Healthy Grilled Chicken Burger Lazy Darren Food

HEALTHY GRILLED CHICKEN BURGER LAZY DARREN

Steps:

• Butterfly the chicken breast all the way, resulting in 2 pieces.
• Add in all the dry herbs and spices and marinate for 20 minutes.
• While waiting, split the foccacia bread into halves and sprinkle the chopped garlic onto it.
• Cut the red pepper into half, remove the seeds and flatten it out, keep it aside for later.
• After chicken is marinated, grill it without oil in a non stick skillet, flipping every 2 mins until fully cooked.
• When done, remove from skillet pan and let it rest.
• Grill the peppers until slightly charred and soft.
• Toast the foccacia bread for 1 minute.
• Arrange the burger in the following manner from bottom up.
• Bread, lettuce, breast, red pepper, bread.

GRILLED CHICKEN BURGERS

Steps:

• Mix seasonings together. Lightly coat chicken breast halves in oil and sprinkle seasonings all over both sides of the chicken.
• Prepare, clean and lightly oil grill grates. Turn grill to medium-high heat.
• Once hot, cook chicken for about 3-5 minutes on each side or until cooked through. Be careful not to overcook and remember that the chicken will continue to cook a little even after it's removed from the grill.
• Cover with tinfoil to rest while you prepare the burger toppings. Mash the avocado in a bowl and sprinkle with a little lemon juice, if desired, to keep it from browning.
• Assemble burgers. Enjoy!

SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY

Steps:

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.

GRILLED CHICKEN BURGERS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely.
• In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties.
• Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.