Best 20 Chicken Burger Recipes

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Craving a homemade chicken burger that's bursting with flavor and juicy tenderness? Look no further! Our curated collection of chicken burger recipes offers a diverse range of culinary delights that cater to every taste and preference. From classic comfort food to innovative flavor combinations, these recipes promise a tantalizing experience that will satisfy your burger cravings like never before.

Embark on a culinary journey with our classic chicken burger recipe, where succulent chicken breasts are seasoned to perfection and grilled to golden-brown perfection. Sandwiched between soft, fluffy buns and complemented with crisp lettuce, juicy tomatoes, and your favorite toppings, this classic burger delivers a timeless taste that never goes out of style.

For those seeking a healthier alternative, our grilled chicken burger with avocado and arugula offers a refreshing twist. Grilled chicken breasts, lightly seasoned and cooked to perfection, are paired with creamy avocado slices, peppery arugula, and a tangy lemon-herb dressing. Served on whole-wheat buns, this burger is a delightful balance of flavors and textures that will leave you feeling satisfied and energized.

If you're in the mood for something bold and spicy, our buffalo chicken burger with blue cheese dressing is sure to hit the spot. Crispy chicken patties, coated in a fiery buffalo sauce and topped with creamy blue cheese dressing, are nestled between toasted buns and served with a side of crunchy celery sticks. This burger is a symphony of spicy, tangy, and creamy flavors that will ignite your taste buds and leave you craving more.

For those who appreciate the richness of Southern cuisine, our fried chicken burger with coleslaw and honey mustard is an absolute must-try. Juicy chicken breasts are coated in a crispy, golden-brown batter and fried until perfectly tender. Served on soft buns with a generous helping of creamy coleslaw and a drizzle of tangy honey mustard, this burger is a celebration of Southern comfort food at its finest.

But wait, there's more! Our collection also includes a tantalizing chicken parmesan burger that combines the classic flavors of chicken parmesan with the convenience of a burger. Breaded chicken breasts are topped with melted mozzarella cheese, rich tomato sauce, and a sprinkling of Parmesan cheese, creating a symphony of Italian flavors that will transport you to the heart of Italy.

So, whether you prefer classic comfort food or crave something more adventurous, our diverse selection of chicken burger recipes has something for everyone. Get ready to tantalize your taste buds and embark on a culinary journey that will leave you craving these mouthwatering burgers time and time again!

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHICKEN AND CHEESE BURGER PATTIES (GROUND CHICKEN OR TURKEY



Easy Chicken and Cheese Burger Patties (Ground Chicken or Turkey image

These are very easy chicken & cheese burger patties. You can use either ground chicken or turkey meat. These grill up great outdoors on the BBQ or inside on the indoor grill. My husband and I love serving these on a bun coated with BBQ sauce & a handful of "French's" fried onions and we top them with a slice of american cheese too - they are perfect that way. PS: These are super to freeze, I make a fresh batch of either chicken or turkey & always freeze about 6 or so patties. I wrap them individually in Saran Wrap, then put all 6 either in a tupperware container or a large freezer zip-loc bag as in photo.

Provided by BlondieItaliana

Categories     Chicken

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb ground chicken (fresh ground chicken or turkey meat)
1 cup sharp cheddar cheese, finely shredded
1/3 small onion, chopped (microwave with a dash of olive oil)
1 egg, beaten
3 tablespoons mayonnaise
1/2 cup dry Italian seasoned breadcrumbs

Steps:

  • Take the 1/3 of small onion chopped & put in microwave safe bowl with a dash of olive oil & microwave for 1 minute.
  • Combine onion with all remaining ingredients in large bowl then shape into 6 patties.
  • Grill on BBQ or pan fry with 1 tablespoon vegetable oil (if you panfry, coat burger patties individually in additionaly 1/2 cup breadcrumbs then fry they are extra crispy & tasty :-) ) You could also bake these in oven.

