Poifect Cluck Cluck Burgers Chicken Burgers Food

POIFECT CLUCK, CLUCK BURGERS (CHICKEN BURGERS)

Steps:

• Beat egg.
• Mix in cheese breadcrumbs, onion, water, mustard, salt and garlic.
• Mix in the chicken and shape into 4 patties, 3/4" thick.
• Pan fry or barbecue over medium heat for 12-14 minutes, turning once or until no longer pink inside.

CHICKEN BURGER IN OVEN

Steps:

• Select your favorite chicken burgers and hamburger buns (white bread).
• Pour some black peppe on top of the burger and put into the microwave oven for 1-2 min.
• When done, put 2 slice of cheese and let the cheese stick with the burger for the last 1 couple of minutes.
• Serve the burger with chilli or ketchup.
• Dun forget to boil tea for your family.

NEW YORK CHICKEN BURGER

Steps:

• Pound the chicken flat, to the size of the bun.
• Cook the chicken and the bacon (separatly).
• Toast the bun.
• Stack the chicken, bacon and cheeses on the bun and top with ketchup for kids or hot sauce for adults.

CHICKEN BURGERS WITH SOUR CREAM SAUCE

Steps:

• Combine the chicken, breadcrumbs, egg white, lemon rind, garlic, mint, rosemary and tomato paste in a processor and pulse until smooth.
• Wet your palms.
• Shape the mixture into 4 burgers.
• Now make the sour cream sauce.
• It's simple.
• All you got to do is mix all the ingredients for it together and that's it- it's ready.
• Spray a little oil in a non-stick pan.
• Cook the burgers until well browned on both sides and cooked through.
• Slice the buns horizontally.
• Layer the lettuce, burger, sour cream sauce, tomato and onion on the bottom half of the bun.
• Place the top half of the bun over it.
• Serve warm.

CHICKEN BURGERS

Steps:

• In a bowl, combine ground chicken, bread crumbs, sour cream, soup mix, mustard, and pepper.
• Shape mixture into 4 patties.
• Grill over medium-high heat fir 10-15 minutes or until burgers are no longer pink, turning once.
• To serve, layer lettuce and tomato and burger in onion roll.

CHICKEN BURGERS WITH LEMON

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.

CHICKEN PICCATA BURGERS

Steps:

• Combine all ingredients in a medium bowl. Form into patties; grill or fry over medium heat, turning occasionally, until cooked to an internal temperature of 160°F.
• Delicious topped with Asiago cheese, garlic mayonnaise, and roasted red peppers. Yummy!

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.

INDIAN-SPICED CHICKEN BURGERS

Steps:

• To prepare patties, combine first 7 ingredients in a large bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 7 minutes on each side or until done.
• Combine yogurt, mint, and 1/8 teaspoon salt. Spread 1 tablespoon chutney on bottom halves of 4 buns; top each with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup spinach, and a bun top.

CHICKEN BURGERS WITH FRESH BELL PEPPERS, ONION, AND CILANTRO

Steps:

• In large bowl place ground chicken and the first five ingredients, stir to combine completely until the mixture is consistent and smooth.
• Place a grill pan, or regular skillet, (if you plan to do these on the grill, know that they are very moist and will need to be placed very gently on the grill.) Spray it with non-stick spray and set the skillet/grill pan to medium heat.
• Slice the remaining bell peppers into strips,.
• toss with the olive oil and sugar. Place into a second skillet set to medium heat.
• Cook these stirring occasionally until they soften and get little black char marks (depending on how hot your stove is, this may take 4-7 minutes).
• Divide the burger mixture into 8 even amounts and shape with hands then place into skillet. The burgers should be roughly ½ inch thick throughout.
• Cook the burgers for 7 minutes on each side or until the juices run clear and they have an internal temperature of 170° before serving.
• To assemble the burgers, place on a fresh.
• Italian roll with mayo and cooked bell peppers on top.