Herb Chicken Burgers Recipes

CHICKEN BURGERS

Steps:

• Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
• Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
• Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

HERB BURGERS

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

MINI-CHICKEN BURGERS WITH HERBS

Steps:

• Place bread crumbs in a small, shallow dish.
• Mix chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper.
• Form into 16 patties, each flattened and 2 inches in diameter. Press into bread crumbs to coat each side.
• In large skillet, heat 1 tablespoon oil over medium heat. Add as many patties as will fit in a single layer and cook, turning once, until each side is brown and patties firm up, about 10 minutes.
• Repeat with remaining patties, adding more oil if necessary.
• Serve hot.

CHICKEN BURGERS WITH GARLIC-ROSEMARY MAYONNAISE

Steps:

• For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
• For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
• Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
• To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

LEMON HERB CHICKEN BURGERS WITH THOUSAND ISLAND DRESSING

Steps:

• First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
• To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
• For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
• In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
• When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.

LEMON & HERB CHICKEN CLUB BURGER

Steps:

• First, make the marinade. Crush the garlic with the thyme and a pinch of salt using a pestle and mortar. Add the lemon juice, olive oil and plenty of cracked black pepper and mash together to combine. Lay the chicken breasts out on a board and flatten slightly using a rolling pin until they are an even thickness. Transfer to a container with the marinade, then seal, shake and chill until needed, or for up to 1 hr. Light the barbecue and wait until the coals are ashen, or heat a gas barbecue to medium. Mix the sauce ingredients together in a small bowl and keep chilled.
• Cook the bacon on the barbecue for 3-4 min until crisp. Remove to a plate and set aside. Toast the cut side of the buns where you grilled the bacon to soak up the fat, then remove and set aside. Barbecue the marinated chicken breasts for 4-5 mins on each side until lightly charred. Top each with a slice of cheese, if using, and cook for a few minutes more until the cheese has melted and the chicken is cooked through (a probe thermometer should read at least 65C).
• Spread the base of each bun with the sauce, then top with the avocado slices, tomatoes, chicken, bacon and lettuce. Sandwich with the bun tops, press down lightly and serve.

CHICKEN BURGERS

Steps:

• In a large skillet, saute onion in 1 tablespoon oil until tender. Place in a large bowl. Add chicken, crumbs, Parmesan, eggs, herbs and seasonings; mix well. Stir in enough milk to be able to shape mixture into patties. Shape into eight patties. In the same skillet, cook patties in remaining oil for 5 minutes or until browned on each side and heated through. Serve on rolls with lettuce and tomatoes.

JUMBO CHICKEN, SPINACH, AND HERB BURGERS

Steps:

• Preheat a large nonstick skillet over med-high heat.
• Arrange the defrosted chopped spinach in the center of a kitchen towel; wrap the towel around the spinach and squeeze out the excess liquid.
• Put the spinach in a bowl and combine with chicken, shallots, 2 tablespoons dijon mustard, basil, parsley, salt, and pepper.
• Divide meat into 4 equal portions; make 4 large patties, ¾ to 1-inch thick.
• Drizzle patties with oil and place them in the hot skillet.
• Cook 6-7 minutes on each side until chicken is cooked through.
• Preheat a second medium-size skillet over med-high heat with 2 tablespoons olive oil.
• Add in the sliced mushrooms and garlic; cook, stirring occasionally, for 4-5 minutes, or until the mushrooms are nice and brown.
• Season with salt and pepper; add in the wine and cook until the pan is almost dry, about 2 minutes.
• Top the burgers with the mushroom topping and the swiss cheese (fold each slice of cheese in half to fit the burger, if needed).
• Cover loosely with foil; turn off the pan and let the cheese melt about 2 minutes.
• Slather the tops of the buns with mustard; place the burgers on the bun bottoms and top with lettuce and tomato.
• Put the bun tops in place; serve.

HERBED CHICKEN BURGERS

Steps:

• Grind stuffing in processor until fine crumbs form. Transfer 1/2 cup crumbs to large bowl. Mix in chicken, celery, onion, egg yolk, salt and pepper. Form mixture into two 3/4-inch-thick patties. Place remaining crumbs in shallow bowl. Dip patties into crumbs, coating completely. Mix chili sauce and cranberry sauce in small bowl to blend.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill chicken burgers until golden brown outside and cooked through and white inside, about 7 minutes per side. Spread half of chili-cranberry sauce over bottom half of each bun. Top with burgers and bun tops.