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Chicken and brown rice burgers recipe

Chicken and brown rice burgers recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken and rice

Stretch your mince with this recipe, which also packs in healthy whole grain. Perfect for fussy kids, but adults will love them, too!

3 people made this

IngredientsServes: 4

  • 90g brown rice
  • 300g minced chicken (or turkey)
  • 1 egg
  • 1 bunch fresh parsley, basil or oregano, or a mix - finely chopped
  • salt and pepper to taste
  • 2 tablespoons plain flour
  • oil for frying

MethodPrep:30min ›Cook:10min ›Ready in:40min

  1. Place brown rice in a saucepan and cover generously with water. Bring to the boil, then cover and reduce to a simmer. Cook until tender, about 40 minutes, then drain any water left in the pan.
  2. Combine cooked rice and mince. Add egg, herbs, salt and pepper. Form small burgers, dredge in flour and set aside.
  3. Heat olive oil in a frying pan over medium high heat. Add burgers and cook for 5 minutes on each side, or until no longer pink in the centre.


Don't be tempted to use white rice, which won't hold up as well as heartier brown rice. If you don't have brown rice, other whole grain options would be bulgur wheat, farro or barley.

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Reviews & ratingsAverage global rating:(2)

Recipe Summary

  • 1 cup bread crumbs
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 1 ½ teaspoons coarse sea salt, or to taste
  • ½ teaspoon ground paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper (Optional)
  • 1 pound ground chicken
  • 1 large egg

Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor pulse until blended.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.

Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).

Dog Food Recipes: Easy Crockpot Chicken & Brown Rice

This great homemade dog food dish has all the best ingredients cooked in one pot. It’s a bit of an industry secret that it is amazingly easy and very nutritious to make dog food at home. Similar to our homemade dog kibble recipe, this chicken and rice dog food recipe uses a blend of healthy veggies and chicken protein to create a wonderful supplement to your dog’s diet that saves money.

When putting together this crockpot dog food, substitutions are allowed! For vegetables, try broccoli florets, zucchini, spinach, or any of several types of squash. For the protein source, beef cubes, turkey, eggs or lamb also work. Use organic ingredients if possible.

It’s important to do research on homemade dog food ingredients to ensure the safety of your pet. This dog food recipe is safe for the majority of dogs but if you have concerns, consult your veterinarian or pet nutritionist.

Crockpot Chicken & Brown Rice Dog Food

Homemade healthy dog food in a crockpot is easier to make than you would guess!


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  • 1 cup brown rice
  • 2 cups water
  • 1/2 lb. green beans, broken into segments
  • 1 medium sweet potato, raw, cut into medium-sized chunks (leave skin on)
  • 3 carrots, sliced into about 1" thick rounds
  • 2 boneless chicken breasts (with or without skin) or 4 to 6 boneless, skinless chicken thighs


1. Put all ingredients into the crockpot in the order given (layer, don’t mix).
2. Cook on low for about 8 hours, on high for about 5 hours.
3. When done, stir, breaking up the chicken into small pieces. Everything will be quite soft.
4. Let cool and serve can be used with a quality kibble or by itself, in a serving size appropriate for your dog’s weight and activity level.

Refrigerate unused portion keeps up to three days.

For additional recipes for homemade dog food, check out these that feature meat and fish by Barbara Laino.


Stir wheat and boiling water together in small bowl and set aside until wheat has doubled in size, approximately 1 hour.

In small saucepan, saute mushrooms in small amount of water until tender, 5-7 minutes.

Remove to condiment bowl and repeat with onions. Remove onions to separate condiment bowl. Set both bowls aside.

Let oats soak in remaining water for 10 minutes. Drain excess water from wheat and oats. Place grains, mushrooms, rice, cheeses and seasoning in food processor and pulse until finely chopped but not pureed, about 4 or 5 times.

In medium bowl, combine chopped mixture with onion and cornstarch until well mixed.

Preheat oven to 300 degrees F. Spray skillet with cooking oil place it over medium-low heat.

Drop 1/2 c. mixture into pan at a time, shaping into burger bun size patties, about 1/2" thick. Brown patties on each side and remove from frying pan.

Arrange patties on lightly sprayed baking sheet. Bake 22-25 minutes in oven, turning patties halfway through cooking time.


