Best John Mccain Chicken Queso Burger Recipes

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GARDEN CHICKEN BURGER



Garden Chicken Burger image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 13

1 pound ground lean chicken
1/2 cup finely grated zucchini
1/2 cup finely grated carrot
4 chopped scallions, white and green, chopped
1/4 cup hummus
1/4 cup chopped flat-leaf parsley
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 whole wheat burger buns or pitas, for serving
Sliced tomato, cucumber, lettuce, red onion, and some plain yogurt, for serving

Steps:

  • 1.Put the chicken in a bowl and add the zucchini, carrot, scallion, hummus, parsley, garlic, coriander and cumin. Mix the meat and flavorings together by hand, or with a wooden spoon, until evenly combined. Form into four burgers, about 1/2-inch thick. (If the mixture is very soft, transfer the burgers to a plate and refrigerate for 10 minutes.)
  • 2. Heat a nonstick skillet over medium heat. Brush burgers lightly with olive oil and season with 1 1/2 teaspoons salt and some pepper. Add burgers to the pan and cook until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve burgers on a toasted bun or in a pita with toppings as desired.

PAD THAI CHICKEN BURGER



Pad Thai Chicken Burger image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 16

3/4 cup coconut milk
1 tablespoon tamarind
3 tablespoons sugar
2 tablespoons peanut butter
2 teaspoons fish sauce
1 tablespoon red curry paste
1 1/2 pounds ground chicken
1 tablespoon fish sauce
3 cloves garlic, chopped
2 shallots, diced
3 teaspoons tamarind
2 tablespoons chopped garlic chives
2 teaspoons salt
6 sesame seed buns
Chinese or napa cabbage
Bean Sprouts

Steps:

  • Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
  • Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
  • Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.

PAD THAI CHICKEN BURGER



Pad Thai Chicken Burger image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

3/4 cup coconut milk
1 tablespoon tamarind
3 tablespoons sugar
2 tablespoons peanut butter
2 teaspoons fish sauce
1 tablespoon red curry paste
1 1/2 pounds ground chicken
1 tablespoon fish sauce
3 cloves garlic, chopped
2 shallots, diced
3 teaspoons tamarind
2 tablespoons chopped garlic chives
2 teaspoons salt
6 sesame seed buns
Chinese or napa cabbage
Bean Sprouts

Steps:

  • Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
  • Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
  • Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.

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