BLUE CHEESE STUFFED BUFFALO CHICKEN BURGER



Blue Cheese Stuffed Buffalo Chicken Burger image

Provided by Food Network

Time 30m

Number Of Ingredients 8

1 and 1/2 pounds lean, ground chicken
3 large green onions, white and light green part only, roughly chopped
1 fat clove garlic, minced or pressed
2 teaspoons vegetable oil
Prepared Ranch dressing
Salt
Bottled Buffalo sauce (whichever brand you prefer)
1/2 cup crumbled blue cheese

Steps:

  • 1) Mix the ground chicken with green onions and garlic. Cover with foil and refrigerate for at least 1 hour, but up to 24 hours.
  • 2) When you are ready to eat: Preheat the oven to 400 degrees F. Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place one heaping tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then line a baking tray with foil and bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving.
  • Serve on soft hamburger buns with shredded lettuce and Ranch dressing. Makes 4 burgers

GROUND CHICKEN RANCH BURGER



Ground Chicken Ranch Burger image

I don't remember where I got this recipe but I make the patties ahead and freeze them. They can be cooked frozen on the grill. Serve on crusty rolls with your favorite condiments. Can also use ground turkey but not even close to as tasty as the chicken. No other seasoning is needed other than the ranch dressing mix.

Provided by Lyndasrecipes

Categories     Lunch/Snacks

Time 18m

Yield 4 Patties, 4 serving(s)

Number Of Ingredients 4

1 lb lean ground chicken
1 (1 ounce) package ranch dressing mix, dry (Hidden Valley)
1/2 cup fresh breadcrumb
1/2 cup mushroom, chopped fine

Steps:

  • Mix all ingredients together. Mixture will be wet.
  • Be sure to spray or oil grill and do not turn chicken patties until well browned.
  • Form into patties and grill or pan fry.
  • I usually cook about 3-4 minutes on each side, a little longer may be needed if frozen. Juice will run clear when done.

SPICY CHICKEN BURGER RECIPE BY TASTY



Spicy Chicken Burger Recipe by Tasty image

Here's what you need: sour cream, Frank's Red Hot® Sauce, lime, lime, kosher salt, ground chicken, red bell pepper, Frank's RedHot® Sauce, garlic powder, onion powder, kosher salt, canola oil, pepper jack cheese, brioche burger buns, butter lettuce leaf, avocado, pickled chily

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup sour cream
2 tablespoons Frank's Red Hot® Sauce
1 lime, juiced
1 lime, zested
1 teaspoon kosher salt
1 ½ lb ground chicken
¼ cup red bell pepper, minced
2 tablespoons Frank's RedHot® Sauce
1 teaspoon garlic powder
1 teaspoon onion powder
3 teaspoons kosher salt
2 tablespoons canola oil
4 slices pepper jack cheese
4 brioche burger buns, toasted
butter lettuce leaf
1 avocado, thinly sliced
pickled chily

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!

Nutrition Facts : Calories 758 calories, Carbohydrate 52 grams, Fat 43 grams, Fiber 5 grams, Protein 41 grams, Sugar 9 grams

CHICKEN AND VEGETABLE BURGER PATTIES



Chicken and Vegetable Burger Patties image

This was a recipe I came up with when I started trying to lose weight with Sure Slim. It uses Cruskit crispbreads or crackers and follows the "rules" of the diet. Cruskits are those revolting puffed crispbreads that you buy thinking that you are being good but then don't eat. I found that they make an excellent binder for burgers.

Provided by RonaNZ

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

400 g ground chicken
8 crackers
1 onion
3 garlic cloves
2 stalks celery
2 large mushrooms
1 zucchini
1 bunch coriander
1 tablespoon soy sauce
2 tablespoons olive oil
salt
pepper

Steps:

  • Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
  • Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
  • Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
  • Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
  • Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
  • Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
  • These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.

BURGER KING CHICKEN FRIES



Burger King Chicken Fries image

Burger King's Whopper has always been my favorite. Now I have 2 favorites! Here is a great recipe, very close to Burger Kings Chicken Fries! I found this "copykat" on the net and after trying it, I'm very happy with it. Easy to make and you can throw it together fast with a crisp salad, and for the times that you have a little extra time, some corn on the cob will work nicely. You can use a little cayenne into the flour to spice it up.

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast
1/2 cup zatarain's dry mix for coating meats
1/2 cup flour
1 egg
1 tablespoon water
oil (for frying)
various dipping sauces such as barbecue sauce, honey mustard or ranch dressing

Steps:

  • Butterfly the chicken breasts. Then cut them down the middle to separate the breast halves.
  • Next cut into the shape of chicken fries
  • with meat scissors or a knife.
  • Put flour and Fish Fri into separate resealable plastic bags.
  • Lightly beat the egg with one tablespoon water. Shake four chicken fries at a time in the flour, shake off the excess, dip in egg wash.
  • Shake off the excess, then shake in Fish Fry. Place the chicken fries on a plate to reserve for frying.
  • Heat one inch of oil in a skillet to medium hot. Fry chicken fries in batches so they do not touch, turning, until they are golden brown.
  • Drain chicken fries on paper towels and serve with dipping sauce of your choice.

