Best Nors Mozzarella Chicken Burger With Herb Mayo Recipes

HERB CHICKEN BURGERS

Steps:

• Make the lemon mayo: In a small bowl, combine the mayonnaise, lemon zest, lemon juice, salt, and chives. Wrap the bowl in plastic wrap and set aside until you are ready to assemble your burgers.
• Preheat the grill and add oil: Preheat the grill for direct heat grilling, by turning gas burners to medium-high or spreading charcoal coals so there is direct heat under the grilling grates. The temperature should be 450-500˚F. To make sure the burgers do not stick, dip a clean kitchen towel or some paper towels in oil and use tongs to quickly rub down grill grates. Alternatively, you can spray the grates with spray oil, but be careful of flare-ups.
• Grill the buns: Grill the plain buns for 20 seconds and remove from the grill.
• How to store and reheat leftovers: Leftover chicken burgers keep well in the fridge for 3-4 days. They reheat really well in the microwave on high for 1 minute.

HERBED CHICKEN BURGERS

Steps:

• To make the mayonnaise: whisk together the mayonnaise, dill, and mustard; season to taste with salt and pepper; set aside.
• To make the burgers: Preheat the grill to medium-high heat.
• Use your hands or a wooden spoon and combine the ground chicken, herbs, egg, onion, breadcrumbs, garlic, and salt/pepper to taste.
• Form mixture into 4 patties or equal size.
• Grill the burgers, turning once, for about 4 minutes on each side or until cooked through.
• Serve the burgers on buns with teh Mustard-Dill Mayonnaise.

CHICKEN BURGERS WITH GARLIC-ROSEMARY MAYONNAISE

Steps:

• For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
• For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
• Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
• To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

HERBED CHICKEN BURGERS

Steps:

• Grind stuffing in processor until fine crumbs form. Transfer 1/2 cup crumbs to large bowl. Mix in chicken, celery, onion, egg yolk, salt and pepper. Form mixture into two 3/4-inch-thick patties. Place remaining crumbs in shallow bowl. Dip patties into crumbs, coating completely. Mix chili sauce and cranberry sauce in small bowl to blend.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill chicken burgers until golden brown outside and cooked through and white inside, about 7 minutes per side. Spread half of chili-cranberry sauce over bottom half of each bun. Top with burgers and bun tops.

ITALIAN CHICKEN BURGERS

Steps:

• Combine all ingredients until well blended.
• Form into patties.
• Grill or cook until juices no longer pink inside.
• When I have these on a bun, I use pasta or pizza sauce as a condiment instead of the usual burger toppings.

NOR'S MOZZARELLA CHICKEN BURGER WITH HERB MAYO

Steps:

• cook bacon and set aside
• Buy or grind chicken breast. I buy Chicken tenders that are skinless. I cut them in to 1 inch pieces and pulse in a food processor until just ground. It is easy with partially frozen chicken. If you grind it your self. Make sure you watch how you pulse the processor. I used my Ninja. Add a little cut up chicken at a time. If you add to much. It will not grind properly. Hit pulse on and off until it looks like ground burger. Pulse to long and you'll have mush. I place about 1/4 of a pound at a time in it. I only hit pulse about 10-12 times until it looks ground. I have never had it happen to me,but I have heard many tell me it happens to them. Advice: If you buy skinless breasts. Partially freeze it. It is easier to cut and cube while partially frozen. Grind ahead up to 4 pounds and put directly in the freezer after grinding for later use,or grind as you need it. I love making my own. I know what is in it,and that makes me feel better about it. You can do so much with ground chicken breast. It absorbs the flavors of herbs easily,and it is healthier than Turkey,and Beef.
• Make the mayonnaise. Combine all ingredients well,and refrigerate for at least an hour to let the flavors meld together,and to soften the dried ingredients.
• place a tablespoon of butter or olive oil in a pan and saute the onion,carrot,celery,and garlic together. Remove from heat, and set aside
• Take the ground chicken place it in a bowl,and add the cooked vegetables,Sazon,pepper,and thyme. Mix with hands until blended. Do not over mix.
• oil a grilling skillet,or oil the outdoor grill. Chicken is very lean and the grill needs to be oiled,or the chicken will stick. Salt and pepper to taste. The burger is seasoned. take it easy on the salt and pepper.You may also broil the burgers. Cook until no pink shows.
• Place a piece of roasted red bell pepper,and 2 slices of bacon on top of each burger. Top with Mozzarella. Remove from heat when Mozzarella is melted.
• Place on a Potato roll with lettuce tomato,and my herb mayonnaise. Enjoy