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.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
