3 lb. ground chicken
3 x garlic cloves,minced
3 x shallots, finely chopped
3 tbsp BBQ sauce
1 1/4 Jerk sauce
1/2 cup breadcrumbs
1 x egg
2 tbsp fresh thyme,tear leaves from stem
3 tbsp fresh parsley,chopped
salt and pepper to taste
Sesame burger buns
1/4 cup butter,room temperature

Directions:

In a small pan, saute garlic and shallots until soft, set aside to cool.Mix remaining ingredients together until combined. Add cooled garlic and shallots to chicken mixture,season with salt and pepper.Fry 1 tbsp of mixture until well done. Taste and then adjust seasoning to mixture accordingly.Shape and form the chicken mixture into patties using BurgerMate.Keep refrigerated until ready to grill. Grill on medium heat for 10 to 12 minutes.Evenly spread butter on both sides of buns.Grill on top rack of BBQ for 2 to 3 minutes.Place Chicken Jerk Burgers between sesame buns,try topping with mango chutney!

250 gm lean chicken mince
½ cup canned chickpeas,drained,rinsed and chopped
1 zucchini,grated
1 egg
2 spring onions,chopped
3 medium sweet potatoes,peeled and cut into fingers
2 tbsp honey,warmed
1 tbsp sesame seeds
2 small wholemeal bread rolls,split
2 slices cheese
2 butter lettuce leaves, washed and dried
2 slices beetroot
1 tomato, sliced

Directions:

Preheat oven to 200°C. Line a baking tray with baking paper. In a medium bowl, mix together chicken mince,chickpeas,zucchini,egg and spring onions,and season with salt. Form mixture into 2 patties using BurgerMate.Put onto a plate,cover and refrigerate for 10 minutes. Meanwhile,put the sweet potato into a bowl and toss with honey and sesame seeds. Tip onto prepared baking tray,spread out and bake in preheated oven for 15 minutes until golden.

Heat a barbecue grill or frying pan over medium high heat and cook patties for 4 minutes each side.

To assemble burgers,place cheese,lettuce,beetroot and tomato onto one half of a roll. Top with a chicken patty and other half of the roll. Serve with sweet potato wedges.

Directions:

Cut chicken thighs in large chunks.Coarsely grind in batches in food processor to avoid over grinding.Combine ground thighs,sun-dried tomatoes,1 tablespoon reserved sun-dried tomato oil,onion,cilantro,cumin,chipotle chili pepper,garlic and salt,blending well.Form into 4 thick patties using BurgerMate and chill in refrigerator for at least 20 minutes.

Preheat grill on medium-high heat and lightly coat grill rack with oil or cooking spray.

Place 2 tablespoons reserved sun-dried tomato oil in large skillet over medium-high heat. Add red onion and sauté until soft and beginning to brown, about 10 minutes. Add balsamic vinegar, stirring. Season to taste with salt and pepper.Reduce heat and simmer, stirring occasionally, until onions are deep brown and liquid has cooked down.Set aside.Pit,peel and slice avocado and sprinkle with lime juice;set aside.

Place chicken burgers on prepared grill 4 to 6 inches from heat source.Cook until juices run clear, about 20 to 25 minutes,turning occasionally.Place 1/3 cup cheese on each burger during last two minutes of grilling.Lightly toast cut sides of onion rolls on grill.

To serve,place burgers on rolls and top with onions and avocado slices. 4 servings

1 ½ pounds ground chicken,
3 scallions, finely chopped.
Flat-leaf parsley, finely chopped (a generous handful)
Fresh dill, finely chopped (a generous handful)
2 teaspoons smoked sweet paprika (2/3 palmful)
Salt and freshly ground pepper,
1 tablespoon extra-virgin olive oil (EVOO)
2 jarred roasted red peppers,patted dry
1 cup sour cream
1 small shallot,finely chopped
4 individual brioche or eggy rolls,split.
Unsalted butter,softened, for spreading
4 radishes,thinly sliced and lightly salted
¼ english cucumber,thinly sliced crosswise and lightly salted
8 leaves bibb or boston lettuce

Directions:

Place the ground chicken in a bowl with the scallions, parsley, dill and paprika;season with salt and pepper. Combine the mixture with a fork and form into four patties using BurgerMate. In a heavy nonstick skillet,heat the EVOO,1 turn of the pan,over medium-high heat.When the oil is hot,add the burgers and cook for 6 minutes on each side.

