Honey Mustard Chicken Burger Recipes

CRISPY PANKO CHICKEN BURGER WITH HONEY MUSTARD DRESSING

Steps:

• Cut the chicken: Remove the chicken tenders from the chicken breast. And then slice the remaining chicken breast in two, lengthwise. This will give two thinner chicken pieces along with one chicken tender. You can also pound the chicken thinner with something heavy.
• Make the marinade: Whisk the egg. Mix all the marinade ingredients together in a large bowl and add your prepared chicken breasts to it. Marinate for about 1 hour, covered in the fridge.
• Prepare the bread crumbs: To make the panko bread crumbs, we mix all the dry ingredients together in a large dish.
• Make the orange honey mustard: Mix all ingredients together, taste and season accordingly.
• Prepare your add-ons: Cut your preferred vegetables (for example spinach, tomato, avocado, onion and pickled jalapeños) and make the garlic mayo. Mix mayonnaise with garlic powder, season with salt and pepper to taste. Toast burger buns when chicken is almost done.
• Heat the oil: Pour 3 cups of oil into a large pan, make sure it will not be more than 1/3 full. The oil is hot enough when a drop of water into the oil sizzles. This will be at a temperature around 350-375 F (175-190C). The temperature will drop once the chicken is in.
• Bread the chicken: When the chicken has marinated for 1 hour, let the excess marinade drip off the chicken before placing it in the panko bread crumb mixture. Cover it nicely with the dry mixture, preferably using tongs.
• Fry the chicken: Add breaded chicken to the hot oil. Because the temperature is supposed to drop, I do suggest filling the pan, although not overcrowding it. If you cook one piece at a time, the oil will be too hot, burning the panko bread crumbs. Depending a little on the size of your chicken and the temperature of the oil, the chicken will be done at 5-8 minutes. If the oil doesn't cover the chicken entirely, flip them over once mid-frying. Remove from heat when they're golden brown. Sprinkle with some salt and drain on a paper towel.
• Assemble the burger: Slice your warm bun, spread garlic mayo on the bottom and orange honey mustard on the top. Get some greens and tomatoes on the bottom, add the chicken burger, onion, pickled jalapeños and avocado. Put the burger top on and you are officially ready to dig in.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

HONEY MUSTARD CHICKEN BURGER

Steps:

• To make the burgers, whiz the chicken in a food processor until it resembles mince, then empty into a large bowl and mix in the mustard, 1tbsp of the honey, the breadcrumbs, egg, lemon zest and plenty of seasoning.
• Divide mixture equally into four and shape each portion into a flattened patty. Arrange on a plate, then cover and chill for 30min, if you have time.
• Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large pan over medium-high hob heat and brown burgers for 5min, turning occasionally. Transfer to a baking sheet, brush the tops of the burgers with the remaining honey and cook in oven for a further 10-12min or until cooked through.
• Meanwhile, in a small bowl, mix together the mayonnaise, crème fraîche, lemon juice, mustard and some seasoning. Set aside. Halve and toast the baps.
• Serve the burgers in the toasted baps, topped with lettuce and tomato slices, if you like, with a dollop of mustard sauce.

CRISPY CHICKEN BURGER WITH HONEY MUSTARD COLESLAW

Steps:

• Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
• Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it's hot enough). You'll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
• Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the chicken is coated.
• Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it's no longer pink in the middle, it's cooked.
• Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
• Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
• Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
• Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
• Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

BURGERS WITH HONEY DIJON SAUCE

Steps:

• Gather the ingredients.
• Combine the sauce ingredients in a small bowl.
• Cover and place in the refrigerator until ready to serve.
• Preheat the grill to medium-high heat or a cast iron pan or grill pan over medium-high heat. Form the ground beef into 4 or 5 equal-sized burger patties.
• Season each with salt and black pepper.
• Place the patties on the grill or pan and cook, flipping once, until they reach your desired doneness . For medium-rare, cook about 7 minutes total, for medium cook about 8 minutes total, and cook for 9 to 10 minutes for medium-well or well-done, or until internal temperature reaches 165 F.
• Place on the hamburger buns. Top with tomato and onion slices, and a generous helping of honey-Dijon sauce.

