Honey Mustard Chicken Burger Food

CRISPY PANKO CHICKEN BURGER WITH HONEY MUSTARD DRESSING

Steps:

• Cut the chicken: Remove the chicken tenders from the chicken breast. And then slice the remaining chicken breast in two, lengthwise. This will give two thinner chicken pieces along with one chicken tender. You can also pound the chicken thinner with something heavy.
• Make the marinade: Whisk the egg. Mix all the marinade ingredients together in a large bowl and add your prepared chicken breasts to it. Marinate for about 1 hour, covered in the fridge.
• Prepare the bread crumbs: To make the panko bread crumbs, we mix all the dry ingredients together in a large dish.
• Make the orange honey mustard: Mix all ingredients together, taste and season accordingly.
• Prepare your add-ons: Cut your preferred vegetables (for example spinach, tomato, avocado, onion and pickled jalapeños) and make the garlic mayo. Mix mayonnaise with garlic powder, season with salt and pepper to taste. Toast burger buns when chicken is almost done.
• Heat the oil: Pour 3 cups of oil into a large pan, make sure it will not be more than 1/3 full. The oil is hot enough when a drop of water into the oil sizzles. This will be at a temperature around 350-375 F (175-190C). The temperature will drop once the chicken is in.
• Bread the chicken: When the chicken has marinated for 1 hour, let the excess marinade drip off the chicken before placing it in the panko bread crumb mixture. Cover it nicely with the dry mixture, preferably using tongs.
• Fry the chicken: Add breaded chicken to the hot oil. Because the temperature is supposed to drop, I do suggest filling the pan, although not overcrowding it. If you cook one piece at a time, the oil will be too hot, burning the panko bread crumbs. Depending a little on the size of your chicken and the temperature of the oil, the chicken will be done at 5-8 minutes. If the oil doesn't cover the chicken entirely, flip them over once mid-frying. Remove from heat when they're golden brown. Sprinkle with some salt and drain on a paper towel.
• Assemble the burger: Slice your warm bun, spread garlic mayo on the bottom and orange honey mustard on the top. Get some greens and tomatoes on the bottom, add the chicken burger, onion, pickled jalapeños and avocado. Put the burger top on and you are officially ready to dig in.

HONEY MUSTARD CHICKEN BURGER

Steps:

• To make the burgers, whiz the chicken in a food processor until it resembles mince, then empty into a large bowl and mix in the mustard, 1tbsp of the honey, the breadcrumbs, egg, lemon zest and plenty of seasoning.
• Divide mixture equally into four and shape each portion into a flattened patty. Arrange on a plate, then cover and chill for 30min, if you have time.
• Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large pan over medium-high hob heat and brown burgers for 5min, turning occasionally. Transfer to a baking sheet, brush the tops of the burgers with the remaining honey and cook in oven for a further 10-12min or until cooked through.
• Meanwhile, in a small bowl, mix together the mayonnaise, crème fraîche, lemon juice, mustard and some seasoning. Set aside. Halve and toast the baps.
• Serve the burgers in the toasted baps, topped with lettuce and tomato slices, if you like, with a dollop of mustard sauce.

CRISPY CHICKEN BURGER WITH HONEY MUSTARD COLESLAW

Steps:

• Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
• Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it's hot enough). You'll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
• Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the chicken is coated.
• Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it's no longer pink in the middle, it's cooked.
• Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
• Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
• Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
• Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
• Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

HONEY-MUSTARD CHICKEN

Steps:

• In medium skillet over medium-high heat, heat butter. Add chicken and water and cook 10 minutes or until browned. Set chicken aside.
• Add remaining ingredients. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve.

CHICKEN BURGER WITH THREE MUSTARD SAUCE

Steps:

• FOR THE MUSTARD SAUCE: Combine the onion and celery in a small saucepan and cook, covered, over low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Add the white wine and mustards and mix well. Add the chicken stock and cook over medium heat for 2 minutes. Stir in the parsley and remove from heat. Pour the sauce into a bowl and set aside to cool.
• FOR THE BURGER: Combine the onion, thyme, and parsley in skillet and cook, covered over very low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Remove from heat and spoon the onion mixture in a bowl., Add the ground chicken, pepper, Worcestershire sauce, and Tabasco sauce and mix well. Divide the chicken mixture into 4 patties.
• Prepare the grill and grill the patties about 4 minutes per side, or until done.
• TO SERVE: Place each chicken burger on a bun with a slice of tomato and a lettuce leaf. Serve 2 tablespoons of mustard sauce per serving on the side.

GRILLED HONEY MUSTARD ONIONS FOR BURGERS

Steps:

• Tear a 36"x18" piece of heavy foil.
• Fold in half to make it 18"x18".
• Peel skin from onions and place in center of foil.
• Mix remaining ingredients well and drizzle over onions.
• Bring up two opposite edges of foil and fold down twice.
• Fold remaining edges the same way, leaving room for steam.
• Place on an uncovered grill, directly over medium coals for 30 minutes or until tender.
• Cut and serve on grilled burgers.