Open-Face Chicken Burgers with Basil Mayonnaise

Open-Face Chicken Burgers with Basil Mayonnaise

Preparation Time
5/mins
Cooking Time
25/mins
Serving
4

PREPARATION

STEP 1

Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

STEP 2

Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

STEP 3

Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.

STEP 4

Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

INGREDIENTS

  • Olive oil (for brushing)
  • 1 cup mayonnaise
  • 1 1/4 cups chopped fresh basil plus 8 large leaves, divided
  • 3 tablespoons chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
  • 2 green onions, finely chopped
  • 1 1/4 pounds ground chicken
  • 4 1/2-inch-thick slices country white bread
  • 4 1/3-inch-thick slices from large red or orange heirloom tomato

Buffalo Chicken Meatball Sliders

Buffalo Chicken Meatball Sliders

Preparation Time
/mins
Cooking Time
/mins
Serving
10

PREPARATION

STEP 1

Preheat your oven to 400 degrees F. Add onion, carrot, celery, garlic, egg , bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined (do not over mix or meatballs will be tough). Divide chicken mixture into quarters, then each quarter into 6 balls. Leaving you with 24 balls.

STEP 2

Place meatballs onto a sprayed cooling rack set on top of a baking sheet, then bake for 20 minutes.

STEP 3

Melt butter in a large skillet over medium heat then add buffalo wing sauce, and italian dressing mix. Stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.

STEP 4

Place each meatball onto split buns top with chopped celery blue cheese or ranch dressing.

INGREDIENTS

  • 1 pound Crescent ground chicken
  • 1/4 of a small onion grated
  • 1 carrot grated
  • 1 clove garlic grated
  • 1 stalk celery grated
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1 tablespoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried basil
  • 1 whole bottle buffalo hot sauce
  • 1/2 stick butter
  • 1 package Italian dressing mix
  • 24 slider or dinner rolls split
  • Blue cheese or Ranch dressing

Thai-Style Spicy Chicken in Lettuce Cups

Thai-Style Spicy Chicken in Lettuce Cups

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

Toast the rice in an 8-inch skillet over medium-low heat, stirring frequently, until golden, 4 to 5 minutes (the rice will begin to smoke after a couple of minutes). Let the rice cool slightly and then grind in a spice grinder until the largest pieces resemble very coarse cornmeal; the mixture should not be completely powdery.

STEP 2

Combine the fish sauce, lemongrass, pepper flakes, brown sugar, and 1/2 cup water in a 12-inch nonstick skillet and bring to a simmer over high heat. Separate the chicken into large clumps and add to the pan. Cook, breaking up the chicken into small pieces with a wooden spoon, until the meat is no longer pink, 5 to 6 minutes. Sprinkle 1 Tbs. of the ground rice over the chicken and continue to cook, stirring frequently, until the liquid in the pan has thickened, about 2 minutes longer.

STEP 3

Remove from the heat. Stir in the shallot. Sprinkle with the lime juice, scallions, cilantro, and mint and stir gently to combine. Transfer to a serving dish and sprinkle with 1 tsp. of the remaining ground rice. Serve with the lettuce leaves on the side to use as cups for the chicken.

INGREDIENTS

  • 3 Tbs. uncooked jasmine rice
  • 3 Tbs. fish sauce
  • 1 stalk lemongrass, trimmed, outer layers removed, and inner core minced (1 Tbs.)
  • 1 tsp. crushed red pepper flakes
  • 1/2 tsp. packed light brown sugar
  • 1-1/4 lb. ground chicken
  • 1 medium shallot, minced (1/3 cup)
  • 3 Tbs. fresh lime juice
  • 3 medium scallions, thinly sliced on the diagonal
  • 2 Tbs. coarsely chopped fresh cilantro
  • 2 Tbs. coarsely chopped fresh mint
  • 1 medium head butter lettuce, for serving

Chapli Kabob

Chapli Kabob

Preparation Time
/mins
Cooking Time
/mins
Serving
2

PREPARATION

STEP 1

Combine all ingredients with the ground chicken.

STEP 2

Mix them well and make a cutlet/kabob the size of your palm.

STEP 3

pour 5 tbsp. oil in a frying pan, and shallow fry the kabobs on medium or low flame.

STEP 4

Each side of kebab should be cook for 3 to 4 minutes.

STEP 5

Serve the hot kabob with raita (yogurt) or mint chutney.

INGREDIENTS

  • 1 lb Crescent ground chicken
  • 3 green chilies finely chopped
  • 1 bunch chopped cilantro
  • 1/2 tsp coriander seedsChapli Kabab
  • salt to taste
  • 1 tsp of ginger and garlic paste
  • 1 tsp red chili powder
  • 1 diced tomato
  • 1 diced onions