Preheat oven 375°F (190°C). Oil casserole or spray with vegetable oil cooking spray.

Cook rice in unsalted water according to package directions. Set aside to cool.

Beat eggs with milk in large bowl. Add to rice.

Grate the cheese and add one cup to rice & egg mixture and reserve other cup (250 mL) for the top of the casserole.

Slice mushrooms. Shred Swiss chard across into ½ inch (1.25 cm) ribbons. The centre veins in the chard are edible. Cut chicken breast into ½ inch (1.25 cm) pieces.

Heat the olive oil over medium-high heat. Add diced onion with the chicken and stir and sauté for 5 minutes. Stir in sliced mushrooms and chard and sauté a few minutes more until chard is wilted. Sprinkle with salt. Mix into the egg & rice mixture along with the shredded basil and thyme leaves.

Pour into the prepared casserole. Cover with remaining cheese. Bake for 35 minutes in preheated oven or until cooked through and lightly browned. A knife inserted into the centre of the casserole should come out clean.

Teriyaki sauce is definitely something that you can always buy at the store. But if you’ve ever made it homemade then you know how much more delicious it is than the commercial bottled versions. It’s so easy to make teriyaki sauce. Just combine all of the ingredients (chicken broth, soy sauce, rice vinegar, brown sugar, garlic, ginger and cornstarch) in a bowl and whisk them together.

Fresh ginger is stringy and it can be difficult to grate! I have a solution. Peel the ginger with a potato peeler and then pop it into the freezer until firm. It will be so much easier to grate when it’s frozen, and the good news is that you can store your leftover fresh ginger in a zip baggie in your freezer! Use the fine grate on your grater to grate the ginger.

Grill’d introduces new healthy fried chicken burgers and reveals its "no secrets" recipe

Grill’d has launched four new Healthy Fried Chicken (HFC) Burgers onto it's menu and also revealed the recipe to the HFC Classic Burger to the public.

WATCH BELOW: Crunchy Chicken Schnitzel Burgers with Crispy Bacon

The HFC Burger range is 100% Natural with no artificial colours, flavours or preservatives, cooked in Australian Extra Virgin Olive Oil, and uses gluten free HFC made with just RSPCA Approved chicken breast, free from hormones and chemicals.

The whole burger can be gluten free if ordered on a Low carb or Gluten free bun.

It follows the launch of HFC Bites last year to provide an innovative, healthier and natural take on fried chicken nuggets.

Grill’d has launched four new Healthy Fried Chicken (HFC) Burgers.

The burger range all include healthy fried chicken, with the HFC Classic featuring dill pickles, cos lettuce and egg mayo, and the HFC BLAT has crispy bacon, avocado, cos lettuce, tomato and herbed mayo.

The HFC Smokey has dill pickles, slaw, Spanish onion and chipotle mayo, and the HFC Hot includes Grill’d Hawthorn hot sauce, jalapenos, slaw, shredded carrot, Spanish onion and egg mayo.

The HFC burger range is available in all restaurants and channels nationwide, with HFC Classic priced at $14.50, the HFC BLAT at $15.90, the HFC Smokey for $15.50, and the HFC Hot for $15.90.

The burger range all include healthy fried chicken.

Grill’d has also made the recipe to its HFC Classic Burger publicly available so that customers can see for themselves what the HFC burgers are made of.

“Some recipes are kept secret for a reason, but not ours. We took the path less travelled and did things the right way," said Simon Crowe, Grill’d Founder.

"We could have taken short cuts and fried our chicken in Canola oil like the Colonel, but instead we choose to use Australian Extra Virgin Olive Oil which is packed with nutrients and natural antioxidants," Simon said.

You can find the full recipe and method for the HFC Classic below.

Grill’d has also made the recipe to its HFC Classic Burger publicly available.


• 1 whole wheat flour burger bun, perfectly
toasted, golden brown on the outside
• 50g of egg mayo
• 2-3 leaves of fresh, crunchy cos lettuce
• RSPCA Approved chicken breast, use a small
to medium size breast and butterfly in half.
You want even thickness for consistent cooking
• ½ cup rice flour for coating the chicken
breast before batter
• 2 eggs whisked or ½ cup buttermilk for
coating the chicken breast
• 100% Natural Gluten free chicken crumb
(ours is made with Rice Flour, Cornflour, Maize
Flour, Tapioca Starch, Potato Starch, Salt,
Onion & Garlic Powder, Bi Carb - but you’ll be
able to find a great option at your local health
food store!)
• Australian Extra Virgin Olive Oil
• A pinch of herb salt
• 1 large Australian grown dill pickle

You can make it yourself at home!

