Cajun Chicken Burgers Recipes

FULLY LOADED CAJUN CHICKEN BURGERS

Steps:

• Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
• While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
• To assemble the burgers, spread the buns with mayonnaise if you want, 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 chicken and avocado. Top with the bun, press down lightly and serve.

CAJUN BURGERS

Steps:

• Combine all seasoning blend ingredients in a small bowl or resealable plastic bag; mix well. , In a bowl, combine the first eight burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness. , Serve on buns; top with sauteed onions if desired. Store remaining seasoning blend in an airtight container.

CAJUN CHICKEN BURGER

Steps:

• Pound the chicken breasts so they are an even thickness.
• Mix the spices and salt and pepper together and roll the chicken in it so each piece is evenly coated.
• With a paper towel, oil the grill of the BBQ and place the chicken on it. Cook for 4 minutes each side, making sure the chicken gets to 75 Celsius (165 Fahrenheit)
• Meanwhile, put all of the coleslaw ingredients in to a bowl and mix well.
• Put the burgers into the ciabatta rolls and top with the coleslaw.

FULLY-LOADED CAJUN CHICKEN BURGERS

Steps:

• Mix the Cajun seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt. Set aside in a large dish.
• Gently flatten out the chicken (bash 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. Sizzle 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, 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 favourite fries and salad!