Chicken Burgers With Fresh Bell Peppers Onion And Cilantro Recipes

Steps:

• Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.
• Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.
• Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.
• Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.
• Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.
• Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.

Steps:

• Whisk first 5 ingredients in large bowl to blend. Mix in chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead. Cover and refrigerate.)
• Add lettuce to chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.

Steps:

• If you would like to bake these, preheat your oven to 400°F If you will be grilling them, do whatever you grilling folks do for lean burgers. You may want to add a few more crackers if you are grilling as these can be a bit sloppy when raw.
• Grease a baking sheet (if you do not have a non-stick baking sheet).
• Combine the first 10 ingredients in a medium mixing bowl. Use your (clean) hands to make sure it is all well mixed.
• Form patties and place them on a non-stick or greased baking sheet.
• Place in preheated oven and bake approximately 20 minutes or until golden brown and done in the center.
• While they are baking (or being grilled), mix together shredded cabbage, vinegar, olive oil, cilantro, and 1/4 teaspoons black pepper.
• Layer: bun, mustard, pickles, burger, cabbage mixture, bun.

Steps:

• Coat the bottom of a large cast iron skillet with oil. Turn heat to high and wait until oil is hot but not smoking. Add onions and cook for 1 minute. Reduce heat to low or medium-low. Continue to cook, flipping onions every 8 minutes and adding oil if necessary to keep them moist, until dark and caramelized, 25 to 30 minutes.
• While the onions are caramelizing, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine ground chicken, bread crumbs, diced ham, egg, bell pepper, onion powder, garlic powder, salt, and pepper in a large bowl. Mix to combine, being careful not to work the meat too much. Form into 4 patties.
• Grill on the preheated grill over direct heat until cooked through, 4 to 5 minutes per side, adding a slice of Swiss cheese to each in the last minute. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Spread butter on the inside of the hamburger buns and grill, face-down, until toasty, about 3 to 5 seconds.
• Place the patties with cheese on the bottom buns, top with caramelized onions, spread mustard on the top buns, and serve.

Steps:

• To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
• Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
• Preheat an outdoor grill for medium heat.
• Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
• Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.