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
EDITOR’S NOTE: This recipe first appeared in the June 2009 issue of Our State.
Yields: 6 burgers.
¼ cup white vinegar
¼ cup mayonnaise
2 tablespoons honey
pinch cayenne pepper
3 cups shredded cabbage coleslaw mix
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.