Chicken Oriental Burgers With Grilled Shiitake Recipes

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CHEDDAR JALAPENO CHICKEN BURGERS WITH GUACAMOLE



Cheddar Jalapeno Chicken Burgers with Guacamole image

My husband and I are down for anything with guacamole, so it's no wonder that we love these smoking-hot burgers! They're perfect for a quick weeknight meal or a backyard barbecue! -Gaby Dalkin, Los Angeles, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 burgers.

Number Of Ingredients 13

1/2 cup finely chopped onion
1/3 cup finely shredded cheddar cheese
1/4 cup minced fresh cilantro
2 garlic cloves, minced
2 teaspoons finely chopped jalapeno pepper
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1-1/2 pounds ground chicken
4 hamburger buns, split
1/2 cup guacamole
Optional toppings: sliced red onion, lettuce leaves, salsa and sour cream

Steps:

  • In a large bowl, combine the first nine ingredients. Add chicken; mix lightly but thoroughly. Shape into four 3/4-in. thick patties. , Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat 7-8 minutes on each side or until a thermometer reads 165°. Serve on buns with guacamole and additional toppings as desired.

Nutrition Facts :

SHIITAKE-CHICKEN SLIDERS



Shiitake-Chicken Sliders image

My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. -Julie Hession, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 18 sliders.

Number Of Ingredients 23

1/3 cup rice vinegar
4-1/2 teaspoons sugar
1-1/4 cups thinly sliced cucumber
BURGERS:
1/2 pound sliced fresh shiitake mushrooms
1 tablespoon canola oil
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/3 cup green onions
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 pounds ground chicken
SPICY PEANUT SAUCE:
1 cup water
1/2 cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
18 dinner rolls, split and toasted

Steps:

  • In a small bowl, combine the vinegar and sugar. Add cucumber and toss to coat; set aside., In a large skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute longer. Remove from the heat., In a large bowl, combine the soy sauce, sesame oil, onions, salt, pepper flakes and mushrooms. Crumble chicken over mixture and mix well. Shape into 18 patties., Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 165° and juices run clear, 3-4 minutes on each side., For sauce, in a small saucepan, combine the water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and chili sauce until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes., Serve burgers on rolls with sauce and sliced cucumber.

Nutrition Facts : Calories 246 calories, Fat 11g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 504mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW



Chinese Chicken Burgers with Rainbow Sesame Slaw image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 22

2/3 cup julienned jicama
2/3 cup julienned bell peppers (red, orange, yellow or any combination)
2/3 cup snow peas, strings removed and julienned
1 1/2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
1 tablespoon soy sauce
1 tablespoon sugar
3/4 cup mayo
Zest and juice of 1 lime
2 tablespoons Sriracha
2 pounds ground chicken
1/3 cup scallions, sliced on the bias
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced lemongrass
6 cloves garlic, minced
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
6 good-quality hamburger buns with sesame seeds
Sweet potato fries or sweet potato chips, for serving, optional

Steps:

  • For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
  • For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
  • For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
  • To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.

ASIAN BURGER



Asian Burger image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 pounds ground beef
1 teaspoon curry powder
1 teaspoon sugar
2 1/2 tablespoons chopped cilantro
4 teaspoons scallions, cut into 1/8-inch rings
1 cup chopped garlic
2 Thai bird chiles, minced
1 teaspoon cumin powder
Salt
Pepper
2 bunches scallions, cut into 3-inch long pieces
8 shiitake mushroom caps
1/4 cup teriyaki sauce
4 sesame hamburger buns

Steps:

  • Place the beef in a bowl, add with curry powder, sugar, cilantro, scallions, garlic, chiles, cumin, salt, and pepper, and mix well. Form into 4 (8-ounce) patties. Place patties on grill and grill to desired doneness. Place scallion pieces and shiitake caps on the grill and brush with the teriyaki sauce and grill until well charred.
  • Serve burgers on sesame buns topped with grilled scallion and shiitakes and more teriyaki sauce, if desired.

DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS



Double-Stack Mushroom and Chicken Cheeseburgers image

These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.

