My Chicken Burgers are easy, tasty and quick. You can create an amazing meal around these burgers. Serve over rice or in a bun.

I wanted to make a step by step instructions for these Chicken Burgers mainly because I did not like the one that I did previously for this recipe.

A fun part was actually eating grilled food. Nobody ever comped about that one, right?

It was a beautiful Saturday afternoon; windy, but sunny and warm, a perfect April day.

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The kids were running around, playing soccer, teasing each other and laughter filled my backyard, while my husband, Nebbs, and I were debate arguing who can make better steaks.

Seriously, we girls, cannot win over the damn grill whatsoever. I grabbed my camera after “I” prepared food to be grilled and just took pictures.

Well, I was just a little, itsy-bitsy pissed off, cause his steaks and pork chops were looking and tasting better than mine.

In spite of that, I will admit, men know their way around a grill better than most women.

Nevertheless, in my defense, I was not bad. I would never admit to him that he can grill better than me.

Oh, I would not give him that satisfaction, nor did I feel the need to boost his ego more.

One thing is certain, never stand between your man and a grill, or poker nights with his boys, or remote control.

Also, asking him to ask for directions is like slapping him on the back of the head with a heavy skillet, etc.

SPICY DRY RUB SEASONING RECIPE

The list is really endless. They all act macho, but in reality, they are more emo than us girls when we are pms-ing. Just saying. But all so true!

Anyways…

Look at all these beauties! Just so you know, I made them on my own… Yup! Do you know what makes me the happiest?

If you guessed grill marks, then you are correct. When I flipped those burgers and saw it, I was breaking a happy dance around the grill.

They were delightful, flavorful and in another word orgasmic. I hope you make them soon, too.

Originally, I wanted to name them breakfast chicken burgers.

However, looking from my perspective who eats a few bites for breakfast. Sometimes nothing at all, I could not eat this burger for breakfast even if you try to bribe me.

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So, you can add whatever you like in with your burger. Bacon comes to my mind! I so added those slices of bacon with that chicken patty.

The serving SIZE:

I can easily say this is for two people. If you’re a foodie as well as your partner or a friend, you will eat this pound of grilled chicken in a heartbeat.

However, looking at the portion size, 4 people could be satisfied.

If you make my Chicken burger, please tag me on Instagram. @sandraseasyooking using hashtag #sandraseasycookin. Thank you in advance!

Yield: Serves 4

Chicken Burgers

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These chicken burgers are delightful, flavorful and in another word orgasmic

Prep Time 10 minutes

Grill Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 Lb. / 453g Ground Chicken
• 2.5-3 teaspoons /12.5-14g Spicy Dry Rub + few pinches more link below in instruction
• 1 tablespoon Parsley chopped
• 1 tbsp. Lemon juice
• 2 tablespoons Oil

Instructions

1. In a medium-size mixing bowl, add ground chicken, spicy rub mixture, chopped parsley, and oil. Mix it with your hand (you can use gloves) or with a spoon until you combine the mixture. Spicy Dry Rub Recipe
2. Make patties a size of the bun (with this amount of ground chicken you can make 4 large patties or slightly smaller 5). Sprinkle a dry rub mix a dash or two on each patty. The patties will shrink when they are cooking, but not too much. You can also cook them on the indoor grill or on a lightly greased frying pan.
3. Cook for a few minutes on at each side or until safe internal temperature: 170°F (well-done). USDA Safe Minimum 165°F, however, I like chicken at 170°F.
4. Place buns on your grill or frying pan to get a bit burnt and crunchy on the inside. Lastly, build your burger.

Notes

• If you do not want to make Dry rub mixture, these two brands I've enjoyed for more than a few years: McCormick, Weber; I love their spices and tried so many. Just use/buy what you prefer or like, and of course, what actually is sold in your area. It's supposed to be a blend that you enjoy cooking with.

However, you can always add:

Salt to taste (about 2 tsp.)

2 tsp. Ground black pepper,

1/4 onion, chopped/or shredded

2 garlic cloves, minced

1 tsp. Red hot chili flakes,

Other spices: 1 tsp.

For each:

Rosemary, thyme, parsley. (If it's fresh, finely chop, and you can add more because dry herbs are more powerful/fragrant than fresh 2 tbsp. Oil A squeeze of lemon juice/about 1 tbsp. Internal temperature: Ground meats are riskier because the contaminated meat surface is broken into small fragments and spread through the mass.

The interior of a raw burger usually does contain bacteria and is safest if cooked well done. I clean my grill GRATES with bacon just before placing a meat for grilling, however, if you DO NOT eat bacon try using Chicken Skin.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 277Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 121mgSodium: 86mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 26g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Bulgogi is “ONE” of my favorite Korean dishes. It is really hard for me to pick a favorite among many tasty dishes to pick one. However, my love for grilled food is well known.

