Do you have you're own personal recipe[ meaning no links please] for chicken burgers.?!


Question: I have a lb of ground chicken, what ingredient would make them juicy & flavorful.


Answers: I have a lb of ground chicken, what ingredient would make them juicy & flavorful.

Dijon mustard and garlic make these grilled chicken burgers extra tasty.

* 1 pound ground chicken
* 1 tsp. prepared Dijon mustard
* 1/2 tsp. salt
* 1 garlic clove, minced
* 1/4 tsp. pepper

Preparation -
Mix together the ground chicken, mustard, salt, garlic and pepper. Form into four patties. Prepare the grill for use. Spray the grill rack with non-stick cooking spray. Place the patties on the grill over medium hot coals. Grill for about 5 to 6 minutes per side or until the chicken is fully cooked.

Here is a good one that reminds me of thanksgiving:

1 pound of ground chicken
1/2 cup of chopped onion and celery
1 tsp of orange zest
1/2 tsp dried of poultry seasoning or rosemary
1 tbs of softened butter
1/2 cup of bread crumbs
Salt and pepper to taste.

The trick to making moist chicken burgers is to sear them outside on really high heat and then let them finish cooking at a lower heat. It is really difficult to keep ground chicken from drying out. You could also try searing them to brown and then finishing them in a little bit of chicken stock. I don't like to do that because they are really too wet for burgers. It makes the bread soggy.

( You might try to find a butcher that will grind thigh meat, instead of the breast meat that is typically found in the grocery store.)

Chicken Breast Burgers:

Unthaw the chicken breast (if frozen). Place the chicken onto the cutting board and place plastic wrap over it. Take a mallet (for meat) and pound the meat until it's thinner. (IF you don't have a mallet, you can just take the chicken breast and cut it in half or in three so it will be thin.) Take salt, pepper, and garlic powder (or fresh grated garlic). Sprinkle over both sides of the chicken to your taste. Pour oil in the frying pan and put the chicken in. Fry and enjoy! I hope I made sense. Obviously, make it as a sandwich.

Chicken cordon bleu.

Dice up ham and swiss in the patties.

You might want to check out this free ebook with award winning recipes.

TEXAS RANCH CHICKEN BURGERS

1 1/2 lbs. lean ground chicken, uncooked
Seasoned salt and freshly ground black pepper to taste
4 lg. mushrooms, washed, dried, and diced
10 lg. pimento stuffed green olives, diced
1 (10 oz.) pkg. sharp Cheddar cheese, diced
1/2 lg. green pepper, diced
Sm. pat of butter

Combine chicken with salt and pepper to taste. Add remaining ingredients, except butter. Use 2 forks to mix together ingredients. Form into 5 patties. Heat butter in skillet. Cook patties, uncovered, over medium heat about 5 minutes or until crust forms. Turn over patties; 3 to 4 minutes or until done. Do not overcook or patties will get too dry. Serve at once alone or with sliced tomatoes and a wonderful green salad. Serves 5.

Thai Chicken Burgers

Ingredients-
1 cup mayonnaise
1/4 cup flaked coconut, finely chopped
1 tablespoon chopped fresh mint
2 pounds ground chicken
2 1/2 cups panko bread crumbs
1/2 cup Thai peanut sauce
2 tablespoons red curry paste
2 tablespoons minced green onion
2 tablespoons minced fresh parsley
2 teaspoons soy sauce
3 cloves garlic, minced
2 teaspoons lemon juice
2 teaspoons lime juice
1 tablespoon hot pepper sauce
8 hamburger buns, split and toasted

Preparation-
In a small bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate for at least 1 hour.
In a large bowl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. Be careful not to over-mix. Divide into 8 equal size balls. Flatten into patties about 1/2 inch thick.
Preheat the grill for medium-high heat.
Lightly oil the grill grate. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns with Coconut-Mint Mayonnaise.

YOU KNOW YOU CAN CHANGE THE TASTE OF JUST ABOUT EVERYTHING, BUT IF I WANT CHICKEN I WANT IT TO TASTE LIKE CHICKEN, NOT REUBEN'S HOT PICANE SAUCE,SAME WITH BEEF.EM I WAS ALWAYS UNDER THE IMPRESSION WHEN THEY USE THESE TASTE CHANGERS IT WAS BECAUSE IT WAS A BAD CUT OF MEAT,BELOW PAR.





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