ASIAN CHICKEN BURGER, SPICY LEMONGRASS MAYO AND PICKLED SLAW



Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw image

Make and share this Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw recipe from Food.com.

Provided by Food.com

Categories     Spicy

Time 55m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup mayonnaise
1 -2 tablespoon chili sauce, such as Sriracha
1 tablespoon bruised and finely minced lemongrass
1 lime (zest and juice)
kosher salt & freshly ground black pepper
1 1/2 lbs ground chicken, half dark and half white meat
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
4 garlic cloves, minced
4 scallions, green and white parts minced
kosher salt & freshly ground black pepper
4 hamburger buns with sesame seeds, halved and buttered
1/4 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 garlic cloves, minced
kosher salt and black pepper
2 tablespoons thinly sliced pickled ginger
3 cups napa cabbage, finely shredded
1/4 red bell pepper, thinly sliced

Steps:

  • For the spicy lemongrass mayo:.
  • Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
  • For the Asian chicken burger:.
  • Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
  • Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
  • For the slaw:.
  • Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
  • For assembling:.
  • Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.

Nutrition Facts : Calories 507.3, Fat 26.4, SaturatedFat 5.9, Cholesterol 146.5, Sodium 754.7, Carbohydrate 32.9, Fiber 3.2, Sugar 7.2, Protein 36

CHICKEN PARMESAN BURGER



Chicken Parmesan Burger image

This recipe tastes just like a chicken Parm! I was trying to find something that was healthy and tasty and this is it!

Provided by Jackie Applegate

Categories     Main Dish Recipes     Burger Recipes     Chicken

Time 32m

Yield 4

Number Of Ingredients 15

1 pound ground chicken
1 egg
½ cup Italian-seasoned bread crumbs
½ cup grated Parmesan cheese
3 tablespoons tomato paste, divided
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
salt and ground black pepper to taste
1 tablespoon olive oil
1 onion, chopped
1 cup crushed tomatoes
1 cup chicken stock
4 slices provolone cheese
4 whole wheat hamburger buns, split

Steps:

  • Combine chicken, egg, bread crumbs, Parmesan cheese, 1 tablespoon tomato paste, Italian seasoning, garlic powder, and onion powder in a large bowl. Season with salt and pepper. Form mixture into 4 patties. Press gently to flatten.
  • Heat 1 tablespoon olive oil in a large skillet. Cook patties until browned, about 4 minutes per side. Transfer to a large plate.
  • Cook and stir onion in the drippings left in the skillet until translucent, 3 to 4 minutes. Stir in remaining 2 tablespoons tomato paste, crushed tomatoes, and chicken stock. Cook until thickened and reduced by half, about 5 minutes.
  • Return patties to the skillet; cover with tomato sauce. Place 1 slice of provolone cheese over each patty. Cover skillet and cook until cheese melts slightly, about 1 minute.
  • Place patties on buns; spoon tomato sauce on top.

Nutrition Facts : Calories 566.5 calories, Carbohydrate 44.9 g, Cholesterol 145.4 mg, Fat 22.5 g, Fiber 5.6 g, Protein 47 g, SaturatedFat 9.3 g, Sodium 1398 mg, Sugar 8.4 g

BUFFALO CHICKEN BURGER



Buffalo Chicken Burger image

Provided by Marge Perry

Categories     Sandwich     Microwave     Chicken     Low Cal     Backyard BBQ     Dinner     Lunch     Blue Cheese     Hot Pepper     Spring     Summer     Grill     Grill/Barbecue     Healthy     Self     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 13

1/2 cup sliced carrots
1 pound ground white-meat chicken
2 egg whites, lightly beaten
1 celery stalk, roughly chopped
1/2 cup panko breadcrumbs
1/4 cup blue cheese, plus more for garnish (optional)
1 teaspoon cornstarch
1/4 cup hot sauce (such as Tabasco Buffalo Style)
Vegetable oil cooking spray
4 large kaiser rolls, split
Iceberg lettuce (optional)
Carrot and celery sticks (optional)
Light blue cheese dressing (optional)

Steps:

  • In a microwave-safe bowl, combine carrot slices with 2 tablespoons water; microwave on high, stirring every minute, until very tender, about 3 minutes. Drain and let cool; mash carrots. Add chicken, egg whites, celery, breadcrumbs and cheese; mix to combine. Form chicken mixture into four 3/4-inch-thick patties. In a second bowl, stir cornstarch into hot sauce until dissolved; set aside. Coat a grill rack or grill pan with cooking spray. Grill patties over medium-high heat for 6 minutes; flip and grill 4 minutes more. Brush patties with hot sauce mixture; grill until internal temperature reaches 165°F, about 2 minutes. Place 1 burger on bottom of each roll. Garnish with cheese and lettuce, if desired. Top with other half of roll. Serve with carrot and celery sticks and blue cheese dressing for dipping, if desired.

