Chicken Mojo Burger Recipes

CHICKEN BURGER RECIPE

Steps:

• Mix Garlic Mayo ingredients in a small bowl, set aside for 20+ minutes.
• Mix Seasoning in a flat bowl / dish.
• If required, pound chicken to about 1 cm / 2/5" thick. If wanting to be exact, trim to shape of rolls BUT ensure it is about 15% larger (it shrinks) (Note 2).
• Heat 1 tbsp oil in a skillet over high heat (if doing on BBQ, drizzle flat plate).
• Add onion and cook, turning regularly, for 5 minutes until golden. Season with salt and pepper, toss, then remove.
• While cooking the onions, preheat oven to 160C/320F. Split rolls, then lightly toast / warm the rolls (if using BBQ, just toast the cut side until crispy). Leave in turned off oven with door ajar while you cook chicken.
• Heat 1 tbsp oil into the same skillet, still on high heat.
• Dredge chicken in Seasoning, shake off excess, then place in skillet. Repeat.
• Cook for 2 ½ minutes until golden, then flip.
• Top with cheese then leave for 1 1/2 minutes. When the underside is golden, if the cheese is not yet melted, place lid on for 15 seconds (or tray or foil).
• Remove chicken from skillet onto plate. Cover loosely with foil while you start assembling the burgers.

CHICKEN MOJO BURGER

Steps:

• In bowl of food processor, combine onion, orange juice, oregano, olive oil, garlic, lime juice, zest, cumin, salt, black and cayenne pepper. Process until blended.
• Flatten chicken between wax paper with flat side of meat mallet or rolling pin to an even thickness. Place chicken breasts in large food storage bag. Pour marinade over chicken. Refrigerate 2-6 hours.
• In a small bowl, combine mayonnaise, marmalade, lime juice and zest. Cover and refrigerate.
• Remove chicken from marinade; discard marinade. Season both sides of chicken with salt and pepper. Using direct heat cooking method, arrange chicken breasts 4-5 inches over medium heat. Grill, covered about 10-15 minutes, turning once. Internal temperature should reaches 170 degrees.
• While chicken in grilling, slice breads horizontally. Lightly brush each half with 1/2 tablespoon butter and place on grill until lightly toasted.
• To Assemble: Place one slice provolone cheese on bottom pieces of bread. Place chicken on top of cheese and top with remaining bread. Serve immediately with marmalade-mayonnaise dipping sauce.

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.

MOJO CHICKEN

Steps:

• Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
• Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
• Preheat oven to 375 degrees.
• Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
• Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
• Serve with Coco Rice With Green Onions recipe #.

NATASHA'S CHICKEN BURGERS

Steps:

• Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties.
• Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat.
• Heat olive oil in a large skillet over medium-high heat.
• Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.