THE BEST GROUND CHICKEN BURGERS
These ground chicken burgers are juicy, moist, and flavorful! No more dry chicken, and you can have these burgers on the table in half an hour.
Provided by Natasha Bull
Categories Sandwich
Time 25m
Number Of Ingredients 14
Steps:
- Make the burger sauce by mixing the sauce ingredients together (mayo, mustard, lemon juice, smoked paprika, and salt & pepper). Taste and adjust as needed.
- Oil and pre-heat your grill to medium-high heat.
- Chop the chives and oregano, and prepare your toppings.
- In a medium to large bowl, add the ground chicken, chives, oregano, minced garlic, lemon juice, breadcrumbs, mayo, and salt & pepper. Using your hands, gently mix everything together, taking care to not over handle the mixture.
- Form burger patties one by one and place them on a sheet of wax paper. You should be able to make six average-size burger patties or four larger ones. Using your thumb, create a depression in the center of each patty so they cook evenly.
- Cook the burger patties until internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine took 5 minutes on the first side and 4 minutes on the second side (gas BBQ).
- Once the burgers are cooked, you can toast the buns for about 30 seconds on each side if desired.
- Assemble burgers by spreading the sauce onto each bun and adding the burger patties and toppings.
Nutrition Facts : Carbohydrate 8 g, Protein 15 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 209 mg, Fiber 1 g, Sugar 1 g, Calories 184 kcal, ServingSize 1 serving
CILANTRO LIME CHICKEN TACOS
A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
- Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
- Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.
CILANTRO & LEMON MARINATED CHICKEN KABOBS
Cook the onions first so there's plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. -Moumita Ghosh, Kolkata, West Bengal
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.
Nutrition Facts : Calories 224 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 651mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CRISP CHICKEN BURGERS WITH LEMON MAYO
Walk past the fried chicken shop knowing you can make this tasty, low-fat chicken burger at home
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they're about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.
- Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.
- Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.
Nutrition Facts : Calories 396 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.8 milligram of sodium
LEMON CILANTRO CHICKEN
This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.
Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
CHICKEN BURGERS WITH CILANTRO AND LEMON
These burgers are very healthy and have a bright, piquant flavor. I'm not a big fan of beef, and my husband would eat a cow a day if he could, but I make these and we're both happy. The amounts of cilantro, garlic, and lemon zest are very flexible. Also, the burgers are great by themselves with a little mustard on bread, if you don't want to shred cabbage, but the toppings all really pull it together and make it a favorite around here. This recipe will make 2-3 large or 4 smallish burgers.
Provided by Mudflower
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- If you would like to bake these, preheat your oven to 400°F If you will be grilling them, do whatever you grilling folks do for lean burgers. You may want to add a few more crackers if you are grilling as these can be a bit sloppy when raw.
- Grease a baking sheet (if you do not have a non-stick baking sheet).
- Combine the first 10 ingredients in a medium mixing bowl. Use your (clean) hands to make sure it is all well mixed.
- Form patties and place them on a non-stick or greased baking sheet.
- Place in preheated oven and bake approximately 20 minutes or until golden brown and done in the center.
- While they are baking (or being grilled), mix together shredded cabbage, vinegar, olive oil, cilantro, and 1/4 teaspoons black pepper.
- Layer: bun, mustard, pickles, burger, cabbage mixture, bun.
Nutrition Facts : Calories 392.9, Fat 6.6, SaturatedFat 1.3, Cholesterol 123.2, Sodium 1241, Carbohydrate 44.4, Fiber 4.1, Sugar 5.7, Protein 37.5
PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE
This recipe came from Kristine Snyder, Kihei, Hawaii, and was the $25,000 grand prize winner in the National Chicken Cooking Contest.
Provided by Sharon123
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl.
- With oiled hands, form into 4 patties.
- Mix together teriyaki glaze and honey in a small bowl.
- In large nonstick fry pan over medium high heat, place 1 tablespoon oil.
- Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done.
- PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows).
- Garnish with additional cilantro and cucumber slices.
- Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl.
CHICKEN BURGERS WITH LEMON
Make and share this Chicken Burgers with Lemon recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine bread crumbs and yogurt, let stand for a few minutes.
- Combine chicken, yogurt mixture and egg.
- Add 2 tbsp Parsley,salt, pepper, tarragon, chervil& thyme.
- Shape into 6 large patties (about 1 1/2" thick).
- In a skillet heat butter (oil) over medium high heat.
- Cook patties about 7 minutes each side until nicely browned and no longer pink inside, remove to a platter.
- Pour off excess fat and add wine& lemon juice.
- Scrape the brown bits from the pan.
- Bring to a boil and cook until reduced to about 1/4 cup.
- Add remaining parsley pour over the burgers.
- Serve hot or cold.
LEMON CHICKEN BURGERS
Make and share this Lemon Chicken Burgers recipe from Food.com.
Provided by berry271
Categories Chicken
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice onion.
- In a large bowl whisk egg and add onion, mustard, spices, and chicken.
- Mix using hands until all ingredients are evenly distributed.
- Divide into four portions and roll each one into a ball.
- Using your finger, poke a hole in the center of each ball.
- Cut 4 tablespoon sized portions of goat cheese from the log and roll each one into a ball.
- Push each cheese ball into the holes in the meat balls.
- Press meat mixture over the cheese and flatten into burgers about 3/4 inch thick.
- Heat oil in a pan and cook burgers about 7 minutes on each side, until cooked through.
- Serve on buns.
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Ratings 4Category Lunch & DinnerCuisine Healthy, MexicanTotal Time 15 mins
- Heat a non-stick skillet to medium (optional: spray with avocado oil or a drizzle of olive oil). Add burgers to the skillet and cook 6 – 7 minutes on the first side. Flip. Cook 6 – 7 minutes on the second side. Or until the internal temperature reached 165 F.
- If using outside grill, heat and cook burgers 5 minutes on the first side and 5 minutes on the second side.
- Construct your burgers with toppings and bun of choice. I love using Outer Aisle Gourmet cauliflower thins toasted until warm and crispy! I paired my burger with a side of sweet potato fries.
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- Combine all ingredients in a bowl and mix until just combined. Shape the mixture into equal sized burgers.
- Spray a little cooking spray on a non-stick skillet or grill pan over medium heat. Add burgers to skillet and cook 6-7 minutes per side, or until cooked through and 165°F internally. Serve immediately with toppings and bun of choice.
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- In a bowl, combine chicken with cilantro, garlic, onion, spices, and coconut flour. If your burgers are too wet, add coconut flour to the mixture 1 Tbsp at a time until desired consistency is reached. I used 2 tbsp.
- Wash and oil your hands to prevent the chicken from sticking, and form into 4 individual patties.
- In a small food processor or blender, add coconut cream, cilantro, lime juice, garlic, salt, and pepper. Blend until well combined. Place in refrigerator until ready to serve.
- Preheat grill to medium heat or a large cast iron skillet. Grease grill or cast iron skillet with avocado oil. Cook burgers for 4-5 minutes on each side or until cooked through.
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