CHEF JOHN'S CHICKEN SATAY BURGER



Chef John's Chicken Satay Burger image

I love chicken satay, that spicy meat on a stick, marinated and grilled and served with a peanut sauce. I tried to get that same effect with a chicken burger.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 21

2 tablespoons peanut butter
1 teaspoon lime juice
1 teaspoon Asian chile pepper sauce (such as sambal oelek), or to taste
½ cup carrots cut into thin matchsticks
½ cup cucumber cut into thin matchsticks
2 tablespoons jalapeno peppers cut into thin matchsticks
1 tablespoon seasoned rice vinegar
2 teaspoons fish sauce
3 cloves garlic, minced
1 ½ tablespoons coconut milk
½ teaspoon ground cumin
¼ teaspoon ground turmeric
1 teaspoon Asian chile pepper sauce (such as sambal oelek)
1 tablespoon dry bread crumbs
2 teaspoons soy sauce
1 pound ground chicken
2 tablespoons chopped fresh basil
salt
1 pinch cayenne pepper, or to taste
¼ cup cilantro leaves
4 hamburger buns

Steps:

  • Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
  • Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
  • Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
  • Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
  • Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties.
  • Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 28.2 g, Cholesterol 65.8 mg, Fat 8.9 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 2.8 g, Sodium 676.1 mg, Sugar 4.9 g

CHICKEN VEGGIE BURGER



Chicken Veggie Burger image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound ground lean chicken
1/2 cup finely grated zucchini
1/2 cup finely grated carrot
4 chopped scallions, white and green parts
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoon ground coriander
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
4 whole wheat burger buns
Sliced tomato, cucumber, lettuce, red onion and some plain yogurt

Steps:

  • Mix all the burger ingredients together except the olive oil. Form into 4 1/2-inch thick burgers. Brush burgers lightly with the oil and season with salt and pepper. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve on a toasted bun with the accompaniments.

CHICKEN PARMESAN BURGER



Chicken Parmesan Burger image

This recipe was presented by Debi on The Chew today and looked fantastic so I am posting it here for safe keeping. Prep time includes refrigeration time.

Provided by Kerena

Categories     < 60 Mins

Time 50m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 12

1 lb ground chicken
1 tablespoon olive oil, plus more to fry
2 tablespoons tomato sauce
2 teaspoons dried basil
1 tablespoon onion, Minced
kosher salt
fresh ground black pepper
red pepper flakes
1 cup panko breadcrumbs
1/2 cup parmesan cheese, Grated
mozzarella cheese, shredded
4 rolls

Steps:

  • Mix chicken, olive oil, tomato sauce, basil, onion, kosher salt, black pepper and red pepper flakes together.
  • Form the chicken mixture into balls; the texture is gloppy.
  • Flatten into burger patties.
  • Dip patties into a mixture of Panko breadcrumbs and Parmesan cheese.
  • Place burgers on waxed paper and allow them to set in the refrigerator for about 30 minutes.
  • Pour a liberal amount of olive oil in a nonstick fry pan.
  • Pan fry burgers until done and crispy; drain on a paper towel.
  • Top burgers with some additional tomato sauce and shredded mozzarella cheese.
  • Broil until cheese melts.
  • Serve on a crispy round roll.

CHICKEN COBB BURGER



Chicken Cobb Burger image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 19

8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce

Steps:

  • Heat the grill to medium.
  • Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
  • Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
  • Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
  • Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
  • Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

PAD THAI CHICKEN BURGER



Pad Thai Chicken Burger image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • 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.

BONDI-TYPE CHICKEN BURGER



Bondi-Type Chicken Burger image

In my search for Australian/New Zealand recipes for ZWT, I came across this recipe for the Bondi Chicken Burger. This is a copy cat recipe of the burger made famous at Oporto, an Australian and New Zealand restaurant of Portuguese influenced foods. Time does not include marinating.

