DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Provided by Joe Sevier
Categories Mushroom Chicken Onion Pepper Mayonnaise Mustard Pickles Lettuce Lunch Dinner Grill/Barbecue Backyard BBQ Summer Picnic Peanut Free Wheat/Gluten-Free Soy Free Tree Nut Free
Number Of Ingredients 11
Steps:
- Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
- Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
- Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
- Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
- Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.
2 POINTS PLUS - CHICKEN BURGERS
Make and share this 2 Points Plus - Chicken Burgers recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In med bowl, combine chicken with onion, evaporated milk, salt, pepper, fennel seeds and sage.
- Shape into six patties. Cover and refridgerate until ready to grill.
- Prep grill for medium fire.
- Grill patties for 3 min on each side, until cooked through.
Nutrition Facts : Calories 165.3, Fat 8.8, SaturatedFat 2.6, Cholesterol 59, Sodium 256.4, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 19.2
SOUTHWEST CHICKEN BURGERS
calories: 323 total fat: 15g saturated fat: 1g monounsaturated fat: 3g polyunsaturated fat: 1g cholesterol: 0mg sodium: 726mg carbohydrate: 23g total sugar: 3g fiber: 2g protein: 23g vitamin C: 21% calcium: 9% iron: 15%
Provided by BurtonFanatic
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine zucchini, green chiles, cumin, salt, and pepper. Add ground chicken; mix well. Shape chicken mixture into four 1/2-inch-thick patties.
- In a large skillet cook patties in hot oil over medium heat about 10 minutes or until no longer pink (165 degree F), turning once.
- Meanwhile, combine salsa, green onion, cilantro, and yogurt. Place each burger on the upper half of a flour tortilla. Add lettuce and salsa mixture. Fold the bottom half over burger; fold the sides to the center, overlapping slightly. (If using hamburger buns, line bottoms of the toasted buns with lettuce leaves; add the burger, salsa mixture, and bun tops.).
Nutrition Facts : Calories 275.9, Fat 9.4, SaturatedFat 2, Cholesterol 79.7, Sodium 786, Carbohydrate 19, Fiber 1.9, Sugar 2.2, Protein 27.8
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