Even when I am fullest I will still eat it, or at least taste it! 
I get quite a few requests not only for bulgogi but for other Korean dishes too.

Since the last request was just a few days ago, I thought to actually make one of a popular fusion kind of sandwiches that includes bulgogi. 

Bulgogi is available in all Korean restaurants, however, it is also very simple to make at home, too. Bulgogi in literal translation means “bul” fire and “gogi” meat, so it refers to “cooking the meat on fire” or “over open flames”. It is, of course, a cooking technique or better-said barbecue.

It has a very long history. Originally, bulgogi was known as “maek-jeok”, meaning that the beef being grilled on a skewer. “Neo-biani”, meaning “thinly spread” meat and was traditionally prepared especially for the wealthy and the nobility class.

One of the things that I love is learning about history and food from many different countries.

Now, I know history can be rewritten, but when it comes to food, usually it is carried from generation to generation.

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Many of you know that bulgogi is eaten with leafy veggies, rice, and/or other side dishes (banchan), but it also depends on how you prefer to eat it. This was…

How to put this into words? This sandwich you would not believe how good it is. I am still drooling!

Beef is marinated for a couple of hours, but you got to marinate for at least an hour to get that nice flavor. It actually crosses between sweet and savory.

Bulgogi is one of those non-spicy Korean traditional recipes. Once you start to pan fry it or grill it all the flavors that beef was soaking comes out, and the taste is spectacular.

Beef becomes tender and so delicious. 

My family goes nuts over it, and it is a “must make” when we grill. We have a pretty big man-made fire pit, so I use my trusty old saute pan to make bulgogi in it.

Yes, you can make this on your stovetop in the house, but man when the smoke from the charcoal fire surrounded that pan and beef started to sizzle.

It sure was amazingly delicious, I think I can still smell it.

If you try my Bulgogi Ciabatta Sandwich, please share it with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Yield: 4

Bulgogi Ciabatta Sandwich

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Tasty Recipe for Bulgogi Ciabatta Sandwich

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• Ciabatta Rolls/Bread
• 1 Lb. Beef Tenderloin rib-eye steak or top sirloin

Marinade:

• 1/2 onion
• 1 tsp. Ginger minced
• 5 garlic cloves 5 smaller ones or 3 bigger cloves
• 1/2 Carrot
• 1/2 cup 7 up or 1/2 Asian Pear peeled
• 1 Tbs. Sugar
• 3 Tbs. Soy Sauce Or to taste
• 2 Green Onions/scallions
• 1/2 tsp. Ground Black Pepper
• 1 tsp. Sesame Oil
• Handful julienned Carrots*optional

Topping options:

• Sauteed/grilled Onion/scallions
• Grilled garlic
• Mushrooms
• Sesame Seeds
• Cheese
• Lettuce
• Peppers

Instructions

1. In a food processor place onion, ginger, garlic cloves, carrot, and 7 up or 1/2 Asian Pear (it is acting as a meat tenderizer), process until pureed.
2. Take a beef tenderloin that is slightly frozen and cut into thin bite-size slices or you can use already pre-cut meat that is thinly sliced. (read note)
3. In a large bowl or container place meat, then add puree, sugar, soy sauce, sliced scallions, ground black pepper, sesame oil and a handful of julienned carrots (optional). Mix everything together so marinade could code each slice of beef; cover with plastic wrap and place in the fridge for an hour or more. You can use less soy sauce and add salt to taste, instead.
4. Preheat the grill or lightly oiled/greased saute pan or skillet and add beef slices. Cook until meat is no longer pink and it starts to sizzle and juices are almost gone.
5. 5 minutes before beef is done I like to add more garlic, scallions and onion slices, sometimes mushrooms too.
6. You can serve it with rice and vegetables (side dishes) or place it in the toasted Ciabatta bread like I did today, add other sauteed/grilled vegetables, lettuce together with the beef and top it with cheese and other condiments if you desire.

Notes

You can place beef to marinade in the fridge overnight. I like to do it at least an hour in advance, but the more is marinating, meat becomes more tender. I have done overnight before!

I used Beef Tenderloin today, but The best beef for this is rib-eye steak or top sirloin. Of course, you may use any cut but you will know the difference if you make it with ribeye steak because fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available.

You may also find it already precut beef in the Korean or Asian market “for bulgogi”. If you do not want to use 7 Up or Asian Pear then add 1-2 Tbs. (more) of Sugar. Both 7 up and Asian pear not only make beef tender but also gives sweetness, if you omit you have to add sugar or even honey if you desire.

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