Best Spicy Chicken Burger Recipe By Tasty Recipes
SPICY CHICKEN BURGERS
Juicy chicken burgers with spicy piquanté peppers and herbs served on toasted buns is a family classic turned up a notch.
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Combine the burger patty ingredients in a large bowl and mix well.
- Form 4 burger patties and place in the refrigerator to chill for 20 minutes.
- Cook the burger patties in a large, non-stick frying pan until golden brown on both sides and cooked through.
- Assemble the burgers by slathering the burger buns generously with mayonnaise and topping with lettuce, cheese and PEPPADEW® Sweet Piquanté Peppers Hot Whole.
- Serve immediately.
Nutrition Facts : Calories 375 kcal, Carbohydrate 32 g, Protein 29 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 148 mg, Sodium 1279 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MASALA CHICKEN BURGER RECIPE BY TASTY
Here's what you need: McCormick® Garlic Powder, McCormick® ground ginger, Mccormick® ground cumin, McCormick® Gourmet Organic Ground Coriander, McCormick® Ground Turmeric, McCormick® Paprika, McCormick® chili powder, kosher salt, ground chicken, red onion, small jalapeño, large egg, olive oil, unsweetened full fat yogurt, lemon zest, lemon juice, fresh parsley, McCormick® Garlic Powder, kosher salt, olive oil, naan bread, cucumber, small red onion, butter lettuce
Provided by McCormick
Categories Lunch
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the chicken burgers: Line a baking sheet with parchment paper.
- In a small bowl, mix together the McCormick® Garlic Powder, ground ginger, cumin, coriander, turmeric, paprika, chili powder, and salt.
- Add the ground chicken to a large bowl with the spice mix, red onion, jalapeño, if using, and egg. Using clean hands or a spatula, mix until just combined, being careful not to overmix to prevent tough burgers.
- Divide the chicken mixture into 4 portions and shape into 1-inch-thick patties. Place on the prepared baking sheet. Using the back of a spoon or your thumb, gently press down on the center of each patty (this will help keep them flat during cooking). Chill the patties in the refrigerator for 30 minutes, until slightly more firm.
- While the patties are chilling, make the yogurt sauce: In a medium bowl, whisk together the yogurt, lemon zest and juice, parsley, McCormick® Garlic Powder, salt, and olive oil until smooth. Refrigerate until ready to use.
- Cook the burgers: Heat the olive oil in a large skillet over medium heat. Add the chicken patties and cook for about 5 minutes per side, or until the internal temperature reaches at least 165°F (75°C) and the patties are golden brown. Remove the patties from the pan and let rest for 5 minutes before assembling the burgers.
- Place a piece of lettuce and a burger patty on one side of a piece of warmed naan bread, then dollop 3 tablespoons of yogurt sauce on top. Top with cucumber and red onion. Fold the other side of the naan over the burger patty and secure with a toothpick or skewer. Repeat with the remaining ingredients.
- Enjoy!
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