pieces of cling film and bash with a rolling pin to flatten. Mix together the thyme, oil, jerk seasoning and half the lime juice in a bowl. Add the chicken and leave to marinate for 5 mins.
• Heat a griddle pan until hot and cook the chicken for 4-5 mins each side or until cooked through. Remove from the heat. Meanwhile, toast the cut sides of the buns for 1-2 mins.
• Put the chicken on the buns and top with the mango, tomato and a handful of lettuce. Squeeze over the rest of the lime and top with mayo and ketchup, if you like.

CHICKEN PARMESAN BURGER

Steps:

• Mix chicken, olive oil, tomato sauce, basil, onion, kosher salt, black pepper and red pepper flakes together.
• Form the chicken mixture into balls; the texture is gloppy.
• Flatten into burger patties.
• Dip patties into a mixture of Panko breadcrumbs and Parmesan cheese.
• Place burgers on waxed paper and allow them to set in the refrigerator for about 30 minutes.
• Pour a liberal amount of olive oil in a nonstick fry pan.
• Pan fry burgers until done and crispy; drain on a paper towel.
• Top burgers with some additional tomato sauce and shredded mozzarella cheese.
• Broil until cheese melts.
• Serve on a crispy round roll.