Crispy Chicken Burger with Honey Mustard Coleslaw Nicky's Kitchen

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Combine all ingredients in a bowl. Preheat a grill to medium-high heat. Oil or spray the grates of your outdoor grill or drizzle a small amount on your grill pan. Place burgers on the grill. Grill 4-5 minutes on each side or until a thermometer inserted in the center registers 165 degrees.

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Directions. Mix all the burger ingredients together except the olive oil. Form into 4 1/2-inch thick burgers. Brush burgers lightly with the oil and season with salt and pepper. Cook in a nonstick.

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Chop the spinach. Gather the seasonings and other ingredients. In a large bowl, combine the ground chicken, carrots, spinach, onion powder, garlic powder, dried parsley, Worcestershire sauce, salt, pepper, egg, and breadcrumbs. Mix until well-combined. Using your hands, form the mixture into 4 to 6 patties.

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Step 4: Cook the patties on a BBQ or grill, in the oven or in a pan on the stovetop. Pan-Frying: Heat oil or use a little cooking spray in a large skillet or cast-iron pan.Cook the patties for about 5 minutes per side until browned and firm.

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6 Tofurky. The originator of the iconic vegan Thanksgiving roast has massively expanded its product line to include burgers, deli slices, sausages, tempeh, and pieces. The Plant-Based Chick'n line encompasses grilled and seasoned vegan chicken pieces you can find in the refrigerated section of the grocery store.

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Place the soaked TVP chunks in a food processor, and pulse a few times to chop the TVP into a mince-like texture. Transfer the TVP to another mixing bowl, and add the remaining ingredients (not including the oil). Add about a tablespoon of the soaking liquid, and mix thoroughly. Heat a dash of oil in a frying pan.

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Cook for 10 minutes, or until easily pierced with a fork. Drain and place in a large mixing bowl. Then gently mash with a potato mashed until broken down, without over mashing. You want to keep some texture. Set aside. Add the rice, chickpeas, oats, water and all the seasoning to your food processor.

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The Best Vegan Seitan Burger. Just 10 ingredients to make the best homemade burger patty ever. Juicy, chewy, meaty, and holds up on the grill! Make these ahead of time and store in the fridge or freezer until ready to serve. Then toss them on the grill or in a frying pan when ready to serve. Prep: 10 mins.

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Season the patties. Season the top of the patties with 1/4 teaspoon of the kosher salt. Cook the chicken burger patties. Heat 1 tablespoon vegetable oil in a large cast iron skillet or nonstick pan over medium heat until shimmering. Add the burgers salt side down (cook in 2 batches if needed so as not to crowd the pan).

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Scoop out about ½ cup of mixture. Using wet hands, roll it into a compact ball, before pressing it down to a disk shape. Repeat for the remaining mixture, and you should be able to make 4 patties. Bake for 40 minutes, flipping them on the halfway mark. You vegan chicken patties are ready to be enjoyed!

Crispy Chicken Burger with Honey Mustard Coleslaw Nicky's Kitchen

1 Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats. 2 Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks.

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Make Baked Chicken Burger Patty. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with non-stick spray. Place all ingredients in a large bowl. Mix well with hands. Divide into 5 equal portions and shape into a disc about the diameter of your bun (about 3 ½ inch).

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Turn off heat and set aside. Preheat oven to 180 C / 350 F. In a food processor, place in all ingredients including rehydrated tvp. Pulse until everything is finely chopped. Portion the mixture into 6 ( about ⅓ cup each ) and form them into patties. Transfer patties into a lined baking tray.

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Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands. Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.

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Instructions. Prep: Drain the cans of chickpeas well, then pat them dry with paper towels. Blitz: Add sun dried tomatoes, onion, and garlic to a food processor and blitz until broken down. Add chickpeas and blitz again briefly. Add all remaining ingredients and pulse just until combined.

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Use a food processor to chop chicken until well ground. In a nonstick skillet on medium-high heat, sauté onions, celery and carrots for about 3 minutes, until translucent. Let cool. In a large mixing bowl, combine ground chicken, sautéed vegetables, jalapeno, garlic and Pritikin All-Purpose Seasoning. Combine until fully incorporated.