Mesquite Chicken Burgers Recipes

MESQUITE SMOKED STUFFED BRISKET BURGER

Steps:

• Preheat an offset smoker for cooking at 250 degrees F and add some pieces of mesquite.
• Cook bacon in a skillet over medium heat. Reserve 12 slices to use for building burgers. Crumble remaining bacon for burger filling.
• Combine cheese, chiles and crumbled bacon in a bowl and mix thoroughly. Use your hands to press out and form eight to twelve 4-ounce patties from the beef, approximately 4 1/2 to 5 inches in diameter. Place patties on a work surface. Layer 3 ounces filling in the center of a patty, then layer a second patty on top of filling and first patty. Use your fingers to press the edges of the 2 patties together, being thorough in sealing the patties with no holes along the edges. Repeat with remaining patties and filling.
• Sprinkle each side of the patties with dry rub, salt and pepper. Place patties in smoker and cook 30 minutes, then flip and cook until an instant-read thermometer inserted in the center of a patty registers 130 degrees F for medium-rare, 15 to 30 minutes more. Let patties rest, uncovered, for 15 minutes.
• Meanwhile, cook onions with 2 tablespoons olive oil in a medium saute pan over low heat until onions are caramelized, soft and golden brown, 10 to 15 minutes.
• Put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in offset smoker for 1 hour.
• Melt butter in a large saute pan or comal over medium-high heat. Place burger buns cut-side down in pan and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan used for bread. Place smoked burger patties into pan and sear each side, 2 minutes per side. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.)
• Build burgers: Place patties on the buns and top with smoked tomatoes and caramelized onions.

MIDDLE EASTERN CHICKEN BURGERS

Steps:

• Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
• Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY

Steps:

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.

GROUND CHICKEN BURGERS

Steps:

• Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
• Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).

MESQUITE CHICKEN BURGERS

Steps:

• Combine chicken, sausage and mesquite salt. Shape into four patties; chill at least 20 minutes.
• In the meantime make the chutney, combine preserves, vinegar, mustard, ginger and garlic in a small saucepan. Heat to simmering and cook about 3 minutes. Remove from heat and add thyme, red pepper, onion and jalapeno pepper; set aside.
• Grill chicken burgers over medium coals until juices run clear, turning as needed. Lightly toast rolls on grill and spread with mustard. Serve chicken burgers with chutney.