GRILLED CHICKEN RANCH BURGERS
This is one of the most fantastic, flavorful burgers I've ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn't disappoint in these burgers, either! -Kari Shifflett, Lake Mills, Iowa
Provided by Taste of Home
Time 25m
Yield 16 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up., Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.
Nutrition Facts : Calories 371 calories, Fat 19g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 498mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
BUFFALO CHICKEN BURGERS & RANCH SLAW
Marinate chicken thighs in buffalo sauce before cooking on the barbecue for succulent, well-seasoned burgers. It's delicious piled with cool ranch slaw
Provided by Esther Clark
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
- The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
- Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.
Nutrition Facts : Calories 744 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
RANCH CHICKEN BURGERS
These turned out to be a delicious experiment with ground chicken. My husband gives this 8 out of 10. Next time, I would try them with a couple of slices of bacon on top
Provided by Jodster 2
Categories Chicken
Time 17m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, mix the first 5 ingredients together. Form into 4 patties. spread additional bread crumbs on burgers if they are sticky. Grill until juices run clear. Serve on hamburger buns with your favorite burger toppings.
Nutrition Facts : Calories 369.6, Fat 8.8, SaturatedFat 2.3, Cholesterol 165.7, Sodium 446.8, Carbohydrate 26.4, Fiber 1.3, Sugar 3.2, Protein 43.1
BACON AND CREAMY RANCH CHICKEN BURGERS WITH CRISPY SCALLION "STICKS"
Steps:
- Cook the bacon in a large nonstick skillet over medium-high heat until it is crisp.
- While the bacon cooks, in a large bowl combine the ground chicken, garlic, onion, parsley, dill havarti chunks, poultry seasoning, the zest and juice of 1/2 lemon, salt, and pepper. Divide the mixture into 4 equal mounds, then form the meat into large, thin patties, about 1 inch thick. Drizzle them with vegetable oil to coat.
- Remove the crispy bacon from the skillet to a paper-towel-lined plate and reserve. Wipe the excess grease from the skillet and return it to the cooktop over medium-high heat, add the burgers to the skillet, and cook them for 5 to 6 minutes on each side, or until they are cooked through.
- While the burgers are cooking, put together the scallion "sticks." Heat 1 1/2 inches of the vegetable oil in a deep-sided skillet over medium heat. In a wide mixing bowl, combine the buttermilk, paprika, and the zest of the remaining 1 1/2 lemons. Place the flour in a second wide mixing bowl. Before you go at it, take one of the scallions and hold it up next to the skillet containing the heating oil. If needed, trim off some of the green tops to allow it to fit in the skillet easily.
- Line a plate with a few paper towels and set it near the stovetop. Add a 1-inch cube of bread to the hot oil. If it turns deep golden brown in color after a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.
- Working in 2 to 3 batches, dip some of the scallions in the buttermilk, then into the flour, coating thoroughly. Put them back into the buttermilk and then into the flour again. Fry the coated scallions into the hot oil for about 1 minute on each side, or until golden brown. Transfer to the paper-towel-lined plate and immediately season them with a little salt. Repeat the process until all the scallion "sticks" are fried up.
- Toast the English muffins and slather both sides with the Ranch dressing. Arrange the cooked Ranch burgers on the English muffin bottoms, top each burger with 2 slices of the crispy bacon and 2 slices of tomato, and finish them with the English muffin tops. Serve them alongside the crispy scallion "sticks."
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