Chicken Pine Nut Mini Burgers Recipes

MINI CHICKEN BAGEL BURGERS

Steps:

• Heat grill to medium. Whizz the chickpeas in a food processor or mash until well broken up. Put into a bowl with the onion, garlic, mince and sweet potato. Mix well and season. Can be frozen for up to 1 month.
• Line a baking sheet with foil. Divide the mixture into 12 and shape into mini burgers. Put onto the baking sheet, brush with oil and grill for 10 mins, turning once. Can be chilled and reheated in the microwave on High for 2 mins.
• Split the bagels and toast under the grill, if you like. Spread the bases with mayonnaise, top with a chicken burger, some shredded lettuce, tomato, cucumber and the bagel tops.

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

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.

CHICKEN & PINE NUT MINI BURGERS

Steps:

• Place all of the above ingredients in a bowl and mix together very well. When I make these, I add 1-2 tablespoons of a vinaigrette style salad dressing to give it a little extra flavor. This is completely optional.
• In a skillet, heat 2 tablespoons of olive oil over medium high heat. Once the olive oil begins to shimmer, it is time to cook the chicken patties.
• Using a tablespoon or small cookie scoop (approx. 1 tbl in size), scoop rounds of the meat mixture into the skillet. Use a fork to slightly press them flat.
• Cook the patties until well browned on one side and cooked about half way through.
• Flip to the other side and repeat the previous step. Once the second side is browned and the patties are cooked completely through, patties are done.
• Remove the patties to a paper-towel lined plate to drain, if necessary.
• Eat and enjoy!

CAJUN CHICKEN & PINEAPPLE BURGER

Steps:

• Heat the grill to medium-high and line a baking tray with foil. Place the chicken between 2 sheets of cling film and bash to an even thickness using a rolling pin. Rub the Cajun spice mix, the oil and some seasoning all over the chicken, then put them on the baking tray. Grill for 10 mins, turning halfway through. Top each chicken breast with a pineapple ring and some grated cheese, then return to the grill and cook for a further 2-3 mins until the cheese is golden and bubbling, and the chicken is cooked through.
• Spread a little soured cream over the base of each bun, then add lettuce, a chicken breast, sliced red onion, and pop the top on.