Chicken Burgers With Spiced Rub Recipe 445 Recipes

SPICY CHICKEN BURGER RECIPE BY TASTY

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!

SPICY CHICKEN BURGERS

Steps:

• Combine the burger patty ingredients in a large bowl and mix well.
• Form 4 burger patties and place in the refrigerator to chill for 20 minutes.
• Cook the burger patties in a large, non-stick frying pan until golden brown on both sides and cooked through.
• Assemble the burgers by slathering the burger buns generously with mayonnaise and topping with lettuce, cheese and PEPPADEW® Sweet Piquanté Peppers Hot Whole.
• Serve immediately.

MASALA CHICKEN BURGERS

Steps:

• Preheat the oven or grill to 375 degrees. Line a large baking tray with parchment paper and spray olive over it. Keep aside.
• In a medium mixing bowl add all the ingredients for burger patties and mix well.
• Flatten the mix in the bowl and then make 2 cross slits in the middle to divide the mix into 4 quarters.
• Use a spoon or spatula shape each quarter into a round ball and drop it on the lined tray, 3 to 4 inches apart from each other Shape into a round circle with a spoon and then gently press the meat into a flat 3 to 4-inch patty. Press the middle of the patty with your thumb or back of a spoon, this will allow the patty surface to cook flat and not puff up.
• Lightly spray over the burgers and cook in the preheated oven for 25 minutes. No need to turn halfway over.

CHICKEN BURGERS WITH SPICED RUB RECIPE - (4.4/5)

Steps:

• For the Burgers & Rub Combine all of the ingredients for the rub in a medium sized bowl and set aside. Place the cubed chicken a little at a time in the food processor and process to desired consistency. Place the ground chicken in a large bowl and add the remaining ingredients for the burgers. Shape the burgers into a ball and roll in the rub; then flatten the burgers to desired thickness. Grill burger until juices run clear. The cooking time depends on the thickness of the burger. Serve with your favorite lettuce, tomato and cucumber. Honey Mustard Dressing for the Salad Greens Combine all of the above ingredients in a small bowl and whisk. Adjust the flavors for the dressing to your liking. Use on salad and for burger.

CHICKEN BURGERS WITH SPICED RUB

Steps:

• 1. For the Burgers & Rub Combine all of the ingredients for the rub in a medium sized bowl and set aside. Place the cubed chicken a little at a time in the food processor and process to desired consistency. Place the ground chicken in a large bowl and add the remaining ingredients for the burgers. Shape the burgers into a ball and roll in the rub; then flatten the burgers to desired thickness. Grill burger until juices run clear. The cooking time depends on the thickness of the burger. Serve with your favorite lettuce, tomato and cucumber. Honey Mustard Dressing for the Salad Greens Combine all of the above ingredients in a small bowl and whisk. Adjust the flavors for the dressing to your liking. Use on salad and for burger.

SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY

Steps:

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.

BURGER SPICE RUB

Steps:

• Mix brown sugar, sea salt, paprika, black pepper, onion powder, garlic powder, cumin, sage, red pepper flakes, chili powder, and thyme in a bowl until well blended. Store in an airtight container.