Bobbys Lighter Chicken Creole Burgers With Bayou Mayo Recipe By Bobby Deen

CHICKEN CREOLE BURGERS WITH BAYOU MAYO RECIPE - (4.4/5)

Steps:

• 1. Heat the oil in a large skillet over medium-high heat. Add the onion, mushrooms, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are very tender, about 8 min. Remove from heat; transfer to a large bowl. Let cool 5 minutes. 2. Add the ground chicken and creole seasoning to the onion/mushroom mixture, stirring well to combine. Shape into 4 patties. 3. Spray a grill pan (or griddle) with nonstick spray and heat to medium heat. Add the patties and cook, turning occasionally, until cooked...about 6 - 7 minutes per side. 4. Meanwhile, prepare the Bayou Mayo by combining the mayo, chives, lemon juice, and creole seasoning. Serve the burgers in the buns topped with the Bayou Mayo. navywifecook.com

CHILAQUILES BURGERS

Steps:

• For the tomatillo salsa: Preheat the oven to 400 degrees F.
• Toss the tomatillos, garlic, jalapenos and onion with the oil in a medium bowl and season with salt and pepper. Spread on a baking sheet in an even layer and roast, turning a few times, until soft and lightly golden brown, about 25 minutes.
• Put the roasted vegetables in a blender, add the lime juice and process until smooth. Add the cilantro and pulse a few times until just incorporated.
• For the burgers: Shape the beef into four 1-inch-thick burgers. Use your thumb to press a good divot in the center of each. Season the burgers generously on both sides with salt and pepper. Add 2 teaspoons of the oil to a large cast-iron skillet and heat until smoking. Cook the burgers until golden brown on both sides and cooked to medium doneness, about 4 minutes per side. Just before the second side is done, top each burger with 2 slices of Monterey jack, add a splash of water to the skillet, cover immediately and cook 20 seconds to completely melt the cheese. Set aside.
• Heat remaining 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until it begins to sizzle. Crack the eggs into 4 small bowls or ramekins. Slip the eggs into the skillet, season with salt and pepper and cook until the whites are firm and completely cooked but the yolks are still soft and just set up, about 2 minutes.
• Put the burgers on the bottom buns. Top with a few spoonsful of the tomatillo salsa, an egg, a bit more salsa, some crumbled chips, some Cotija, a few jalapeno slices and the bun tops.

CHICKEN COBB BURGER

Steps:

• Heat the grill to medium.
• Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
• Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
• Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
• Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
• Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

CREOLE BURGERS WITH A BAYOU MAYO

Steps:

• Lightly spray a sauté pan with a non stick cooking spray. In the prepared pan, sauté the onion, garlic and bell pepper until tender. Set aside and allow to cool completely.
• In a large bowl, combine the chicken and cooled mixture. Add the egg, breadcrumbs and 2 teaspoons Creole seasoning. Mix all together well, and form into 8 patties. Salt and pepper each patty.
• Spray a large skillet with non stick cooking spray and cook burgers until done, about 5 minutes on each side.
• While burgers are cooking, prepare Bayou Mayo.
• Bayou Mayo
• In a small mixing bowl, combine mayonnaise, 1 teaspoon Creole seasoning, lemon juice and chives and stir.
• To assemble burgers, place patty on bun half, top with generous dollop of Bayou Mayo. Put top bun over chicken burger and serve!

THE BOBBY FLAY BURGER

Steps:

• Form meat into 4 patties. Season with salt and pepper. Cook in a sauté pan on high until medium rare, 2 to 3 minutes on each side.
• Spread mayo and mustard on each bun. Place a slice of cheese on the bottom of the bun. Top with the meat, a slice of ham, another slice of cheese, 2 sliced pickles and the top of the bun.
• Cook until cheese has melted on a heated sandwich press or in a large skillet over high heat with a heated heavy skillet placed on top.

BAYOU BURGERS WITH SPICY REMOULADE

Steps:

• In a large skillet, saute onion in oil until tender. Add andouille sausage; cook 1 minute longer. Transfer to a large bowl. Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper. Crumble turkey and turkey sausage over mixture and mix well. Shape into four patties., In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted., For remoulade, in a small bowl, combine the Miracle Whip, lemon juice, pepper sauce, relish and capers. Spread rolls with butter and sprinkle with remaining garlic powder. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. Serve burgers on rolls with remoulade.

CREOLE BURGER

Steps:

• Brown beef& onion, drain.
• Stir in mustard, ketchup, tomato paste& soup.
• Simmer until mixture thickens, about 15 minutes.
• Serve over rice or spaghetti.

BREAKFAST BURGER (BOBBY FLAY)

Steps:

• MaKe the Shoestring Fries: Heat oil to 375 degrees F. Slice the potatoes lengthwise into 1/8-inch slices. Then cut each slice into 1/8-inch long strips. Add the strips in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and season with salt.
• Make the Burgers: Divide the meat into four equal portions (6-ounces each). Form each portion into loosely into a 3/4 -inch burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burger until slightly charred on both sides and cooked to desired doneness. Add the American cheese, during the last minute of cooking. Remove the burgers to a plate and loosely tent.
• Reduce the heat of the pan/griddle to medium heat. Crack the eggs onto the cooking surface you used for the burgers and season the tops with salt and pepper. Let the eggs cook until the white just sets up, about 45 seconds. Gently flip the eggs over (trying not to break the yellow) and cook for 10 seconds. Place the eggs on top of the cheese on the burger. Place the burgers on a bun and top with the bacon and some of the shoestring fries. Drizzle fries with chipotle ketchup.