Chicken Burgers With Blue Cheese Food

CHICKEN BURGERS WITH BLUE CHEESE

Steps:

• Whisk mayonnaise and Dijon mustard together in a small bowl. Transfer to the refrigerator.
• Mix chicken, panko bread crumbs, milk, onion, celery, blue cheese, garlic powder, salt, and pepper together in a large bowl. Shape into 4 patties.
• Heat olive oil in a large skillet over medium heat. Cook patties until browned and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Spread mayonnaise mixture over both sides of each bun. Place a cooked patty, 1 tomato slice, and 1 lettuce leaf in each bun.

ONE-SKILLET CHEESY GROUND CHICKEN PASTA

Steps:

• Heat oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add chicken; cook, stirring often to break up the meat, until cooked through and beginning to brown, 6 to 8 minutes. Add onion, tomatoes, Italian seasoning and salt; cook, stirring often, until the onion is softened and the tomatoes are breaking down, 4 to 5 minutes.
• Stir in pasta, broth, marinara and cream; bring to a simmer over medium-high heat. Cover and simmer, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Stir in spinach (in batches, if necessary), basil and mozzarella; cover and cook until the spinach wilts and the cheese melts, about 2 minutes. Garnish with Parmesan, if using.

CHICKEN BURGERS WITH BLUE CHEESE MAYO

Steps:

• Cut chicken thigh into pieces and put into food processor.Cut 2 bacon rashers into pieces and add to the chicken.Blend until coarsely chopped.
• Heat the olive oil in a fry pan and add the garlic and shallot.Cook for about 2 mins,until soft.Remove from the pan,drain of excess oil and leave to cool.
• Add the garlic,shallot,tarragon and breadcrumbs to the chicken mixture.Season well and mix to combine.
• Divide mixture into four and with lightly floured hands shape into four burgers.Chill for 30 minutes.
• For the Mayo-.
• Whisk the egg yolk,mustard and plenty of seasoning in a bowl until smooth.
• Slowly whisk in the olive oil until the mixture is thick and smooth.Whisk in the vinegar,crumble in the blue cheese and fold it into the mayo with the chives.Chill.
• Grill the remaining bacon until crisp,cook the burgers on a medium heat for about 15 mins,turning once.
• Toast the buns.Arrange salad leaves on one half of the buns,top with chicken burger,spoonful of mayo and bacon rasher,then the top of the bun.Serve!

BLUE CHEESE STUFFED BUFFALO CHICKEN BURGER

Steps:

• 1) Mix the ground chicken with green onions and garlic. Cover with foil and refrigerate for at least 1 hour, but up to 24 hours.
• 2) When you are ready to eat: Preheat the oven to 400 degrees F. Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place one heaping tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then line a baking tray with foil and bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving.
• Serve on soft hamburger buns with shredded lettuce and Ranch dressing. Makes 4 burgers

GROUND CHICKEN AND BLUE CHEESE BURGERS

Steps:

• For the tarragon aioli: In a bowl, whisk together the mayo, garlic puree and tarragon. Taste and season with salt and white pepper as desired.
• For the chicken burgers: Preheat the oven to 350 degrees F. Over medium-high heat, warm a large ovenproof saute pan with the oil. Form the chicken into 4 equal patties, and then form a pocket in the center of each burger. Fill the center with a quarter of the blue cheese, and then fold the edges to seal the cheese in the burgers. Sprinkle the stuffed burgers with the salt and pepper and sear in the pan for 2 to 3 minutes per side. Transfer the pan to the oven and finish cooking until the internal temperature reaches 165 degrees F.
• Toast the buns with the butter on a grill, and then layer the toasted bun bottom with some tarragon aioli, baby spinach leaves, a tomato slice, burger and top of bun. Repeat with the remaining ingredients.

BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

BUFFALO BLUE CHEESE CHICKEN BURGERS

Steps:

• Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.

BLUE CHEESE AND BACON CHICKEN BURGERS

Steps:

• In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
• Heat gas or charcoal grill. In medium bowl, mash bread and milk with fork until well mixed. Stir in chicken, cheese and bacon. Shape into 4 patties, 1/2 inch thick.
• Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
• Place burgers on bottom halves of buns. Top with lettuce and tomato. Cover with top halves of buns.