photograph by Johnny Autry

EDITOR’S NOTE: This recipe first appeared in the June 2009 issue of Our State.

Yields: 6 burgers.

For slaw:
¼ cup white vinegar
¼ cup mayonnaise
2 tablespoons honey
pinch cayenne pepper
3 cups shredded cabbage coleslaw mix

For burgers:

1 ½ pounds ground chicken
3 large eggs, lightly beaten
1 cup plain breadcrumbs
1 cup prepared barbecue sauce to serve
6 hamburger buns, toasted
extra barbecue sauce

First, prepare the slaw. In a large bowl, whisk together vinegar, mayonnaise, honey, and cayenne; add coleslaw mix, and toss to coat. Season with salt and pepper, and set aside.

Begin heating a large grill pan or outdoor grill to medium-high while preparing chicken patties. Mix ground chicken, eggs, breadcrumbs, and barbecue sauce together in large bowl. Season with salt and pepper, and form into 6 patties. Once grill is hot, grease grates and cook burgers until they are firm to the touch and cooked through, about 7 minutes a side, taking care when flipping.

Top burgers with prepared slaw, and serve on toasted buns with extra barbecue sauce.

Cook’s Tip: Before the burgers are cooked, the patties are quite delicate, so be sure to handle them gently.