Rachael Rays Chicken Burger Food

BIG BLUE BURGERS

Steps:

• Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
• Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
• Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

SOUTHWEST TURKEY BURGERS

Steps:

• Chop your garlic and veggies.
• Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
• While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
• Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

RACHAEL RAY'S CHICKEN BURGER RECIPE

Steps:

• Heat grill to low heat and prep your toppings: wash and slice the tomato, rinse and dry the lettuce. Set aside.
• Wash the lemon and zest it. put the zest in a medium-large bowl.
• Wash and finely chop the oregano. There should be about 2 tablespoons of oregano once chopped. Add to the same bowl as the lemon zest. Grate the 2 cloves of garlic on a micrograter and add to the same bowl.
• Place a small dry skillet on the grill. Add the fennel seeds and toast for 3-4 minutes, until they start to turn light golden brown. Add them to the bowl with the lemon zest and oregano.
• Make the tzatziki: wash, peel, and grate the cucumber on the large holes of a box grater. Wrap in a kitchen towel or strong paper towel and squeeze out the extra water. Add the grated cucumber to the Greek yogurt. Add in the garlic powder, dried dill, ½ teaspoon kosher salt, and the juice from half of the lemon that you zested earlier. Combine well, cover, and let rest in the refrigerator for the flavors to marry.
• Add the remaining 1 teaspoon kosher salt, parmesan, crushed red pepper, allspice, fresh ground black pepper, and ground chicken to the bowl with the lemon zest, oregano, garlic, and fennel seeds. Gently combine and form into 4 equal patties, about ½ inch thick.
• Take a paper towel, wad it up, and hold with tongs. Dip it in vegetable oil and oil the grill grates to help prevent the burgers from sticking.
• Place the burgers on the grill, over medium heat, and close the lid. Cook for 1 ½ minutes. Then, use a spatula to rotate the burgers about one-quarter turn and close the lid to cook for another 1 ½ minutes.
• After the burgers have cooked for a total of 3 minutes on the first side, flip them and repeat the process (cooking for another 3 minutes total, rotating a quarter-turn after 1 ½ minutes).
• Check the burger temperature to ensure the chicken is cooked to 165. Remove burgers and allow them to rest off the grill for 5 minutes before serving.
• Build your burgers to your preference, using the tomato, lettuce, and pickled banana peppers, and top with the tzatziki.

CHICKEN CORDON BLEU BURGERS - RACHAEL RAY

Steps:

• Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
• Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.
• Pour olive oil on plate. Finely chop shallot (not too much shallot or too big, or the burgers will fall apart).
• Combine chicken, paprika, poultry seasoning, grill seasoning, shallot.
• Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drop each patty onto the plate you poured olive oil on and coat with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.
• Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
• Combine mayonnaise (or reduced fat mayonnaise, eyeball it), mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with fries.

CHICKEN SAUSAGE BURGERS WITH BALSAMIC ONION BARBECUE SAUCE

Steps:

• Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
• While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side.
• When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.
• Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve.

A BURGER FOR RACHAEL

Steps:

• Heat oven to 500 degrees F.
• Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side.
• While burgers cook, sliced cheese and tomatoes, onions and basil and reserve.
• In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms.
• Melt cheese on burgers.
• Toast buns.
• Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.

PROVENCAL CHICKEN BURGERS WITH PISSALADIERE TOPPING

Steps:

• Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove.
• While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.

RACHAEL RAY'S SPANAKOPITA BURGERS

Steps:

• Heat a large nonstick skillet over medium heat.
• To one side, add a little extra-virgin olive oil and a tablespoon of butter.
• When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.
• Return pan to heat.
• Squeeze all the water out of the thawed spinach.
• Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
• Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil.
• Mix and form into 4 patties, 1-inch thick.
• Raise heat on pan to medium-high.
• Add patties and cook 6 minutes on each side.