Tag archive for "Barbecue sauce"

Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

hanukka recipes and tablesettings, kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes

Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

1 Comment 31 January 2012

 

 

 

These scrumptious chicken burger sliders are an easy, kid friendly meal. They are also low fat and easy to dress up for your adult guests. Just serve fancier slider rolls from kosher bakeries such as in Pomegranate in Brooklyn, NY. Toppings such as avocado, roasted red peppers and  caramelized onions, (and all of the toppings that Florence mentioned below!) also add to the adult appeal of these fail proof  flavor filled sliders. Don’t forget to make them a main attraction to your Super Bowl menu this Sunday night, February 5, 2012. 

Thanks to Florence Doueck for this perfected juicy slider recipe! Please check out Florence’s brand new easy and kosher gourmet recipe site, Beyond My Recipes. Florence uses the old fashioned “use your judgement” pinches and handful ingredient measurements.  Let’s all welcome and follow Florence’s  blog!

Comment below if you are thinking of trying this great new chicken slider recipe! Marlene M.

Chicken Slider Burgers by Florence Doueck:

What you will need:
-ground white meat chicken (can be made with ground turkey as well)
-fresh parsley
-fresh ginger
-honey
-garlic powder
-carrot
-onion
-ginger powder
-lemon zest
-egg
-water
-panko breadcrumbs ( or matzo meal for Passover)
-salt
-pepper
-slider buns

Preparation- To clean: Soak a handful of parsley in water, and then rinse each branch. Finely chop the parsley. Peel and grate some ginger (about the size of your thumb) on a microplane. Grate a carrot, half a lemon (by grate I mean zest), and half of a white onion on the mircoplane as well.

Step 1-Add the ground chicken to a bowl- I used about 2 pounds, which came out to about 9 patties. Add the grated ginger, lemon zest, carrot, andonion. Then add an egg (one egg for every pound or pound and a half). Add a splash of water, and a handful of panko breadcrumbs. Next add a dash ofgarlic powder and ginger powder. Add a squeeze of honey (or more if you like it sweeter). Sprinkle with salt and some pepper. Combine all ingredients.

Step 2- Line a tray with wax paper (to freeze). Form the chicken mixture into the size of a meatball, then place on the tray and flatten with the palm of your hand. The patties should be mini, so they fit on the slider buns. If you want to make regular sized chicken burgers that works too, just make them bigger (double the size). Freeze the chicken burgers. I like to freeze them first and then cook them, because these patties are delicate and fall apart easily when you cook them.

Broil, Pan fry, or Grill!
You can cook these burgers any way you like. The easiest way is to broil them. Put the oven on broil and place patties on a slotted tray (so the grease drips down). Since broiling only cooks the top of your food on a very high heat, be sure to flip the burger after about 7 minutes in the oven. If you want to pan sear the burgers, sear on both sides in a pan with a little oil then finish them off in the oven.

The toppings are endless!

I love multiple toppings on my burgers. On this burger put lettuce, I sliced some pickles, shallot (milder version of an onion), and tomato. As for a sauce I mixed a little sriracha mayonnaise, and ketchup and spread it on a toasted bun.

Toppings I would try (on any type of burger- beef, chicken, or turkey!):
-shredded carrot
-marinated peppers
-arugula
-frisee
-radicchio
-red onion
-white onion
-eggplant
-sliced radish
-jalapeño peppers
-grilled sliced peach (yes! Fruit on a burger.)
-fried egg!
-caramelized onions
-grilled pineapple
-avocado
-garlic mayo
-roasted red pepper
-herb spread (in a food processer add fresh basil, thyme, oregano, parsley, lemon, oil, salt, and pepper. Process until you form a paste)
-corn relish (corn, diced pepper, sliced scallions, white vinegar, salt, pepper)
-grilled mushroom
-ginger carrot dressing (in a blender add carrot, fresh ginger lemon, vinegar, honey, oil, and sesame oil)
-teriyaki sauce
-BBQ sauce
-scallions

If you really want to whip up juicy sliders, try this chef approved Flame Top Braiser for Sliders and Juicy Ribs, which has been said to be “A gentle Jacuzzi for food.”
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Pulled BBQ Chicken Sandwiches

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Pulled BBQ Chicken Sandwiches

No Comments 01 July 2010

This is unbelievably delicious and easy, especially if you buy a rotisserie chicken or use leftover roast chicken. Kids love this piled onto soft sandwich buns and it’s perfect for guests since it can be made in advance and reheated.

Taking the skin off the chicken reduces the fat and making a quick BBQ sauce yourself allows you to control the sugar, oil and imitation smoke flavor that’s usually loaded into the bottled brands (but if you’re feeling lazy, use the best bottled brand you can find).

You can make this spicy or mild to your taste and try and find smoked Spanish paprika if you can – it adds a wonderful smoky flavor.

  • One whole roasted, barbecued or rotisserie chicken
  • Sandwich buns

BBQ Sauce:

  • ½ medium onion, finely chopped (about ½ cup)
  • 2 garlic cloves, minced
  • 1 T chili powder
  • 1 tsp. ground cumin
  • ½ tsp. Aleppo pepper
  • ½ tsp. smoked paprika
  • ½ tsp. sea salt
  • 1 cup ketchup
  • 2 T Dijon mustard
  • 2 T soy sauce
  • 2 T Worchester sauce (fish free version-according to Jewish halachah  it not permissible to eat fish with meat in the same dish)
  • 1 T cider vinegar (or white wine vinegar)
  • 2 T honey
  • ½ cup water
  1. Sauté the onion in 1 tablespoon oil (preferably canola) over med/low heat until soft and translucent (about 10 minutes).
  2. Add in minced garlic and spices and sauté for 30 seconds.
  3. Add in remaining ingredients and stir until thick, about 10 minutes.
  4. Add salt and pepper to taste. If you like it spicy, add a dash or two of cayenne pepper. Set aside.
  5. Remove skin from chicken. Pull the meat off the bones and shred finely (I do this with my hands or you can use 2 forks to shred).
  6. Combine with BBQ sauce in a pot over low heat, stirring occasionally, 5-10 minutes.

Serves 4-6.

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