Juicy Chicken Burger Recipes

NATASHA'S CHICKEN BURGERS

Steps:

• Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties.
• Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat.
• Heat olive oil in a large skillet over medium-high heat.
• Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.

CHICKEN BURGER RECIPE

Steps:

• Mix Garlic Mayo ingredients in a small bowl, set aside for 20+ minutes.
• Mix Seasoning in a flat bowl / dish.
• If required, pound chicken to about 1 cm / 2/5" thick. If wanting to be exact, trim to shape of rolls BUT ensure it is about 15% larger (it shrinks) (Note 2).
• Heat 1 tbsp oil in a skillet over high heat (if doing on BBQ, drizzle flat plate).
• Add onion and cook, turning regularly, for 5 minutes until golden. Season with salt and pepper, toss, then remove.
• While cooking the onions, preheat oven to 160C/320F. Split rolls, then lightly toast / warm the rolls (if using BBQ, just toast the cut side until crispy). Leave in turned off oven with door ajar while you cook chicken.
• Heat 1 tbsp oil into the same skillet, still on high heat.
• Dredge chicken in Seasoning, shake off excess, then place in skillet. Repeat.
• Cook for 2 ½ minutes until golden, then flip.
• Top with cheese then leave for 1 1/2 minutes. When the underside is golden, if the cheese is not yet melted, place lid on for 15 seconds (or tray or foil).
• Remove chicken from skillet onto plate. Cover loosely with foil while you start assembling the burgers.

JUICY STOVETOP CHICKEN BURGERS RECIPE

Steps:

• Heat 1½ tablespoons of oil in a large skillet over medium heat.
• In a small bowl, whisk together Worcestershire Sauce, milk and 1½ teaspoons of canola oil.
• Place the chicken in a medium bowl and fold in the Worcestershire/milk/oil mixture. Don't overwork the mixture or the burgers will be tough.
• The chicken mixture will be sticky, so it's best to spray your hands with cooking spray and carefully (the oil is to place the chicken in the hot skillet.) Gently form each portion into a patty about 4 inches in diameter and ½-inch thick, and liberally salt and pepper the top of the patties.
• Cook the chicken until golden brown on the bottom side.
• Flip the burgers over and season the second side with salt and pepper. Cook until the internal temperature reads 160°F, turn off the heat and top each patty with a slice of cheese. Cover the skillet until the cheese has melted, and transfer the patties to a paper towel-lined plate.
• Cover with foil and set aside for a few minutes. (The burgers will continue cooking and will reach 165°F.)
• Serve on toasted buns with your favorite burger toppings and condiments.
• Burger Sauce (see recipespecially great on these chicken burgers.
• Enjoy!
• Whisk all ingredients together in a medium bowl.
• Keep refrigerated in an airtight glass container up to 2 months.
• 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!

CHICKEN MARSALA BURGER

Steps:

• Melt the butter in a large skillet until bubbling then add in the sliced the mushrooms.
• Cook for 10 minutes until browned, stirring often.
• Add in the marsala wine to deglaze the pan, stir, and then add the oyster sauce and pepper.
• Remove from the heat and set aside.
• Put all of the ingredients (except the buns and lettuce) for the chicken burgers into a large bowl.
• Mix together with your hands and then form into 6 oz. patties. It helps if you spray your hands with cooking spray before you make the patties so the chicken doesn't stick.
• Heat your grill to medium-high heat.
• Spray your grill with cooking spray and then add the chicken burgers.
• Grill for four minutes per side and then add two slices of cheese to each burger and close the lid to melt the cheese for one minute.
• Place some lettuce or parsley on the bottom of each bun.
• Put a chicken burger on top and then cover with a big scoop of the mushrooms.

HERB CHICKEN BURGERS

Steps:

• Make the lemon mayo: In a small bowl, combine the mayonnaise, lemon zest, lemon juice, salt, and chives. Wrap the bowl in plastic wrap and set aside until you are ready to assemble your burgers.
• Preheat the grill and add oil: Preheat the grill for direct heat grilling, by turning gas burners to medium-high or spreading charcoal coals so there is direct heat under the grilling grates. The temperature should be 450-500˚F. To make sure the burgers do not stick, dip a clean kitchen towel or some paper towels in oil and use tongs to quickly rub down grill grates. Alternatively, you can spray the grates with spray oil, but be careful of flare-ups.
• Grill the buns: Grill the plain buns for 20 seconds and remove from the grill.
• How to store and reheat leftovers: Leftover chicken burgers keep well in the fridge for 3-4 days. They reheat really well in the microwave on high for 1 minute.

CHICKEN BURGERS

Steps:

• Combine chicken, bread crumbs, milk, chopped green onions, Worcestershire sauce and salt and pepper and form into patties.
• barbecue or fry for approximately 5 minutes per side or until meat thermometer registers 165°F (74°C).
• Serve on a whole wheat bun or in a pita shell garnished with sliced tomato, cucumber, green onion, lettuce and mayonnaise.