1. Place rice flour into a mixing bowl and coat the RSPCA Approved
chicken breast
2. Remove the chicken breast and place into a bowl with the buttermilk
to coat, leave it to soak for a few minutes
3. Put the chicken crumb ingredients in a small bowl, and mix together
4. Place the chicken breast in the crumbing to coat. If you want extra
crispiness, add more crumbing
5. Cook your Gluten free HFC RSPCA Approved chicken breast in a deep
pan with Australian Extra Virgin Olive Oil. Add the oil into the pan first and
then add the chicken breast when the pan is hot. We recommend using
a digital thermometer to check the oil temp is 170°c (tip: perfect temp will
make sure the inside is cooked and the outside is crispy). Once removed,
check the thickest part of the chicken breast has reached 75°c internally
6. Place chicken breast on a paper towel, and season with herb salt
7. Place the burger bun in your oven grill. Toast until golden brown on
the outside
8. Spread the egg mayo evenly across base and top of the bun
9. Place the fresh, crunchy cos lettuce on the base of the burger bun
10. Finely cut the Australian grown pickle into three thin long-strip
slices, and place on the top bun
11. Place the cooked chicken breast on top of the lettuce and
season your HFC breast with another pinch of herb salt
12. Add the top of the bun to the burger and serve

Chicken Machboos (Bahraini Spiced Chicken and Rice)

Chicken Machboos, or Machboos ala Dajaj (“spiced chicken and rice”), is the national dish of Bahrain, a small island country in the Persian Gulf neighbored by Saudi Arabia and Iran. Machboos is similar to Biryani (from the Indian subcontinent) and Kabsa (from Saudi Arabia), all with varying cooking methods, ingredients, degree of spiciness, and assembly. But all three are essentially meat and rice dishes.

I developed this recipe by way of request from Jay and Kelly. They posted a challenge for me on The Daring Gourmet’s facebook fan page. Having toured the Middle East during their time in the Navy, they had come to love its variety of foods. They especially loved the Machboos from Bahrain. Disappointed in the recipes they’ve found and tried online, they challenged me to develop an authentic Bahraini Machboos. Jay and Kelly, while I can’t promise you that this tastes just like the particular Machboos you had in Bahrain, I can guarantee that it’s both authentic and delicious.

I even flew back to the Middle East to pick up the spices for this dish. Just kidding. But I was there a few years ago and could have spent HOURS in the spice stalls of the Arab markets. This vendor had a terrific selection.

And oh, how I miss that perfect sun-kissed skin! Mine, not the spice vendor’s. I don’t miss him – or his skin, rather. But he was a very nice man and he let me take his picture.

There are two ingredients in particular that set this dish apart from any Western chicken and rice dishes. Baharat and Loomi.

Baharat, Arabic for “spice”, is a popular spice blend found in Arab cuisine. Ingredients can vary, but it typically includes black pepper, paprika, cumin, coriander, cinnamon, cloves, cardamom and nutmeg. An intensely flavorful spice blend, Baharat can liven up any dish. It is commonly used as a rub for lamb, chicken, beef and fish and can be combined with olive oil and lemon juice for a delicious marinade. It is also used in soups and sauces.

Loomi is another ingredient that is a must if you wish to achieve an authentic flavor in your Middle Eastern cooking. Loomi are limes, often from Oman, that have been boiled and then left to dry in the sun. Their color can range from tan to black. The concentrated lime flavor is intensely tangy and earthy with an almost smoky quality. Loomi are sold under a variety of names including black limes, black lemons (though not lemons at all), and of course dried limes. They can be purchased either whole or in powdered form. Whole is better as the powder oxidizes quickly and much of the flavor can be lost. As with spices, it is better to keep them stored whole and then grind as needed. Dried limes can be found in stores carrying Middle Eastern products or can be ordered online. They are also delicious stuffed into the cavity of a chicken before roasting or added to boiling rice for added flavor. You can purchase them online HERE.

