Best Nors Mozzarella Chicken Burger With Herb Mayo Recipes

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

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.

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.

SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY

Steps:

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.