Zucchini Mustard Chicken Burgers Food

MIDDLE EASTERN CHICKEN BURGERS

Steps:

• Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
• Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

CHICKEN ZUCCHINI BURGERS

Steps:

• Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
• Preheat the oven to 425°F.
• In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
• Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through.
• While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.

ASIAN ZUCCHINI-AND-CHICKEN BURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
• Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
• Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

ZUCCHINI MUSTARD CHICKEN BURGERS

Steps:

• Mix the chicken, egg white, mustard, paprika, chopped parsley, garlic and grated zucchini in a bowl; add salt and pepper to taste (if using) and shape the chicken mixture into two patties; wipe the grill or oven tray (whichever you are using) with the oil and cook on the grill for 5 minutes or place on a tray and bake in a moderate oven for 10 minutes (180°C/350°-375°F/4-5 gas mark).
• Toast the buns, divide the salad greens or baby spinach leaves, sliced tomato and cucumber slices inside each of the rolls; add salt and pepper, to taste (if using); top with the chicken patties and add a dollop of Greek yoghurt (if using).

CHICKEN MUSHROOM BURGERS

Steps:

• Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 1 minute. Add the mushrooms and wine or stock and simmer until the pan is completely dry, about 7 minutes. Continue cooking until the mushrooms are lightly browned, about 1 minute. Set aside to cool.
• Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and some pepper in a large bowl. Blend well and then form into 4 patties. Cook the patties in a saute pan over medium to medium-high heat with the remaining 1 tablespoon olive oil, 4 to 5 minutes per side. (Or cook on the grill, or roast in a 425 degree F oven, until cooked through, about 12 minutes.)
• Cut the tomato into 4 thick slices and place on a baking sheet. Top each tomato slice with 1 tablespoon of the grated Parmesan. Split the 4 rolls, spread with softened butter and arrange cut-side up on the baking sheet with the tomatoes. Broil until the buns are toasted and the cheese is slightly melted, keeping a careful watch to prevent burning.
• Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce.

HOMEMADE GROUND CHICKEN-CHICKPEA BURGERS

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
• Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BEEF AND ZUCCHINI BURGERS

Steps:

• Make sauce: combine all ingredients in a small bowl.
• Heat oil in nonstick skillet; add onion, half the zucchini and cook 3-4 minutes, until tender.
• Cool.
• Toss beef with zucchini mixture, Worcestershire sauce, salt and pepper.
• Shape into four 1/2" thick patties.
• Heat grill pan.
• Grill patties 5-6 minutes per side until an instant-read thermometer inserted into side of burger registers 160 degrees (165 degrees for turkey).
• Place burgers, sauce, and remaining zucchini inside pita.

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.

PAN-FRIED CHICKEN BURGERS

Steps:

• Heat 2 tablespoons oil in a medium saute pan over medium heat. Add onion, bell pepper, jalapeno pepper, and garlic. Saute until onion is translucent and vegetables are soft, 5 to 7 minutes. Remove from heat and let cool, about 10 minutes.
• Add cooled vegetables to chicken and mix thoroughly. Add artichokes, olives, egg, bread crumbs, parsley, oregano, paprika, chili powder, red pepper flakes, cumin, celery salt, and sage. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
• Heat remaining olive oil in the same pan over medium-high heat. Cook patties until no longer pink in the centers, 2 to 3 minutes per side.

ZUCCHINI BURGERS (NO, NOT VEGETARIAN)

Steps:

• Mix first six ingredients together, add salt and pepper to taste, and form four patties.
• Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
• Serve with desired garnishes.

ZUCCHINI BURGERS

Steps:

• In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in chopped egg whites., Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed., Serve on buns with lettuce, tomato and onion.