Another ingredient that I have added to this dish and that is commonly found in Middle Eastern cuisine is rosewater. I included it as an optional ingredient to be sprinkled over the finished dish just before eating, but I highly recommend it as it will add a whole exotic flavor dimension to the Machboos. The sweet accents of the rosewater gracefully complement the earthy spices and tangy limes. You can find rose water online HERE.

Once you have gathered up the ingredients necessary for this dish, it is quite easy and straightforward to make. A one pot dish, you’ll have little cleanup to do and most of the time involved in making the process is simply cooking time. The end result is worth whatever effort you went through to get the needed ingredients. And it’s a great dish for the whole family. While packed with flavor, it’s not spicy-hot. Even our toddler ate two pieces of the chicken and then requested rice.

Separate the whole spices and the powdered spices.

Dry roast the whole spices in a small pan over medium-high heat, tossing frequently to prevent scorching, until very fragrant, about 3-4 minutes.

Allow the spices to cool and then transfer them to a spice or coffee grinder along with the powdered spices and grind them to a fine powder.

Either cut up a whole chicken or use chicken pieces.

Heat some oil over medium-high heat in a large Dutch oven (I use and love Lodge) and fry the chicken on both sides until browned and crispy.

Add the ghee or butter to the oil already in the Dutch oven and saute the onions over medium heat until caramelized and beginning to brown.

Slice the garlic cloves and mince the ginger and jalapeno pepper.

Add the garlic, ginger and jalapeno to the onions and saute for another two minutes.

Add the baharat and turmeric and stir to combine.

Return the chicken to the Dutch oven.

It’s important to punch a few holes in the limes with a skewer, knife or the tines of fork before adding it to the dish, otherwise the juices won’t effectively penetrate the hardened skin. The holes will allow the cooking juices to infuse with the flavorful interior of the limes.

Add the dried limes, tomatoes, cinnamon stick (find a great deal online here), cardamom and ground cloves.

Add the chicken stock. Stir to combine, bring to a boil, reduce the heat to low, cover and simmer for one hour.

After simmering for an hour, discard the cinnamon stick and dried limes. You can leave the cardamom pods in, but I prefer not to be surprised with a whole cardamom pod in my mouth.

I was only able to find 3 of the cardamom pods. I guess we’ll soon find out ends up with the other two!

Soak the basmati rice in water for at least 15 minutes.

Rinse and drain the rice. This process is said to create a fluffier rice texture for the finished dish, but it also lessens the cooking time of the rice and thus preserves its flavor which can diminish through longer cooking periods.

Add the cilantro and parsley to the Dutch oven.

Add the rice and stir to combine. Return the mixture to a boil, reduce to low, cover and cook for another 15-20 minutes or until the rice is fully cooked.

Transfer the rice and chicken to a serving platter and serve immediately. You can leave the chicken mixed in with the rice or place the chicken on top of the rice. For an added authentic Middle Eastern touch, sprinkle some rosewater over the finished dish just before serving.

Oh, and guess what? I ended up finding those other two missing cardamom pods before dishing it up :)

And there you have it – a lovely, authentic and delicious plate of Bahraini Chicken Machboos.

If you enjoyed this post, I hope you’ll join me for more upcoming recipes by subscribing to The Daring Gourmet.

One easy way to do this is to go over to The Daring Gourmet Facebook Page and click “like” to receive notifications of more yummy recipes.

Step-by-Step Guide to Make Homemade Buffalo chicken burgers

Buffalo chicken burgers. Bestel Burger online en geniet van lekker eten in enkele klikken! Heat oil in a large nonstick skillet on medium-high. To translate the popular combination of chicken, Buffalo sauce, and celery into a great burger, we started off with ground chicken and then added some Worcestershire and shallot for umami melted butter helped keep the patties moist during.

No dry, bland chicken burgers here! A healthy recipe that your whole family will love. These burgers are low carb, sugar-free, gluten-free, and keto.

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, buffalo chicken burgers. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Buffalo chicken burgers is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Buffalo chicken burgers is something which I’ve loved my entire life. They are fine and they look wonderful.