Meanwhile, preheat the broiler.Place the red peppers, sour cream and shallot in a food processor. Process until smooth,about 20 seconds.Transfer to a small dish.Toast the rolls under the broiler and spread lightly with softened butter. Slather the rolls with the red pepper sauce.Set a burger on each bun bottom and top with the radish and cucumber slices, 2 lettuce leaves and the roll top.

1 lemon
2 anchovy fillets,minced
1 small garlic clove,minced
1⁄3 cup light mayonnaise
1/2 cup freshly grated Parmesan cheese
1 large heart of romaine lettuce
1 tablespoon olive oil
Salt and ground black pepper
1 1/3 pounds ground chicken
Nonstick cooking spray
4 (4″ by 4″) squares focaccia bread (1 inch thick),each split horizontally in half and toasted.

Directions:

1. Prepare outdoor grill for direct grilling over medium heat.

2. From lemon,grate 1 teaspoon peel and squeeze 2 tablespoons juice.In small bowl, stir together lemon peel and juice,anchovies,garlic,mayonnaise,and 1/4 cup Parmesan.Set Caesar sauce aside.Makes about 1/2 cup.

3. Cut romaine heart lengthwise into quarters. Place romaine and any loose leaves on plate; drizzle with oil and sprinkle with 1/4 teaspoon salt.

4. In medium bowl,combine chicken,1/2 teaspoon salt,1/2 teaspoon pepper,and remaining Parmesan just until blended.Shape into four burgers using BurgerMate.Spray both sides of burgers with nonstick spray.

5. Place burgers on hot grill rack;cook 12 to 14 minutes or just until meat loses its pink color throughout, turning over once.Burgers should reach internal temperature of 170°F.

6. About 5 minutes before burgers are done,add romaine to grill rack.Grill about 5 minutes or until lightly browned and softened,turning occasionally and transferring romaine to platter as they are done.

7. Serve burgers on focaccia with romaine and Caesar sauce.

1 1/3 pound ground chicken meat
2 green onions, chopped
1 small zucchini (about 5 ounces), grated
1 medium-size carrot, grated
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
One 16-ounce can vegetarian baked beans
1 tablespoon prepared mustard
1 tablespoon light molasses
4 whole-grain sandwich rolls
Lettuce leaves

Directions:

1. In medium bowl,with hands,mix ground chicken,green onions,zucchini,carrot,chili powder, salt,cumin,and ground red pepper until well combined.

2. On waxed paper, with hands, shape ground-chicken mixture into four patties with BurgerMate.Set aside.

3. In 1-quart saucepan over medium heat,heat beans,mustard,and molasses to boiling.

4. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray.Over medium- high heat, heat skillet until very hot.With pancake turner,transfer chicken patties to hot skillet.Cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside.Arrange patties on sandwich rolls with lettuce.Serve with baked beans.

1 1/2 lb skinless boneless chicken breasts, cut into 1 1/2-inch pieces
1 (8-oz) can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 cup).
1 teaspoon minced fresh jalapeño chili, including seeds
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons salt
2 teaspoons vegetable oil

Directions:

Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts,scallions,and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt.Stir together with your hands until just combined. Form mixture into patties using BurgerMate.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer patties using a large metal spatula to skillet and cook until golden and just cooked through,about 3 minutes on each side.Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.

