Best 5 Chicken Paella Burgers With Spicy Pimento Mayo Recipes

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Indulge in a culinary journey to the vibrant streets of Spain with our tantalizing Chicken Paella Burgers. These delectable burgers, bursting with the flavors of the Mediterranean, are sure to transport your taste buds to the heart of a lively Spanish fiesta. Accompanied by a zesty Spicy Pimento Mayo, these burgers offer a harmonious blend of traditional Spanish paella ingredients, including succulent chicken, tender vegetables, and aromatic saffron.

For those seeking a vegetarian alternative, the article also presents a flavorful Veggie Paella Burger, packed with an array of colorful vegetables and brimming with the same vibrant paella flavors. And for those with gluten sensitivities, a delightful Gluten-Free Paella Burger option is available, allowing everyone to savor the paella experience.

In addition to the main burger recipes, the article provides a step-by-step guide to preparing the irresistibly creamy and tangy Spicy Pimento Mayo. This versatile mayonnaise adds a spicy kick and a touch of smokiness to the burgers, perfectly complementing the rich paella flavors.

Whether you're a seasoned paella enthusiast or a curious culinary explorer, this article offers a comprehensive guide to creating an authentic paella burger experience in the comfort of your own kitchen. Get ready to embark on a culinary adventure with our Chicken Paella Burgers and their delectable accompaniments.

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

PAELLA BURGERS AND SPANISH FRIES WITH PIMIENTO MAYONNAISE



Paella Burgers and Spanish Fries with Pimiento Mayonnaise image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 package, 16 to 18 ounces, extra crispy style frozen fries
1 1/2 pounds ground chicken breast
1 cup flat-leaf parsley, divided - 3 or 4 handfuls of leaves
7 cloves garlic, finely chopped, divided
4 teaspoons sweet paprika, divided
4 teaspoons hot sauce, divided
2 lemons zested, 1 cut into wedges after zesting
2 1/2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick), divided
Extra-virgin olive oil, for drizzling
1/2 pound chorizo, peeled from casing, cut into 4 (3-inch) pieces, butterfly each piece*
1 cup pimiento peppers, jarred or canned, drained well
1 cup mayonnaise
1/4 cup chopped onion
Salt
4 jumbo shrimp or prawns, 8 count per pound, peeled and deveined and butterflied*
3 tablespoons butter
4 Portuguese rolls (slightly sweet rectangular crusty rolls), split, any crusty bread or roll of choice may also be substituted here
2 cups chopped romaine lettuce

Steps:

  • Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer. Cook fries according to package directions.
  • Preheat a large griddle or nonstick skillet over medium-high to high heat.
  • Place chicken in a bowl. Separate out a handful of the parsley leaves and leave them whole. Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken. Add 3 cloves of the chopped garlic, a little less than half the total amount. Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon. Measure out a palm full then half again of the grill seasoning and add that to the chicken. Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula. Mix the chicken and form 4 patties. Wash up and add the patties to the grill. Cook 5 minutes on each side.
  • Place the chorizo above or alongside burgers. Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down. Cook sausage just 2 or 3 minutes on each side. It is already fully cooked, you're just crisping the edges and heating it through.
  • Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt. Turn the processor on and grind until the dressing is smooth and even.
  • Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO. Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.
  • Remove the patties and shrimp and add to the chorizo ¿ loosely tenting to keep warm. Drizzle rolls with extra-virgin olive oil and place cut side down on grill. Weight the rolls down and press to toast and char them on both sides.
  • Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter. Remove the fries from the oven and place in a large bowl. Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste.
  • Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with pimiento mayonnaise and set in place. Serve extra mayonnaise with fries for dipping.

SPICY AIOLI



Spicy Aioli image

Provided by Brian Boitano

Categories     condiment

Number Of Ingredients 0

Steps:

  • Whisk 1/2 cup mayonnaise, 1/4 cup sour cream, 2 teaspoons hot sauce and the juice of 1 lemon in a bowl. Serve with crab claws.

CHICKEN PAELLA



Chicken Paella image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

1/4 cup olive oil
1 tablespoon dark chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
1/4 cup diced celery
2 sprigs fresh marjoram
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons minced garlic
3/4 cup tomato puree
2 cups long-grain rice
4 cups chicken stock
1/2 cup fresh cilantro leaves, chopped
1 lemon
2 ripe Hass avocados, sliced, for garnish
1 cup chopped Castelvetrano olives, for garnish

Steps:

  • For the chicken: Preheat the oven to 325 degrees F.
  • Heat a large enameled cast-iron pot over medium-high heat, and add the oil. Mix the chili powder, cumin and coriander together in a bowl. Sprinkle the chicken liberally with salt and pepper and the spice mixture. Add the chicken to the pot, skin-side down, and sear until the skin is golden brown; flip, and sear for another 3 minutes. Remove the chicken thighs to a small baking sheet and transfer to the oven. Bake until the chicken reaches an internal temperature of 165 degrees F. Remove and let rest.
  • For the rice: Heat the olive oil over medium-high heat in the pot that was used for the chicken. Add the onions, peppers, celery, marjoram and thyme. Season with salt and pepper. Cook until the onions become translucent, then add the garlic; cook for another 3 minutes. Add tomato puree and cook for 2 minutes. Add the rice and saute for 2 minutes. Add the chicken stock, bring to a boil and then reduce to a low simmer. Place in the oven and cook for 20 minutes, or until rice is cooked.
  • Let the rice sit for at least 5 minutes, then fluff with a fork. Add the cilantro, and season to taste with salt, pepper and lemon juice. Garnish with avocado and olives.

CHICKEN PAELLA



Chicken Paella image

Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven't tried arborio rice? You'll love its creamy texture.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
1/2 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup julienned sweet red pepper
1 tablespoon olive oil, divided
1/2 cup uncooked arborio rice
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 cup plus 2 tablespoons chicken broth
3/4 cup frozen peas, thawed

Steps:

  • In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon. , In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.

Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 1242mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 36g protein.

CRISP CHICKEN BURGERS WITH LEMON MAYO



Crisp chicken burgers with lemon mayo image

Walk past the fried chicken shop knowing you can make this tasty, low-fat chicken burger at home

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 7

4 chicken breasts
3 slices white bread , toasted
1 egg
1 tsp Dijon mustard
zest 1 lemon , juice from ½
4 tbsp reduced-fat mayonnaise
4 ciabatta buns, warm or toasted

Steps:

  • Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they're about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.
  • Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.
  • Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.

Nutrition Facts : Calories 396 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.8 milligram of sodium

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
  • Cook the Chicken Paella First: You can make the chicken paella ahead of time and store it in the refrigerator for up to 3 days. This will save you time on the day you're making the burgers.
  • Use a Sturdy Bun: The chicken paella burgers are quite substantial, so you'll need a sturdy bun to hold them up. Look for a bun that is at least 4 inches in diameter and has a firm texture.
  • Toast the Buns: Toasting the buns will help them hold up better to the juicy chicken paella burgers. You can toast the buns in a toaster oven or on a grill.
  • Make the Spicy Pimento Mayo Ahead of Time: The spicy pimento mayo can also be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time on the day you're making the burgers.
  • Serve the Burgers with Your Favorite Toppings: These burgers are delicious on their own, but you can also serve them with your favorite toppings, such as lettuce, tomato, onion, and cheese.

Conclusion:

Chicken paella burgers with spicy pimento mayo are a delicious and unique way to enjoy chicken paella. They're easy to make and can be customized to your liking. Whether you serve them for a casual lunch or dinner, these burgers are sure to be a hit.

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