Provided by Scarlett516

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 15

2 -3 boneless skinless chicken breasts
2 dried habanero peppers, chopped and seeds removed
2 lemons, juice of
2 teaspoons crushed ginger
6 tablespoons vegetable oil
2 teaspoons paprika
4 garlic cloves, crushed
1/2 teaspoon sugar
1 teaspoon dried chili pepper flakes
6 slices provolone cheese
romaine lettuce
mayonnaise
hamburger bun
1 cup flour
1 teaspoon sea salt

Steps:

  • Pound chicken breasts to desired thickness, cut in half if desired for size.
  • Combine the habanero, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chili flakes in a metal mixing bowl. Stir quickly to help combine the lemon juice and vegetable oil.
  • Pour half the sauce into a separate bowl and set aside.
  • Marinate the chicken breasts in one bowl of sauce in the refrigerator for 1 hour. Be sure the bowl is covered.
  • Mix the flour and salt in a bowl. Take out the chicken breasts, allowing any excess to drip before dredging the chicken breasts in the flour mixture.
  • Heat a medium non-stick pan with some vegetable oil or canola oil. Pan-fry each side until done.
  • Spread mayonnaise on the hamburger buns. Place lettuce on the bottom part of the bun, place chicken on the lettuce, top with Provolone cheese and spoon some of the reserved chili sauce.

CHICKEN BURGER WITH ROASTED POBLANO AND ONION



Chicken Burger with Roasted Poblano and Onion image

This summer, cook up a spicier, zestier twist on the burger -- it's sure to become a new favorite. Poblano adds gentle heat to the topping for these burgers; if you like, serve them with watermelon and cucumber, plus lime wedges dipped in a mix of ancho chile powder and salt.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 50m

Number Of Ingredients 8

1 poblano chile
4 teaspoons vegetable oil
1 large white onion, halved and thinly sliced lengthwise
Coarse salt and ground pepper
1 1/4 pounds ground chicken breast
4 slices sharp yellow cheddar
2 teaspoons butter, room temperature
4 whole-wheat burger buns, split

Steps:

  • Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.
  • In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.
  • Form ground chicken into four 4-inch-wide patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.
  • Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion-and-chile mixture.

Nutrition Facts : Calories 456 g, Fat 21 g, Fiber 4 g, Protein 40 g

PORTUGUESE CHICKEN BURGER



Portuguese Chicken Burger image

A chicken burger flavored with chilie's, ginger and topped with provolone cheese. This is a popular dish, and originated at Bondi Beach, Australia. I'm posting this for the Zaar Tour #5.

Provided by BakinBaby

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

3 chicken breasts
2 jalapeno peppers (seeded & chopped)
2 lemons (juice)
2 teaspoons ginger (minced)
6 tablespoons olive oil
2 teaspoons paprika
4 garlic cloves (minced)
1/2 teaspoon sugar
1 teaspoon red pepper flakes
4 hamburger buns
1 cup flour
1 teaspoon salt

Steps:

  • Thinly filet the chicken breasts.
  • In a metal mixing bowl, combine chilies,lemon juice ginger,oil,paprika,garlicsugar and chili flakes, stir quickly.
  • Spoon half of the sauce into a separate bowl and set aside for later.
  • Add the chicken breasts to the remaining chili sauce, refrigerate for 1 hours.
  • Lightly dredge breasts in flour/salt mixture one by one.
  • Pan fry chicken for several minutes on each side.
  • Dress buns with mayonnaie, lettuce,chicken, provolone cheese and spoon some of the remaining chili sauce on top.

GOURMET CHICKEN BURGER (AUSTRALIA)



Gourmet Chicken Burger (Australia) image

Make and share this Gourmet Chicken Burger (Australia) recipe from Food.com.

Provided by Pneuma

Categories     Lunch/Snacks

Time 45m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 13

375 g chicken, minced
75 g chopped bacon
1/2 onion, very finely chopped
1 tablespoon vegemite
1/2 cup breadcrumbs
2 tablespoons flour
1 tablespoon oil
4 hamburger buns
1/2 cup Miracle Whip
1 ripe avocado, peeled and sliced
2 tomatoes, sliced
1/2 Spanish onion, sliced
French fries, to serve

Steps:

  • COMBINE mince, bacon, onion, Vegemite and bread crumbs, in a bowl and mix well. Shape into 4 burgers, and then toss in flour until coated.
  • PREHEAT and lightly grease a BBQ grill with the oil and cook burgers for 10-12 minutes each side or until browned and thoroughly cooked.
  • TOAST the buns under a hot grill until golden. Spread each side with Miracle Whip, then top with the burger, avocado, tomato and onion, top with the lid and serve immediately with French fries.

