Chicken Cutlet Burgers Food

CHICKEN-CUTLET BURGERS

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. Brush zucchini, onion, and chicken with extra-virgin olive oil. Season with salt and pepper. Grill until zucchini and onion are crisp-tender and chicken is cooked through, 2 to 3 minutes per side. In a small bowl, combine Dijon mustard and mayonnaise.
• Spread 1 1/2 teaspoons mustard mixture on top half of rolls. Serve chicken on rolls with grilled vegetables, tomatoes, and baby arugula.

CHICKEN BURGERS

Steps:

• Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
• Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
• Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

THE BEST CHICKEN CUTLETS

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

CHICKEN CHILI BURGERS

Steps:

• If using chicken cutlets, rinse chicken and pat dry.
• Cut into 2-inch pieces and pulse in a food processor until coarsely ground; transfer to a bowl.
• If using ground chicken, break apart into bowl.
• Now the recipe is the same for both the chicken cutlets and ground chicken.
• Season chicken with salt and pepper.
• With hands, mix in bell pepper, cilantro and chili sauce until just combined; do not overmix.
• Form into 8 one-half inch thick patties.
• Preheat grill.
• Lightly oil rack.
• Grill burgers on rack over moderate heat 5 minutes.
• Flip burgers and top each with 1 slice cheese; continue to grill until cooked through, about 5 minutes more.
• Meanwhile, grill buns, cut sides down, until golden brown, about 1 minute.
• Arrange burgers in buns with onion and lettuce.

EASY BAKED GROUND CHICKEN BURGERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine ground chicken, bread crumbs, and soup mix in a large mixing bowl.
• Place 4 ounces bacon in a food processor. Pulse 10 to 12 times and scrape down the sides. Combine the bacon with the ground chicken mixture; form into 6 patties and place on a baking sheet. Place in a freezer to chill for 12 minutes.
• Bake patties in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking until browned, no longer pink, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 12 minutes more.
• Meanwhile, set a sauté pan over medium heat. Add butter and once butter is melted, add onion and mushrooms. Allow to soften, about 5 minutes. Sprinkle with salt and pepper.
• Assemble chicken burgers by adding a chicken patty to each croissant, top with Swiss cheese, bacon, and the onion mushroom mixture. Serve immediately.

CHICKEN BURGERS

Steps:

• In a large skillet, saute onion in 1 tablespoon oil until tender. Place in a large bowl. Add chicken, crumbs, Parmesan, eggs, herbs and seasonings; mix well. Stir in enough milk to be able to shape mixture into patties. Shape into eight patties. In the same skillet, cook patties in remaining oil for 5 minutes or until browned on each side and heated through. Serve on rolls with lettuce and tomatoes.