Spicy Chicken Burger Recipe By Tasty Food

SPICY CHICKEN BURGER RECIPE BY TASTY

Steps:

• Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
• In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
• Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
• Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
• Enjoy!

SPICY CHICKEN BURGERS

Steps:

• Combine the burger patty ingredients in a large bowl and mix well.
• Form 4 burger patties and place in the refrigerator to chill for 20 minutes.
• Cook the burger patties in a large, non-stick frying pan until golden brown on both sides and cooked through.
• Assemble the burgers by slathering the burger buns generously with mayonnaise and topping with lettuce, cheese and PEPPADEW® Sweet Piquanté Peppers Hot Whole.
• Serve immediately.

HOT & SPICY CHICKEN BURGERS

Steps:

• Sauce: In a small bowl, combine sauce ingredients.
• Set aside.
• Burgers: In a large bowl, mix chicken and oats.
• Add half the sauce and mix thoroughly (using your hands, if necessary).
• Form into 4 large patties.
• Barbecue on greased grill or broil in oven for 5-7 minutes per side.
• Use remaining sauce to baste burgers while cooking.

SPICY AUSSIE CHICKEN BURGERS

Steps:

• 1. Preheat a grill with a medium-high heat fire.
• 2. Gently mix together the chicken, sambal oelek, 11/2 teaspoons salt, and 3/4 teaspoon pepper in a large bowl. Form into 4 (4-inch) patties with an indentation in the center of each burger.
• 3. Brush the grill grate with 1 tablespoon oil. Lay the burgers on the grill and cook until grill marks appear, 5 to 6 minutes. Flip the burgers and continue grilling until an instant-read thermometer inserted sideways registers 160 degrees F, about 5 minutes. Set burgers aside to rest.
• 4. Lightly brush the pineapple rings with oil, then grill the rings turning once, until distinct grill marks appear, about 3 minutes per side.
• 5. Meanwhile, heat a large heavy nonstick skillet on the grill or on the stovetop over medium-high heat. Melt the butter and fry the eggs, sunny-side up, 3 to 4 minutes.
• 5. Tuck the burgers into the rolls, top with pineapple rings, beets, lettuce, tomato slices, and eggs. Serve.

SPICY CHICKEN BURGERS

Steps:

• Heat oven to 400°F. In a bowl, whisk together yogurt, vinegar and sugar. Dice half the onion; add diced onion, avocado and cucumber to yogurt mixture; toss to coat. In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped. Add chicken, soy sauce and cayenne. Pulse until chicken is chopped and ingredients are combined, about 12 times. Form mixture into 4 patties. Heat oil in a large oven-safe skillet over high heat. Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side. Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes. Place lettuce, if desired, and patties on bottom halves of muffins; top each with 1/2 cup avocado mixture and remaining muffin half.

JUICY & DELICIOUS MIXED SPICE BURGERS

Steps:

• In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.

SPICY SOUTHWESTERN-STYLE TURKEY BURGERS RECIPE BY TASTY

Steps:

• Place turkey, onion, jalapeño, and spices together in a large bowl and mix together until all the ingredients are incorporated.
• Lightly wet your hands and use them to shape 4 circular patties about 4 inches (10 cm) in diameter.
• Heat up about 2 tablespoons of vegetable oil in a pan over medium heat.
• Cook burgers for 2 minutes on the first side, then flip, lower heat to low, and cook them for an additional 5-6 minutes. Top with pepper jack cheese during the last minute.
• NOTE: The turkey burgers must be cooked through. Use a meat thermometer to check each patty for an internal temperature of at least 165˚F (75˚C) before removing from pan.
• Assemble the burgers as desired with bun, chipotle mayonnaise, lettuce, tomato, avocado, and preferred condiments.
• Enjoy!

CHICKEN BURGERS WITH SATAY SAUCE AND SPICY CUCUMBER RELISH

Steps:

• Prepare cucumber relish first by dissolving sugar in vinegar.
• Add remaining ingredients and stir well.
• Allow to sit at room temperature for at least half an hour.
• Prepare satay sauce by mixing all ingredients until smooth; set aside.
• To prepare burgers, whisk together peanut butter with Tabasco and chicken broth until blended.
• Check ground chicken to be sure it isn't very wet; if it is, blot it with paper toweling.
• In another bowl, stir up chicken with garlic, cilantro, mint, and salt, squeezing mixture with your hands to incorporate ingredients.
• Stir peanut butter mixture into chicken mixture and blend until smooth.
• Form into four thick patties.
• Cook patties on grill or in skillet for about 4 minutes on each side or until cooked through.
• Serve burgers on either buns or warmed flour tortillas, with satay sauce and spicy cucumber relish.