MEXICAN CHICKEN BURGER
Ready in under 20 minutes, this burger with spiced chipotle chicken breast, in toasted brioche with guacamole, makes for a satisfying weeknight treat for one
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 18m
Number Of Ingredients 9
Steps:
- Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
- Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
- Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.
Nutrition Facts : Calories 709 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 2.2 milligram of sodium
GROUND CHICKEN BURGERS
Delicious alternative to beef, these flavorful burgers made with ground chicken will keep you grilling from spring to fall. Top with a spicy cheese or BBQ sauce.
Provided by Katy B
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
- Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 268.2 calories, Carbohydrate 21.5 g, Cholesterol 114.5 mg, Fat 4.9 g, Fiber 1.6 g, Protein 32.6 g, SaturatedFat 1.5 g, Sodium 988 mg, Sugar 2.3 g
MEXICAN BURGER
This delicious Mexican burger is a great dinner recipe. Made with the best ground beef, homemade taco seasoning and a variety of other ingredients.
Provided by Mireille
Yield 2
Number Of Ingredients 10
Steps:
- Season the beef with 1½ tbsp taco seasoning. Knead thoroughly and shape into a hamburger patty
- Slice the onions in thin rings. Heat skillet and bake the hamburger in the skillet until well done in 10 minutes. Move to the side and pan fry the streaky bacon in 2 minutes take out of the skillet and set aside
- Put the onion rings in the pan and constantly move it around
- Pre heat the oven to 400℉/200℃ to warm the buns in the oven for 5 minutes
- Fry the eggs
- When the burgers are done slice the buns in half and put 2 tbsp of hummus on the bun. Put the burger on top. Then add half of the onion rings, a slice of pickle, 2 slices of bacon, a tbsp of guacamole and finally the fried egg
- Make the burger complete with a large tablespoon of salsa
- Ready to serve
Nutrition Facts : Calories 884; Fat
SOUTHWEST CHICKEN POBLANO BURGER/SANDWICH
This is similar to the Sante Fe Chicken Sandwich from Carl's Jr, and it's one of the best tasting chicken sandwiches that I have ever made! This recipe has just a little bit of kick as written, but if you really like things hot then you can double the cayenne pepper for a nice spicy sandwich!
Provided by AZFoodie
Categories Lunch/Snacks
Time 20m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cut each large chicken breast in half, and pound each half until it is about 1/2 thick throughout the fillet.
- 2. Lay the chicken breasts in a shallow pan and pour enough marinade to cover them about 1/2 way. Turn over and generously coat both sides of each breast with the marinade, and then cover and let set in the fridge for at least an hour.
- 3. To make the mayo sauce, mix the light Mayo/Miracle Whip with the cayenne pepper, paprika, and curry power. Mix well, and set aside out of fridge to let the flavors blend.
- 4. After chicken has marinated for at least an hour, pre-heat the grill on medium heat and place all 4 chicken breasts on the grill.
- 5. Cook each side for 5-7 minutes, applying extra marinade to each side with a brush if desired.
- 6. While chicken is cooking, prepare each bun with 1/2 to 1 Tbsp of the Mayo spread on each side of the bun. Place a leaf of lettuce on the top part of each bun. Take 4 whole peppers and slice them open so they lie flat, and set them aside.
- 6. Once the chicken is almost done (150-160*F internal temp, or 5-6 minutes on each side), place a slice of Colby Jack cheese on each breast and cook for an additional 1-2 minutes until cheese starts to melt.
- 7. Place the finished chicken breasts on the lower half of the bun and top each one with a pepper, then close up the sandwich and enjoy!
Nutrition Facts : Calories 462.6, Fat 17.4, SaturatedFat 7.1, Cholesterol 128.8, Sodium 586.3, Carbohydrate 22.9, Fiber 1, Sugar 3.5, Protein 50.4
MEXICAN BURGERS
I found this in an old BH&G mag, it's a bit different to the other mexican burgers here. My DH just loved this.
Provided by Mandy
Categories Greens
Time 18m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine mince, beans, seasoning mix, onion, egg & breadcrumbs in a bowl.
- Divide the mixture into 6 portions and shape into flat hamburger patties.
- Heat the oil in a frypan & cook the patties over med heat for 3-4 mins each side or until cooked through.
- Place a couple slices of cheese on top of each patty. and continue cooking until the cheese starts to melt.
- Toast & lightly butter the hamburger buns. Top the bases with lettuce leaves, a hamburger patty, and a generous spoon of each the guacamole, salsa & sour cream & finish with the bun lid.
- To make guacamole, combine all ingredients in abowl & mix well to combine.
MEXICAN CHEESEBURGERS
Steps:
- Combine all the ingredients in a large bowl and mix well. Heat a large frying pan and add some oil.
- Fry a small amount of the burger mixture to check the seasoning. Adjust if necessary.
- Form the mince mixture into burgers and fry for +- 4 minutes per side until browned and cooked through. When you've flipped the burger the first time, place a slice of cheese on the patty and allow to melt while the patty is cooking.
- Serve on a fresh bread roll with home-made salsa and guacamole.
- Remove the avocado flesh from the skin and mash with the lemon juice, salt & pepper.
- Set aside until you're ready to use it.
- Combine all the ingredients and mix through.
- Set aside until you're ready to use it.
Nutrition Facts : Calories 550 kcal, Carbohydrate 23 g, Protein 62 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 216 mg, Sodium 1220 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHEDDAR CHICKEN BURGERS
These 5-ingredient cheddar chicken burgers are BIG on flavor and take just 20 minutes start to finish!
Categories Chicken
Time 20m
Number Of Ingredients 8
Steps:
- Combine all ingredients (except oil) in a bowl and mix until combined. Don't overmix.
- Form 4 patties, each about 1-inch thick. Try to ensure the cheddar chunks are evenly distributed. (Note: The mixture will be wet, but it holds together. It helps to wet your hands before forming the patties.)
- Heat oil in a large skillet over medium-high heat.
- Add burgers to the hot skillet and cook for 5 minutes. Flip over and cook another 5 minutes, until cooked through. (If your stove is getting too hot, just reduce the heat slightly when you flip the burgers. Also, add your extra sliced cheddar now if you want to have cheddar on top of these burgers too.)
- Remove patties to a plate and let rest for 5 minutes before serving.
- Serve in a bun with desired burger toppings.
Nutrition Facts : Calories 270 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 18 grams fat, Protein 25 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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- Add chicken, 3/4 teaspoon salt, taco seasoning and half of the minced jalapeno to a medium bowl. Use hands or a fork to mix everything together. Do not overmix. Form into four patties.
- Heat a large cast iron skillet to a medium heat. Add oil. When the pan is hot, add chicken burgers. Cook until seared and golden brown on one side, about 3-4 minutes. Flip and cook another 2 minutes. Evenly divide the cheese between the four patties. Add one tablespoon of water to the pan and cover with a lid. Steam the burgers until the cheese has melted, about 1-2 minutes.
- While the patties cook, add avocado, lime juice and remaining jalapeno to a small bowl. Smash together. Season with salt and pepper.
- When the patties are done cooking, use a spatual to place on bottom bun. Evenly divide smashed avocado on top. Follow up with the salsa and then cover in crushed tortilla chips. Cover with the top part of the bun. Serve!
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