Hot Spicy Chicken Burgers Recipes

SPICY CHICKEN BURGER RECIPE BY TASTY

Steps:

• Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
• In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
• Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
• Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
• Enjoy!

SPICY CHICKEN BURGERS

Steps:

• Combine the burger patty ingredients in a large bowl and mix well.
• Form 4 burger patties and place in the refrigerator to chill for 20 minutes.
• Cook the burger patties in a large, non-stick frying pan until golden brown on both sides and cooked through.
• Assemble the burgers by slathering the burger buns generously with mayonnaise and topping with lettuce, cheese and PEPPADEW® Sweet Piquanté Peppers Hot Whole.
• Serve immediately.

HOT & SPICY CHICKEN BURGERS

Steps:

• Sauce: In a small bowl, combine sauce ingredients.
• Set aside.
• Burgers: In a large bowl, mix chicken and oats.
• Add half the sauce and mix thoroughly (using your hands, if necessary).
• Form into 4 large patties.
• Barbecue on greased grill or broil in oven for 5-7 minutes per side.
• Use remaining sauce to baste burgers while cooking.

SPICY CHICKEN BURGERS

Steps:

• Heat oven to 400°F. In a bowl, whisk together yogurt, vinegar and sugar. Dice half the onion; add diced onion, avocado and cucumber to yogurt mixture; toss to coat. In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped. Add chicken, soy sauce and cayenne. Pulse until chicken is chopped and ingredients are combined, about 12 times. Form mixture into 4 patties. Heat oil in a large oven-safe skillet over high heat. Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side. Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes. Place lettuce, if desired, and patties on bottom halves of muffins; top each with 1/2 cup avocado mixture and remaining muffin half.

FANTASTIC CHICKEN BURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish.
• Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side.
• About 2 minutes before burgers are done, place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt.
• Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.