CREAMY HONEY MUSTARD CHICKEN

Steps:

• Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
• Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
• Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
• Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
• Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.

HOMEMADE HONEY MUSTARD

Steps:

• Soak and refrigerate mustard seeds and peppercorns: In a small plastic container or glass bowl, soak the yellow and brown mustard seeds and black peppercorns in the water. Cover and set in the refrigerator for 12-24 hours. The mustard seeds and peppercorns will slightly soften and break down easier while blending.
• Strain the mustard seeds and peppercorns: Using a sieve, strain the mustard seeds and peppercorns, and discard the water. The liquid will be too bitter to use.
• Blend the mustard seeds: Place the strained mustard seeds and peppercorns in a blender. Add apple cider vinegar, brown sugar, honey, garlic powder, onion powder, and salt. Blend at a low setting for 15 seconds, then slowly increase to a high setting and blend for 10 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened significantly. Blend at a low setting for 15 seconds, slowly increasing to a high setting and blend for 15 to 20 seconds. The consistency will begin to resemble that of a thick mayonnaise. If you prefer a smoother texture, blend for another 15 to 20 seconds at a medium to high setting.
• Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours before using. The mustard has some bitterness after blending, and still needs time for the bitterness to lessen. Once it's ready the mustard can be stored in the refrigerator for up to 6 months.

HONEY MUSTARD CHICKEN BURGER RECIPE

Steps:

• Mix all the ingredients for marination. Let it marinate for 30 mins.
• Heat a pan, add in the chicken and saute on high heat till the chicken is cooked and sauce is reduced. Filling done.
• Take a burger bun, slit it open, spoon some chicken over this, top with coleslaw and cover with top buns.
• Serve.

LOOKING FOR A QUICK WEEK NIGHT DINNER! TRY THIS DELICIOUS AND EASY TO MAKE HONEY BALSAMIC MUSTARD GLAZED CHICKEN RECIPE. INGREDIENTS2 SPLIT CHICKEN BREASTS4 CHICKEN THIGHS6 SPRIGS OF FRESH ROSEMARY2 T

Steps:

• Season the chicken on all sides with salt and pepper. Add a small amount of olive oil to a very large sauté pan on high heat and add in the chicken to caramelize (about 3 to 4 minutes). Once the chicken is brown, flip them over add a sprig of rosemary on top of each piece of chicken and finish cooking in the oven on 350° for 12 to 14 minutes or until it is cooked through (no pink). In a medium bowl, add in the mustards, vinegar and honey and whisk until combined. Finish by slowly whisking in the 2 tablespoons of olive oil. Season with salt and pepper. Once the chicken is done cooking, brush thm with the honey balsamic mustard and serve. For the full post, visit Chef Billy Parisi.

HONEY MUSTARD CHICKEN & SWEET POTATO SHEET PAN DINNER

Steps:

• Preheat oven to 400°F.
• Prepare the honey mustard dressing by whisking all the ingredients together in a small bowl. You can skip this and use a bottle of honey mustard dressing if you prefer.
• Place chicken breasts between two layers of Saran wrap and tendering by hitting with a rolling pin or tenderizer until they are even and 1/2 inch thick.
• Add 1/2 cup honey mustard to a gallon resealable bag with the chicken breasts. Place in the refrigerator to marinate.
• Peel and chop the sweet potatoes into 1/2 inch thick pieces. Chop onion into 1 inch pieces. Add veggies to a sheet pan and drizzle with olive oil. Toss with the garlic powder, salt and pepper.
• Bake at 400°F for 20 minutes.
• Remove the chicken breasts from the honey mustard and discard any marinade. Nestle the chicken into the sweet potatoes. Don't place on top of the vegetables.
• Bake an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F.
• Remove from the oven and serve with additional honey mustard for dipping.