Time 30m Yield 4 burgers, 4 serving(s) Number Of Ingredients 9 Steps:
Thinly slice onion. In a large bowl whisk egg and add onion, mustard, spices, and chicken. Mix using hands until all ingredients are evenly distributed. Divide into four portions and roll each one into a ball. Using your finger, poke a hole in the center of each ball. Cut 4 tablespoon sized portions of goat cheese from the log and roll each one into a ball. Push each cheese ball into the holes in the meat balls. Press meat mixture over the cheese and flatten into burgers about 3/4 inch thick. Heat oil in a pan and cook burgers about 7 minutes on each side, until cooked through. Serve on buns.
Time 15m Yield 1 pint Number Of Ingredients 10 Steps:
Add the goat cheese, basil, garlic powder, onion powder, oregano, salt, thyme and pepper to a stand mixer fitted with the beater attachment. Mix on low speed until you have a smooth, blended paste, about 3 minutes. Scrape down the sides of the mixer bowl and mix again. With the mixer on low speed, slowly pour in the lemon juice and beer; mix until all of the liquid is absorbed. Scrape down the sides of the bowl and mix one last time to ensure all the ingredients are fully incorporated and evenly dispersed.
Time 25m Yield 4 servings Number Of Ingredients 15 Steps:
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat and cook the onions until softened, about 3 minutes. Set aside to cool. Wipe out the skillet and reserve. Combine the chicken, basil, parsley, oregano, ricotta, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and the cooled onions in a large bowl. Mix well with your hands. Splash your hands with some cold water and mold the chicken mixture into 4 patties. Combine the mayonnaise and lemon juice in a small bowl. Heat the remaining 1 tablespoon olive oil in the reserved skillet and cook the patties until they’re cooked through, 3 to 4 minutes on each side (see Cook’s Note). Meanwhile, toast the buns in a toaster or on a dry pan and set aside. Spread the lemon mayo on each side of the buns. Place the bottom of the bun on a plate, top with the arugula, tomato, one patty, goat cheese and finally the top of the bun. Repeat with the remaining patties.
Time 50m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 375 degrees. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.
Time 20m Yield 2 servings. Number Of Ingredients 11 Steps:
Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.
Time 35m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Combine bread crumbs and yogurt, let stand for a few minutes. Combine chicken, yogurt mixture and egg. Add 2 tbsp Parsley,salt, pepper, tarragon, chervil& thyme. Shape into 6 large patties (about 1 1/2" thick). In a skillet heat butter (oil) over medium high heat. Cook patties about 7 minutes each side until nicely browned and no longer pink inside, remove to a platter. Pour off excess fat and add wine& lemon juice. Scrape the brown bits from the pan. Bring to a boil and cook until reduced to about 1/4 cup. Add remaining parsley pour over the burgers. Serve hot or cold.
Number Of Ingredients 9 Steps:
1 To pound chicken, place breasts between 2 layers of plastic wrap. Use meat mallet or heavy rolling pin to pound until they are 1/4 inch thick. 2 Peel and cut garlic cloves. 3 Pour oil into large saute pan. Sauté garlic in oil over medium-high heat until the garlic is golden. 4 Place chicken in pan. Cook 3 to 5 minutes per side. 5 Add broth, salt, pepper, thyme, and lemon zest to pan. Stir. 6 Cover pan. Lower heat to medium-low. Simmer for 3 minutes or until chicken is fully cooked. 7 Using slotted spoon, remove chicken to serving platter. Cover and set aside in warm place. 8 Raise heat to high. Boil liquid until it becomes thick, stirring occasionally, about 3 to 5 minutes. 9 Lower heat to medium. Stir in goat cheese and cook until melted. 10 Spoon sauce over chicken. Serve.
Number Of Ingredients 9 Steps:
Heat grill to medium. In a large bowl, place ground chuck and herbs. Season with salt and pepper. Using your hands, mix ingredients together until combined. Form into 6 patties; set aside. Brush the tomato and onion slices with oil, and season with salt and pepper. Grill the tomato and onion slices until slightly charred on both sides (onion should be tender), 4 to 6 minutes for tomatoes and 6 to 8 minutes for onions. Remove from the grill, and keep warm. Grill hamburger patties, 3 to 5 minutes per side for medium-rare. When they have reached desired doneness, place cheese on top of each patty. Grill until cheese is slightly melted. To serve, stack slices of onion and tomato on a serving platter with romaine and endive. Place hamburgers on top.
Time 40m Yield 4 Number Of Ingredients 17 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.
Yield Serves 4 Number Of Ingredients 21 Steps:
First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.) To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside. For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers. In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm. When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Using fork, blend chicken, onion, celery, 1/4 cup stuffing, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon peel, salt, and pepper in large bowl. Form mixture into eight 1/2-inch-thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere. Turn over and repeat. Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until brown and cooked through, about 2 1/2 minutes per side. Transfer burgers to plate and tent with foil. Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits. Season with salt and pepper and drizzle over burgers.
Time 40m Yield 6 Number Of Ingredients 12 Steps:
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes. Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use. Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes. Preheat an outdoor grill for medium-high heat. Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture. Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.
Yield 2 Servings; Can be doubled Number Of Ingredients 11 Steps:
Grind stuffing in processor until fine crumbs form. Transfer 1/2 cup crumbs to large bowl. Mix in chicken, celery, onion, egg yolk, salt and pepper. Form mixture into two 3/4-inch-thick patties. Place remaining crumbs in shallow bowl. Dip patties into crumbs, coating completely. Mix chili sauce and cranberry sauce in small bowl to blend. Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill chicken burgers until golden brown outside and cooked through and white inside, about 7 minutes per side. Spread half of chili-cranberry sauce over bottom half of each bun. Top with burgers and bun tops.
Time 40m Number Of Ingredients 13 Steps:
Mash half the chickpeas in a bowl, then stir in the remaining chickpeas, the onion, garlic, mashed potatoes, lemon zest and juice, parmesan, egg, herbs, two of the goat’s cheeses and a good amount of sea salt and pepper. When combined, divide into 12 and, using floured hands, shape into thick patties. Dust with flour and transfer to a plate. Cover and chill for 30 minutes. Heat the oil in a non-stick frying pan and fry the patties for about 3-4 minutes on each side until well browned and hot all the way through. Slice the remaining goat’s cheeses into 12, and lay a slice on each pattie. Place under a hot grill to melt the cheese. Serve hot.
