Ultimate Burger Recipe » Chicken

Chicken & Broccoli Burgers

admin — Fri, 10 Jul 2009 16:46:04 +0000

Ingredients
2 lbs lean ground chicken
10 ounces frozen chopped broccoli (thawed)
3/4 cup kraft crumbles 3-cheese gourmet cheddar blend cheese (Montery Jack, Colby & Cheddar mix)
2-3 tablespoons Montreal chicken seasoning
Directions
Mix ground chicken with chopped broccoli and cheese (I used an 8oz bag of the Kraft Crumbles). Add Montreal Seasoning and form into burgers. Bake them on a non-stick pan so no oil is needed and they still come out crispy. Use whatever condiment makes you happy, or just have them plain. Enjoy.

Cajun Chicken Avocado Burgers

admin — Fri, 10 Jul 2009 16:42:12 +0000

Ingredients
4 skinless chicken breasts
2 tablespoons olive oil
4 slices
smoked bacon
2 avocados
4 ciabatta rolls
4 slices cheese, choose your favourite
baby spinach leaves, 4 small handfuls
mayonnaise, to serve (optional)

Cajun Seasoning
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
Directions
Mix the Cajun seasoning ingredients together with a good freshly ground black pepper and a
sprinkling of salt. Set aside in a large dish. Gently flatten out the chicken (tap it
gently with a rolling pin between two pieces of cling film), then drizzle with half of the
oil and toss into the seasoning until completely coated. Heat the remaining oil in a large
frying pan. Cook the chicken for 5 minutes on each side, until firm. Push to one side of
the pan, then fry the bacon for a few minutes until cooked (of course you could always grill it!). While the chicken is cooking,start the avacado.
Halve, stone, peel and slice the avocados. Cut the ciabattas in half and toast the cut side of the buns. Cover the tops of the buns with cheese and grill until melted. Spread the bottom half of the bun with mayo (if using). Top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken then alternate between a slice of avocado and chicken (I just cut almost through the chicken and push a slice of avocado into it). Top with the bun with melted cheese, press down lightly and serve with your favorite fries and salad!

Pad Thai Chicken Burger

admin — Tue, 07 Jul 2009 02:08:49 +0000

Ingredients
Peanut sauce:
3/4 cup coconut milk
1 tablespoon tamarind
3 tablespoons sugar
2 tablespoons peanut butter
2 teaspoons fish sauce
1 tablespoon red curry paste
1 1/2 pounds ground chicken
1 tablespoon fish sauce
3 cloves garlic, chopped
2 shallots, diced
3 teaspoons tamarind
2 tablespoons chopped garlic chives
2 teaspoons salt
6 sesame seed buns
Chinese or napa cabbage
Bean Sprouts
Directions
Heat outdoor grill to medium-high or indoor grill to 325 degrees F.

Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.

Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.

Provencal Chicken Burgers with Pizzaladiere Topping

admin — Sat, 04 Jul 2009 16:34:09 +0000

Ingredients
2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
2 large onions, very thinly sliced
Salt and freshly ground black pepper
1/3 cup pitted chopped black olives, nicoise or kalamata,
1 tablespoon anchovy paste
2 pounds ground chicken
1 tablespoon dried herbes de Provence
1 teaspoon fennel seed
2 teaspoons lemon zest
2 cloves garlic, minced or finely chopped
4 slices Swiss cheese
4 crusty rolls, split and lightly toasted
4 red or green lettuce leaves
Potato chips, for serving
Directions
Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove.

While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.