FRIED CHICKEN BREAST "BURGER"



Fried Chicken Breast

I created this recipe as an alternative to a regular burger. This recipe has all the steps included, but the main thing is making the fried chicken breast "burger". The toppings are all optional according to your tastes. This really is an easy recipe... I just broke it down into steps with photos to show all of you. *** You...

Provided by Colleen Sowa

Categories     Sandwiches

Time 30m

Number Of Ingredients 16

CHICKEN
4-6 large chicken breasts, boneless and skinless
COATINGS
2 c corn flake crumbs
1 c flour
1 1/2 tsp each: sea salt, black pepper, cayenne pepper, garlic powder
3 large eggs
1/4 c water
OIL FOR FRYING
1/3 c vegetable oil
BREAD
1 large loaf of bread (any kind you like, i used an old world french bread, pre sliced)
SANDWICH FILLINGS
2 large tomatoes (sliced)
1 bag(s) romaine lettuce leaves (or any lettuce)
1 jar(s) mayonnaise (or other topping like ranch dressing, bbq sauce, sour cream)

Steps:

  • 1. Butterfly cut each chicken breast, or pound it gently but firmly with the side of a saucer as in this photo. You will be making the meat thinner and larger.
  • 2. Put corn flake crumbs, flour and spices together in bowl. Mixing well.
  • 3. Beat the eggs and water together in a separate bowl.
  • 4. Coat the chicken with the corn flake mixture.
  • 5. Dip coated chicken into the egg mixture.
  • 6. Coat with the corn flake mixture again. Then put in Skillet with vegetable oil to fry.
  • 7. Fry the chicken about 7 minutes on each side, until chicken is browned, cooked and juices are clear.
  • 8. Place two slices of desired bread on a plate. Spread each slice with mayonnaise (or other desired topping).
  • 9. Put lettuce on one slice of bread and a chicken breast on the other slice of bread.
  • 10. Put sliced tomato on top of one side.
  • 11. Put both sides of sandwich together.
  • 12. Cut sandwich in half on the diagonal (I am so fussy about this!)
  • 13. Serve! *** If you are having guests, let them help by assembling their own sandwiches with toppings of choice!

MICHIGAN CHICKEN CHERRY BURGER RECIPE - (5/5)



Michigan Chicken Cherry Burger Recipe - (5/5) image

Provided by á-46658

Number Of Ingredients 13

2 1/2 lbs. Chicken breast, ground
1/4 cup plain low-fat yogurt
2 eggs, beaten
1/2 cup Cherries, Sun Dried
2 Tablespoons parsley, dry flakes
3/4 cup bread crumbs
1/4 cup Pepitas (small pumpkin seeds)
1 Tablespoon garlic, granulated
1 Tablespoon salt, kosher
1 teaspoon black peppercorns, ground
Non-stick cooking spray
1 cup mixed spring greens
4 Whole grain hamburger buns, split and toasted

Steps:

  • 1. Mix together eggs and yogurt. 2. Add egg mixture to ground chicken and mix evenly. 3. Mix all dried ingredients together and fold into chicken mixture. 4. Portion Michigan Chicken Cherry mixture into 8oz. patties about 1" thick. 5. Lightly coat burgers with non-stick vegetable spray. sauté' burgers in pan until golden brown on both sides. 6. Place browned burgers on parchment lined sheet tray and glaze top of each burger with 1-2 tablespoons of Cherry Vinaigrette. 7. Bake at 350* degrees for 10-15 minutes. Serve on toasted buns or on a bed of fresh greens.

Tips:

  • For the best results, use a high-quality ground chicken. Look for chicken that is fresh and free of any additives or preservatives.
  • Season the chicken burgers generously with salt and pepper. This will help to bring out their flavor.
  • Don't overcook the chicken burgers. They should be cooked through, but still juicy. Overcooked chicken burgers will be dry and tough.
  • Serve the chicken burgers on a toasted bun with your favorite toppings. Some popular toppings include lettuce, tomato, onion, cheese, and bacon.
  • If you're making the chicken burgers ahead of time, cook them all the way through and then let them cool completely. Store the cooked chicken burgers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Chicken burgers are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for a quick and easy weeknight meal, or for a fun and festive party. With so many different ways to make them, there's sure to be a chicken burger recipe that everyone will love. So next time you're looking for a new and exciting meal, give chicken burgers a try!

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