Baked Chicken Burgers
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Author/Source: Karen Fetters (Tricia’s aunt)
Ingredients:
2 cups Chicken (or Turkey), cooked & cubed
8 ounces Cheddar Cheese, shredded
1/2 teaspoon Salt
1/2 cup Mayonnaise
2 cups Celery, sliced
2 Tablespoons Onion, minced
6 each Hamburger Buns
To taste Spreadable Butter
Directions:
In a bowl mix all ingredients. Butter each of the buns. Portion approximately 1/3 cup of chicken mixture onto each bun, wrap in aluminum foil, bake at 350 degrees for 20 minutes.
Servings: 6
Sounds easy and good, but what do you do with the mayo? Maybe dab it inside after baking? Unless the chicken kept falling out of the sandwich when someone tried to eat it, I’d probably just leave it out.
SO SORRY, I edited that recipe from the monthly menu to be a single batch and forgot to change the fact that you should mix in the mayo when you make it. I have you NOT add it when you are freezing it because mayo doesn’t always freeze well. So when you are making it on the monthly menu you add it when you go to make the sandwiches. If you are making it for dinner/lunch, add the mayo. I have changed the post but am working to edit the printable menu (but am at BlissDom and am having trouble with Google Docs).
Thanks!
Do you use cubed chicken (as stated in the recipe) or ground chicken?
I use cooked cubed/diced chicken for this recipe.
Oh, I think I get it now. It’s more like a tuna melt but made with chicken instead. Sounds good!
I made these over the weekend and my family loves them. They are so good!
When freezing do you wrap in aluminum foil? Are there special instructions for heating them up after being frozen?
We actually use sandwich bags and gallon size freezer bags. The complete directions for freezing can be found in the February Menu. There are tabs at the bottom for accessing the different recipes.
[...] Baked Chicken Burgers [...]
My dad used to make these for me all the time growing up in a “jaffle iron,” it was a chicken and mayo sandwhich basically. A jaffle iron is just like a grilled cheese sandwich maker except it’s called a jaffle iron. His was neat too because it was cast iron, round, perfect for one sandwich, clamshelled closed with a long handle and a latch so you can rotate it on the flame. I miss it! But I’m also a veg now. I remember it being AWESOME! (NOT good for OAM cooking)
[...] Baked Chicken Burgers [...]
[...] Chicken Burgers [...]