Provided by Joe Sevier

Categories     Mushroom     Chicken     Onion     Pepper     Mayonnaise     Mustard     Pickles     Lettuce     Lunch     Dinner     Grill/Barbecue     Backyard BBQ     Summer     Picnic     Peanut Free     Wheat/Gluten-Free     Soy Free     Tree Nut Free

Number Of Ingredients 11

1 lb. crimini mushrooms, halved if large
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
1 lb. ground chicken or turkey, preferably dark meat
Vegetable oil (for grill and drizzling)
1 small onion, trimmed, sliced crosswise into 4 rounds
Freshly ground black pepper
8 thin slices Muenster
4 potato buns
4 Tbsp. mayonnaise
4 Tbsp. curry mustard (such as Brooklyn Delhi) or other mustard
Bread-and-butter pickles and shredded iceberg lettuce (for serving)

Steps:

  • Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
  • Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
  • Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
  • Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
  • Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.

ASIAN CHICKEN BURGERS



Asian Chicken Burgers image

Nice flavors. I normally do not have to use an egg and breadcrumbs for these burgers. If your ground chicken is very dry or crumbly add an egg and a 1/4 cup of breadcrumbs. Nice served on a bun with lettuce, stir-fried beansprouts, teaspoon of soy sauce and sesame seeds. As a topping we use sour cream.

Provided by PetsRus

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 -2 tablespoon peanut oil
1 onion, finely chopped
1 teaspoon fresh grated ginger
2 garlic cloves, crushed
1 deseeded red chili peppers (optional) or 1 green chili pepper, finely chopped (optional)
4 ounces shiitake mushrooms, stems removed and finely chopped
1 lb ground chicken or 1 lb ground turkey
1 -2 tablespoon soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 teaspoon sugar
oil (for frying)

Steps:

  • Heat the oil and fry the onion, ginger, garlic and chili for a 2-3 minutes, add the mushrooms for the last minute.
  • Set aside to cool.
  • Mix the ground chicken with all the other ingredients and the cooled onion mixture, shape into 4 or 6 burgers.
  • Fry them in some oil on a medium fire for several minutes on each side until done and browned.
  • Serve as suggested in the recipe-intro or use your own ideas.

Nutrition Facts : Calories 236.8, Fat 12.9, SaturatedFat 3.2, Cholesterol 97.6, Sodium 388.1, Carbohydrate 8.6, Fiber 1.4, Sugar 4.1, Protein 21.5

CHICKEN ORIENTAL BURGERS WITH GRILLED SHIITAKE



Chicken Oriental Burgers With Grilled Shiitake image

Make and share this Chicken Oriental Burgers With Grilled Shiitake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

1/2 cup asian black bean sauce
1/4 cup white zinfandel wine
2 tablespoons stone ground mustard
2 teaspoons tamari
1 teaspoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
2 tablespoons sesame seeds
2 lbs ground chicken
2 tablespoons hoisin sauce
1 tablespoon chopped cilantro
1 tablespoon finely chopped green onion
1 teaspoon ginger juice
1 teaspoon tamari
1 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon sesame oil
1/4 teaspoon hot chili oil
1/4 teaspoon fresh ground black pepper
6 shiitake mushrooms, stems discarded
1 tablespoon sesame oil
6 onion rolls, split
melted butter

Steps:

  • To make the basting sauce: combine all the basting sauce ingredients in a small fire-proof saucepan; mix well and set aside.
  • Preprare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
  • To make the patties: toast the sesame seeds in a dry pan on the grill; let cool and then combine with the chicken, hoisin sauce, cilantro, green onion, ginger juice, tamari, cornstarch, garlic powder, sesame oil, chile oil, and pepper in a large mixing bowl.
  • Handle the meat as little as possible to prevent compacting it; but mix ingredients well.
  • Divide meat mixture into 6 equal portions and form portions into patties to fit the rolls.
  • When the grill is ready, brush the grill rack with vegetable oil.
  • Place the patties on the rack, cover, and cook about 4 minutes on each side (or until the juices run clear), basting frequently with the sauce.
  • Brush the mushrooms with the sesame oil and grill alongside the patties, turning frequently and brushing with the sauce, about 10 minutes or until tender.
  • During the last few minutes of cooking, brush the cut side of the rolls with melted butter and place, cut side down, on the outer edges of the rack to toast lightly.
  • Place the saucepan on the grill and bring the remaining basting sauce to a boil.
  • To assemble: cut each mushroom into 4 wedges.
  • Brush the basting sauce on the cut sides of the rolls.
  • On each roll bottom, place a patty and 4 mushroom wedges.
  • Add the roll tops and serve.

Nutrition Facts : Calories 479.7, Fat 19.2, SaturatedFat 4.4, Cholesterol 130.2, Sodium 3342.3, Carbohydrate 38.9, Fiber 3.1, Sugar 4, Protein 38.8

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