This is a grilled chicken recipe that I found on BetterRecipes.com that is actually called “Thai Turkey Burgers with Mango Mint Topping.” Of course, I decided to use chicken instead. I don’t have anything against turkey; in fact, I like it occasionally, but I just don’t like it as well as chicken. And, I rarely ever have a reason to have it on hand, except maybe on Thanksgiving, but I always have plenty of chicken ready to pull from the freezer and use for dinner the next day. Anyway, I’m sure that using chicken in this recipe didn’t hurt anything.
This delicious burger recipe, submitted by “roxiechan,” combines ground chicken (or turkey) with several tasty ingredients to make a patty bursting with Asian flavor and appealing aromas. And, the mango mint topping is a great complement to the grilled chicken burger.
Ingredients:
- Chicken burger:
- 1 ½ pounds ground raw chicken
- ¼ cup plain yogurt
- 2 tablespoons minced green onion
- 1 teaspoon minced gingerroot
- 1 teaspoon soy sauce
- 1 clove garlic, crushed
- 1 teaspoon curry past
- Mango mint topping:
- 1 cup peeled mango, cut in a small dice
- 1 teaspoon lime juice
- 1 teaspoon toasted sesame oil
- ½ tsp grated lime zest
- 2 tablespoons snipped mint
- When ready to serve:
- 6 sesame-seeded rolls, split
- 6 lettuce leaves
Directions:
- Combine the ground chicken (or turkey) and the next 6 ingredients and mix well.
- Form the mixture into 6 patties.
- Grill over high heat for 5 to 7 minutes per side or until the patties are cooked through.
- While the burgers are grilling, combine the ingredients for the mango mint topping until well blended.
- During the last minute of grilling, add the roll halves to the grill rack, cut side down, to lightly toast.
- To serve the burgers, place a lettuce leaf on the bun bottoms, add the grilled chicken burgers, cover the burger with the mango mint topping, and add the bun top.
These chicken burgers are so much better than those plain old grilled hamburgers that some of us get so tired of during the summer. (I know I’m probably in the minority on that one.) This great burger recipe is really something different, so I urge you to give it a try. Thanks “roxiechan” for this wonderful recipe.
I haven’t used the oven in weeks. In fact, from early April through early November, I could probably get by without it. During that time, weather permitting, I use my outdoor grill to cook most of my evening meals, and the majority of those meals include grilled chicken. Last night, I grilled up a tangy barbecue chicken using a recipe I found on RecipeTips.com. It’s called “Grilled Honey Barbecue Chicken,” and like most of the grilled chicken recipes that I prepare, this one was quick and easy.
Grilled Honey Barbecue Chicken
The ingredients are simple and few: boneless, skinless chicken breasts; canned tomato soup; honey; vegetable oil; Worcestershire sauce; lemon juice; prepared mustard; and hot red pepper sauce, which is optional. All of the ingredients (except the chicken, of course) are combined in a saucepan and cooked over medium heat. I used my auxiliary burner on my gas grill for this. The sauce is then basted over the chicken while it’s grilling. Like I said, it’s very simple, and the ingredients aren’t sophisticated, but the result sure is good. Try it and I know you’ll agree.
I’ve already made good use of my outdoor grill this season, cooking up some favorite chicken recipes and trying some new ones. “Grilled Ham and Swiss Stuffed Chicken Breasts,” courtesy of BettyCrocker.com, is one of those new grilled chicken recipes that I tried, and I must say, it was quite good.
Ingredients:
- 4 boneless, skinless chicken breast halves
- 4 slices Swiss cheese (½ ounce each, 3 x 1½ inches)
- 4 slices cooked ham (½ ounce each, 3 x 1½ inches)
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- ½ cup of your favorite honey mustard dressing, divided
Directions:
- Prepare the grill for direct heat grilling.
- Flatten each of the chicken breast halves to ¼ inch thickness by placing the chicken between plastic wrap or waxed paper and pounding with a meat mallet.
- Place a slice of cheese and a slice of ham on each flattened chicken breast; then roll up the chicken breasts and secure them with small metal skewers.
- Sprinkle the roll-ups with the seasoned salt and the black pepper.
- Reserve half of the honey mustard dressing for later use. Grill the chicken rolls over medium heat for about 15 to 20 minutes until the juices run clear and the chicken is no longer pink in the center. During the last 10 minutes of cooking time, brush the chicken with half of the honey mustard dressing.
- Serve the chicken rolls with the reserved dressing.
With very few ingredients and minimal preparation, this chicken dish was simple but delicious. I thought it had a very rich flavor and it was quite filling, so one roll-up was plenty for me. I made plenty of extras for some of the big eaters I invited for dinner. As suggested on the Betty Crocker Website, I served this with wild rice and fresh grilled asparagus—a perfect meal.
