Grilled Mexican Chicken Burgers Recipes

GRILLED MEXICAN CHICKEN BURGERS

Steps:

• Heat gas or charcoal grill. In large bowl, mix chicken and taco seasoning mix. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until thermometer inserted in center of patties reads 165°F. Top each patty with cheese slice for last 2 minutes of cooking.
• Place patties on bottoms of buns; top with guacamole, salsa and tops of buns.

GRILLED CHICKEN BURGERS WITH PASILLA AIOLI

Steps:

• Preheat a heavy grill pan. Sprinkle the chicken generously with salt and pepper.
• In a heavy saute pan, heat the vegetable oil over medium heat. Add the onions and garlic and cook until translucent, about 4 minutes. Remove from the heat.
• In a mixing bowl, beat the egg. Add the breadcrumbs, oregano and thyme. Add the chicken to the bowl and top with the cooked onions and garlic. Mix well until all of the ingredients are evenly incorporated. Use a 1/2-cup scoop to measure out the patties and form 6 even ovals.
• Grill the patties until fully cooked, about 5 minutes per side. Serve on a warmed bun smeared with some Pasilla Aioli. Top each burger with a slice of cheese, a lettuce leaf, tomato slice and some Poblano Rings.
• Put the pasilla chile and garlic in a food processor and process until the garlic is minced. Add the mayo and process for about 2 minutes. Season the aioli with salt and pepper.
• Preheat the broiler or a grill pan over high heat. Broil or grill the poblanos until the skins are charred. Transfer to a covered bowl until cool enough to handle, 10 minutes. Remove the skins and seeds, and then slice into 1/4-inch-wide rings.
• Heat the oil in a large heavy saucepan or a deep fryer until a deep-fry thermometer inserted in the oil reaches 350 degrees F.
• Meanwhile, arrange 3 mixing bowls in an assembly line. Mix together the flour and 1 teaspoon salt in the first. In the second, place the eggs and beat them. Fill the third with the breadcrumbs and ground guajillo and mix together.
• Carefully drench the poblano rings in the flour, making sure not to break them. Shake off any excess flour and then soak in the egg wash. Then cover with the panko mixture. Fry until crisp and golden in color, about 2 minutes. Transfer to a paper towel to remove excess oil, and then season heavily with salt.

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.

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.

MEXICAN CHICKEN BURGER

Steps:

• Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
• Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
• Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.

MEXICAN GRILLED CHICKEN

Steps:

• In a small bowl, combine the mayonnaise, lime juice and taco seasoning until blended. , Grill, uncovered, over medium heat. Sear one side; turn and baste with marinade. Grill, uncovered, for 6 minutes on each side or until juices run clear, basting occasionally with marinade.

GROUND CHICKEN TACO BURGERS

Steps:

• Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Mix the ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties.
• Cook the chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeno peppers and salsa. Cover with remaining half of bun.

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.