500g chicken mince
1 tablespoon soy sauce
1 egg
1 cup (70g) stale breadcrumbs
1 teaspoon sesame oil
2 green onions,chopped finely
4 hamburger buns
50g mizuna

Pickled Cucumber:
1 lebanese cucumber (130g)
¼ cup (70g) drained pickled pink ginger
½ cup (125ml) rice vinegar
1 teaspoon salt
1 tablespoon sugar

Wasabi Mayonnaise:
¼ cup (75g) mayonnaise
2 teaspoons wasabi paste

Methods:

Make pickled cucumber.Make wasabi mayonnaise.Meanwhile,using hand,combine mince,sauce, egg, breadcrumbs,oil and onion in large bowl; shape mixture into four burgers using BurgerMate Cook burgers on heated oiled flat plate,uncovered,about 15 minutes or until cooked through. Meanwhile,split buns in half horizontally;toast,cut-side up.Spread wasabi mayonnaise on bun bases; sandwich mizuna, burgers and drained pickled cucumber between bun halves.

Pickled Cucumber:
Using sharp knife,mandoline or v-slicer,slice cucumber thinly.Combine cucumber in small bowl with remaining ingredients.Cover; refrigerate 30 minutes.

Wasabi Mayonnaise:
Combine ingredients in small bowl.

500 gms.Sticky Rice
500 gms. Minced Chicken
2 Teaspoons Salt
2 Teaspoon Black Pepper Corn
3 Garlic Cloves
3 Tablespoons Oyster Sauce
Serve With Salad Vegetables,Mustard,Mayonnaise,Onions,Pickles

Preparation:

1. Soak the sticky rice in water for 30 minutes( 500 gms. sticky rice for water 1 ltr. )

2. After 30 minutes take the sticky rice and steam it for 30 minutes and leave it for a further 10 minutes to cool.

3. Pound the garlic and pepper corn,together and mix with chicken mince add salt, oyster sauce in and mix it up.

4. Mold the chicken mince into a hamburger shape using BurgerMate and grill or fry it until cooked.

5. Mold sticky rice into flat round burger shapes,one for top and one for bottom.

6. Put the sticky rice and chicken burger together and put some salad vegetable in and sauce. Make it as you would make a regular burger with all your favorite toppings.

1/4 cup mayonnaise
1/4 cup Pommery mustard (whole grain)
1 teaspoon Morton Nature’s Seasons Seasoning Blend
2 pounds ground chicken
2 boneless skinless chicken breasts (4 ounces each), diced into ½ inch cubes
4 green onions, finely chopped
1 tablespoon Dijon mustard
2 tablespoons chopped fresh herbs (parsley, thyme)
1 tablespoon Morton Nature’s Seasons Seasoning Blend
6 slices Mozzarella cheese
6 multi-grain burger buns, sliced in half lengthwise
2 avocados, sliced
2 tomatoes, sliced
1 pint alfalfa sprouts
6 leaves leaf lettuce

Preparations:

1. In a bowl combine mayonnaise,Pommery mustard and Morton Nature’s Seasons Seasoning Blend. Mix well, cover and refrigerate until needed.

2. In large bowl combine ground chicken, diced chicken breast, green onions, Dijon mustard, herbs and Morton Nature’s Seasons Seasoning Blend. Mix well.

3. Divide the chicken mixture equally into 6 portions and pat mixture into balls. Form into patties using BurgerMate.Place onto a wax paper lined tray in single layers, layering wax paper between layers to avoid sticking. Refrigerate for a minimum of 1 hour.

4. Preheat grill to medium-high (about 450° F).

5. Spray burgers with non-stick cooking spray.

6. Place burgers on preheated, seasoned grill and grill for approximately 6 to 8 minutes per side, until fully cooked. (An instant read thermometer should register 165° F).

7. During the last 1 to 2 minutes of grilling time,lay one slice of cheese onto each burger and close grill lid to melt cheese.

8. Place burger buns onto grill, cut side down,and grill about 2 minutes or until lightly toasted.

9. Remove buns from grill.Remove burgers from grill and place 1 burger onto each grill toasted bun.

10. Top with sliced avocado, tomato, alfalfa sprouts and lettuce.Serve immediately with Mustard Sauce.