Chicken Burgers With Zing Recipes

GROUND CHICKEN BURGERS

Ground Chicken Burgers image

Delicious alternative to beef, these flavorful burgers made with ground chicken will keep you grilling from spring to fall. Top with a spicy cheese or BBQ sauce.

Provided by Katy B

Categories Main Dish Recipes Burger Recipes Chicken

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup bread crumbs
¼ cup minced onion
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 ½ teaspoons coarse sea salt, or to taste
½ teaspoon ground paprika
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 pound ground chicken
1 large egg

Steps:

Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 268.2 calories, Carbohydrate 21.5 g, Cholesterol 114.5 mg, Fat 4.9 g, Fiber 1.6 g, Protein 32.6 g, SaturatedFat 1.5 g, Sodium 988 mg, Sugar 2.3 g

CHICKEN ZING

Chicken Zing image

Quick and easy 30 minute recipe with an oriental flair. From the recipe book included with my new electric StepSavor Skillet/Griddle.

Provided by GeeWhiz

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breasts, flattened slightly with mallet
1/4 cup lemon juice
3/4 cup teriyaki sauce
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon parsley flakes

Steps:

Preheat skillet to 325°F.
Combine lemon juice, teriyaki sauce, garlic and ginger in the skillet and cook about 3 minutes. Add the chicken, turning to coat with sauce on both sides.
Cover, and reduce heat to 250°F; cook, turning occasionally, for 20-25 minutes, or until chicken is tender.

Nutrition Facts : Calories 180.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 2147, Carbohydrate 10.3, Fiber 0.2, Sugar 7.4, Protein 30.6

VIETNAMESE "BANH MI" CHICKEN BURGER

Vietnamese

Provided by Edward Lee

Categories Sandwich Chicken Bake Low Fat Kid-Friendly Dinner Lunch Healthy Self Dairy Free Peanut Free Tree Nut Free Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

1 small cucumber, thinly sliced
1 medium carrot, peeled and sliced into ribbons
3 radishes, thinly sliced
1 cup white vinegar
2 1/2 teaspoon salt, divided
1 teaspoon sugar
6 ounces firm tofu
1 egg
1/4 cup scallions, chopped
1/2 teaspoon black pepper, divided
1 1/4 pounds ground chicken
1 tablespoon olive oil
2 teaspoons sesame oil
1/2 pound shiitake mushrooms
2 teaspoons soy sauce
1 1/2 teaspoon apple cider vinegar
1/4 teaspoon ground cumin
1/8 teaspoon brown sugar
1 cup bean sprouts
1 bunch cilantro, chopped
4 whole-wheat hamburger buns

Steps:

In a glass bowl, combine cucumber, carrot and radishes. In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, 1 hour. Heat oven to 400°F. In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 30 seconds. In a bowl, fold tofu mixture into chicken; form into 4 patties. Grease a 12" x 12" baking sheet with olive oil. Bake burgers until internal temperature reaches 165°F, 20 minutes. In a medium skillet, heat sesame oil. Sauté shiitakes, 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.