Chicken Bacon Burgers With Cherry Chive Mayonnaise Recipes

CHICKEN CHERRY BAGUETTE BURGERS - SEMI-HOMEMAKER RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Bake bread according to package directions, then cool. Cut loaf horizontally.
• Combine ground chicken, cherries, cherry peppers, rosemary, and salt and pepper in large bowl. Stir well to combine. Shape into 4 patties. Mist a large nonstick fry pan with cooking spray. Place over medium heat until hot. Cook burgers for about 5 minutes per side, or until cooked through.
• Stir preserves into mayonnaise in small bowl. Spread on cut sides of bread. Cut the loaf into 4 equal sections. Top the bottom bun with burger then tomato slices and 2 pieces lettuce. Place top bun on lettuce.

CHICKEN BURGERS WITH GARLIC-ROSEMARY MAYONNAISE

Steps:

• For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
• For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
• Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
• To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

CHICKEN AND BACON BURGERS

Steps:

• Dice the chicken.
• Slice the bacon.
• Place both in a large bowl.
• Mix in the salt, pepper and sage ( 3 Large Pinches).
• Pat together 6 burger shapes from the mixture in the palms of your hands.
• Place all on a large plate and put in the fridge for an hour.
• Fry the burgers on a high for about 2-3 minutes to seal in a dash of olive oil. (Until brown).
• Turn the heat to a medium and fry for another 10 -15 minutes (turning them regularly).
• Place in the burger buns.
• (Best served with some ketchup or Mayo in, and some spicy potato wedges!).

CHICKEN BURGERS WITH CHIVE SAUCE

Steps:

• Cut chicken into 1-inch cubes.
• Put cubes in a food processor or an electric blender and blend thoroughly. Scrape chicken into a mixing bowl and add 1/2 cup bread crumbs, 1/4 cup chicken broth, cream, cumin, onion, salt and pepper. Use fingers to blend well.
• Spoon remaining cup of bread crumbs onto a flat surface. Divide chicken mixture into four portions; shape each into a ball and roll ball in bread crumbs. Flatten each ball into a round patty about 3/4 inch thick.
• Heat oil in a nonstick skillet. Add patties and cook over medium-low heat about 5 minutes or until nicely browned on one side. Turn patties and cook about 5 minutes. Transfer to a warm platter.
• Heat 2 tablespoons butter in small saucepan and add remaining broth. Bring to boil, stirring with wire whisk, and cook until reduced by half. Gradually add remaining 2 tablespoons butter, stirring with whisk.
• Stir in chives and pour sauce over the burgers

CHICKEN BACON CHEESEBURGER DELUXE

Steps:

• Combine chicken, eggs, onion, bread crumbs, Parmesan cheese, salt, baking soda, pepper and oregano in large bowl; mix well.
• Shape chicken mixture into 4 patties.
• Heat butter on grill until butter melts; add patties.
• Cook until patties are no longer pink in center, 4 to 5 minutes on each side.
• Place 1 slice cheese on top of each patty.
• Cook until it melts a little.
• Spread each bun with mayonnaise on one half, and mustard on another; arrange 1 lettuce leaf on bottom half of each bun.
• Put bread slices on grill for a few seconds.
• Top with chicken patty, bacon, tomato slices, a dollop of ketchup and top half of bun.
• Serve hot.

MICHIGAN CHICKEN CHERRY BURGER RECIPE - (5/5)

Steps:

• 1. Mix together eggs and yogurt. 2. Add egg mixture to ground chicken and mix evenly. 3. Mix all dried ingredients together and fold into chicken mixture. 4. Portion Michigan Chicken Cherry mixture into 8oz. patties about 1" thick. 5. Lightly coat burgers with non-stick vegetable spray. sauté' burgers in pan until golden brown on both sides. 6. Place browned burgers on parchment lined sheet tray and glaze top of each burger with 1-2 tablespoons of Cherry Vinaigrette. 7. Bake at 350* degrees for 10-15 minutes. Serve on toasted buns or on a bed of fresh greens.

HOT CHICKEN, BACON & GARLIC MAYO

Steps:

• Pre-heat oven to 200c.
• In a small bowl, mix the garlic pepper and mayonnaise.
• Slather the tops of the chicken fillets with the garlic pepper mayo.
• Wrap two pieces of bacon around each chicken breast.
• Bake for 20 minutes.

SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY

Steps:

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.