Bestel Burger online en geniet van lekker eten in enkele klikken! Heat oil in a large nonstick skillet on medium-high. To translate the popular combination of chicken, Buffalo sauce, and celery into a great burger, we started off with ground chicken and then added some Worcestershire and shallot for umami melted butter helped keep the patties moist during.

To get started with this recipe, we must prepare a few components. You can cook buffalo chicken burgers using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Buffalo chicken burgers:

In a food processor food processor combine carrots, onion and scallion pulse to chop into small bits. In a large bowl combine the vegetable mixture, ground chicken, egg, garlic powder, hot sauce, and salt and peppers. Buffalo Chicken Burgers – packed with flavor these burgers are a perfect weeknight dinner (and they make amazing leftovers!). This post is sponsored by Primal Kitchen, the opinions are my own.

Instructions to make Buffalo chicken burgers:

  1. mix ingredients well.
  2. heat large pan with lid on medium heat and drizzle in about a tablespoon of olive oil.
  3. for a chunk of chicken into a meatball n press into a patty..
  4. put it in the pan n place the lid on.
  5. flip about 6 minutes later.
  6. keep lid on pan and wait anouther 4 or 5 minutes if at anytime your chicken starts to brown more than you want it to at any point in cooking lower the heat so it doesn't burn but cook it all the way threw..
  7. I put a slice of muenster cheese on mine and queso blanco on hubbys u can use whatever you want.
  8. I topped mine with lettuce tomato and ranch..hubby had bbq sauce.
  9. its also very good with brown rice and a bit of black beans in the meat b4 u cook it.. ive also tryed putting quick cooking oats in it and it was pretty good if ur into that kinda diet.

Such a fun combination of flavors in a burger!! Alright you guys – you know I am a huge fan of all things Buffalo. In a large bowl, combine the chicken, panko, hot sauce, ranch powder, ranch dressing, and egg. Use your hands to form mixture into four patties. In a bowl mix together your chicken, ranch, hot sauce, panko crumbs, mozzarella cheese and seasoning.

So that’s going to wrap this up with this special food buffalo chicken burgers recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!


Zucchini has a whole new meaning. A soon-to-be favorite for breakfast, these quick and easy pancakes are full of flavor thanks to the secret ingredient: Dash™ Original Blend.

Zucchini Casserole

Add some variety to your menu with this healthy homemade side dish. The dry breadcrumbs soak up the flavors of this zucchini-enriched casserole.

Zesty Turkey Pasta Salad

Easy for entertaining guests, this tasty pasta salad is fun to make and sure to please. Aided by Dash™ Extra Spicy Seasoning Blend and Lemon Pepper Seasoning Blend, this dish is sure to tempt those sitting around the table.

Zesty Summer Steak Salad

A great way to use up your marinated steak leftovers (certainly prepared with Dash™!). This spiffed-up salad offers the perfect mixture of greens and protein, making it a hearty and healthy choice.

Zesty Garlic Cheeseburgers

The basic burger goes upscale with a simple, yet richly flavored aioli sauce. Just marinate lean ground beef in Dash™ Garlic Herb Marinade to keep it moist while grilling. Top it with cool tomatoes, tangy provolone cheese, and this low-fat sauce for a real taste treat.

Zesty Chicken Mozzarella Wraps

These flavorful wraps are great to serve for a better-than-brown-bag lunch or simple supper. A light layer of the special spread made with Dash™-flavored cream cheese and chopped spinach is mouthwateringly perfect.

Zesty Blue Cheese Burgers

Ground sirloin burgers are topped with a flavorful blend of fat-free mayonnaise and blue cheese crumbles. This moist burger is all grown up and flavored with Dash™ Hamburger Grilling Blend.

Zesty Barbecue Marinade

This zingy marinade is fit for any barbecue. You’ll taste the essence of summertime when you grill with Dash™ Lemon Pepper Seasoning Blend.

Wild Rice Pilaf

Go ahead and use the boxed rice, but discard the high-sodium seasoning packet and add flavor with Original Blend and chopped vegetables.

Wild Rice & Turkey Casserole

Let’s talk turkey! This casserole, made with Thanksgiving leftovers and a sprinkle of Onion & Herb Seasoning Blend, is a comfort-food hit.

Watch the video: Chicken burger sendvič sa piletinom u domaćem pecivu - Sašina kuhinja (July 2022).


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  3. Tusar

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