Grilled Ground Chicken Burgers Recipes

GRILLED CHICKEN BURGERS

Steps:

• In a large bowl, combine the first six ingredients. Crumble chicken over mixture and mix well. Shape into four patties. , Cook on an indoor grill until a thermometer reads 165°, 10-12 minutes. , In a small bowl, combine cranberry sauce and mayonnaise. Serve burgers on buns with cranberry spread and, if desired, lettuce.

GRILLED CHICKEN BURGERS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely.
• In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties.
• Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.

GROUND CHICKEN BURGERS

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).

GRILLED CHICKEN BURGERS

Steps:

• Mix seasonings together. Lightly coat chicken breast halves in oil and sprinkle seasonings all over both sides of the chicken.
• Prepare, clean and lightly oil grill grates. Turn grill to medium-high heat.
• Once hot, cook chicken for about 3-5 minutes on each side or until cooked through. Be careful not to overcook and remember that the chicken will continue to cook a little even after it's removed from the grill.
• Cover with tinfoil to rest while you prepare the burger toppings. Mash the avocado in a bowl and sprinkle with a little lemon juice, if desired, to keep it from browning.
• Assemble burgers. Enjoy!

EASY AND JUICY CHICKEN BURGERS

Steps:

• Wash hands thoroughly before and after handling uncooked chicken. Spray indoor grill with fat free cooking spray and let in run five minutes while you are prepping your burgers.
• Mince onions, celery, bell pepper, and garlic for about 20 seconds in food processor (DO NOT Puree). The mixture will seem a bit too moist and soggy, but that's OK. The moisture will keep your burger juicy, although you will lose some of it (along with excess fat) during cooking. Flatten ground chicken by hand on a cutting board, add seasoning, bread crumbs, Worcestershire sauce, liquid smoke, and vegetable mix. Blend chicken mixture by hand until consistent. Form a ball, then flatten it out again and form into four tight patties.
• Season one side of patties with Mrs. Dash. Place all patties seasoned side down on indoor grill, then season the other side. Close your grill and cook about 8 minutes until firm and light brown with dark grill marks.
• When burgers are done, place a slice of fat free cheese on top of patties (if desired) and continue on the grill until cheese melts. My wife put her burger together with fat free Mayo. I tried a swizzle of fat free ranch dressing. Both were terrific!

GRILLED CHICKEN BURGERS

Steps:

• Spray a large nonstick skillet with oil and heat over medium-high heat.
• Add the onion, red pepper and mushrooms and cover.
• Cook, stirring occasionally, until the vegetables soften, about 3 minutes.
• Add the carrot and garlic and stir, uncovered, for 1 minute.
• Add the tomatoes and cook just until heated through, about 2 minutes.
• Transfer to a large bowl and cool completely.
• Add the breadcrumbs, cheese, egg, salt and pepper and mix well.
• Add the ground chicken and mix just until combined.
• Cover and refrigerate for at least 1 hour or up to 4 hours.
• Meanwhile, build a charcoal fire in an outdoor grill and let the coals burn down until medium-hot (you should be able to hold your hand just above the cooking grid for 3 seconds).
• Or, preheat a gas grill on High, then turn to medium.
• Shape the chicken mixture into six 4-inch-wide patties.
• Lightly oil the grill.
• Grill the burgers, turning once, just until they feel firm when pressed in the centers (the meat should bounce back), about 12 minutes.
• Serve hot, on the buns.

GRILLED CHICKEN RANCH BURGERS

Steps:

• In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up., Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.