Dijon And Wild Rice Chicken Burgers Recipes

Steps:

• Heat coals or gas grill for direct heat. In small bowl, mix all sauce ingredients. Cover and refrigerate until serving.
• In large bowl, mix all burger ingredients except rolls. Shape mixture into 6 oval patties, about 3/4 inch thick.
• Grill patties uncovered over medium heat 12 to 15 minutes, turning once, until no longer pink in center and thermometer inserted in center reads 165°F. Add rolls, cut sides down, for last 4 minutes of grilling until toasted.
• Serve burgers on rolls. Top with sauce.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• In a bowl, combine the rice, onion, mushrooms, green pepper, salt and pepper. Crumble beef over mixture; mix well. Shape into six patties. Grill or broil until no longer pink. Serve on buns.

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.

Steps:

• Heat coals or gas grill.
• Prepare Dilled Dijon Sauce by combining first three ingredients. Cover and refrigerate until time to serve.
• Mix remaining ingredients (except buns!) and shape into 6 patties.
• Grill patties uncovered, 4 to 6 inches from heat for 14 to 16 minutes. Turn once and grill until no longer pink in the middle.
• Serve burgers on buns with Dilled Dijon Sauce.