Best Green Herbed Lemon Chicken Burgers With Goat Cheese Recipes

Lemon Chicken Burgers image

Provided by berry271

Categories Chicken

Time 30m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 9

1 green onion
1 egg
2 teaspoons Dijon mustard
1 teaspoon lemon pepper seasoning
1/2 teaspoon crushed red pepper flakes
1 lb ground chicken
1 log creamy herbed goat cheese, well chilled
1 tablespoon oil
4 hamburger buns

Steps:

Thinly slice onion.
In a large bowl whisk egg and add onion, mustard, spices, and chicken.
Mix using hands until all ingredients are evenly distributed.
Divide into four portions and roll each one into a ball.
Using your finger, poke a hole in the center of each ball.
Cut 4 tablespoon sized portions of goat cheese from the log and roll each one into a ball.
Push each cheese ball into the holes in the meat balls.
Press meat mixture over the cheese and flatten into burgers about 3/4 inch thick.
Heat oil in a pan and cook burgers about 7 minutes on each side, until cooked through.
Serve on buns.

Lemon Herb Chicken Burgers with Thousand Island Dressing image

Provided by Alejandro Junger, M.D.

Yield Serves 4

Number Of Ingredients 21

1 pound pasture-raised, skinless, boneless chicken breast, cut into large chunks (or you can use ground pasture-raised chicken or turkey)
1 medium onion, diced
1 garlic clove, minced
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
Zest and juice of 1 lemon
Sea salt to taste
2 tablespoons coconut oil
4 gluten-free buns, such as Sami's Bakery buns
1 handful mâche lettuce, baby spinach, or arugula
For the Thousand Island Dressing:
1 1/2 cups (about 4) quartered plum tomatoes
1/2 cup raw macadamia nuts or cashews
2 garlic cloves
1/8 cup lemon juice
1/8 cup extra-virgin olive oil
1 teaspoon sea salt
2 dill pickles, minced
For the Garnish:
2 tablespoons coconut oil
1 large red onion, sliced into thin rounds

Steps:

First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.

Green Herbed Lemon Chicken Burgers with Goat Cheese image

Provided by Stuart O'Keeffe

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
1/2 cup minced red onion
1 pound ground chicken
1 cup minced fresh basil
1/2 cup minced fresh parsley
1 tablespoon fresh oregano leaves, chopped
1/4 cup ricotta cheese
2 cloves garlic, minced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
4 brioche burger buns or hamburger buns
1/2 cup crumbled goat cheese
Arugula, for serving
Heirloom tomato slices, for serving

Steps:

Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat and cook the onions until softened, about 3 minutes. Set aside to cool. Wipe out the skillet and reserve.
Combine the chicken, basil, parsley, oregano, ricotta, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and the cooled onions in a large bowl. Mix well with your hands. Splash your hands with some cold water and mold the chicken mixture into 4 patties.
Combine the mayonnaise and lemon juice in a small bowl.
Heat the remaining 1 tablespoon olive oil in the reserved skillet and cook the patties until they're cooked through, 3 to 4 minutes on each side (see Cook's Note).
Meanwhile, toast the buns in a toaster or on a dry pan and set aside.
Spread the lemon mayo on each side of the buns. Place the bottom of the bun on a plate, top with the arugula, tomato, one patty, goat cheese and finally the top of the bun. Repeat with the remaining patties.