Delicious Chicken Burgers topped with BBQ Sauce and homemade slaw.
This is the burger for summer. Lean, but hearty, and absolutely full of flavor and all the things we want right now. The chicken “meatball” mixture is topped with bbq sauce and a homemade Cole slaw, and it all gets nestled perfectly into a buttered brooch bun. Summer Dinner Pefection.
Let’s start this off by saying summer is the time for shortcuts. In a world of delicious BBQ sauce sitting on the grocery store shelves, I see no point in spending an hour making your own. If you want to, good for you. This recipe has enough scratch elements to balance out this store-bought staple. Above is my favorite one…
This recipe is a tweaked version of a slider featured on Smitten Kitchen YEARS ago… This is the link to her recipe, which is amazing. https://smittenkitchen.com/2023/05/smashed-chicken-meatball-sliders/ I’ve changed things for 6 full size burgers, and adjusted some seasoning, including adding celery salt to the simple slaw dressing, which I think makes nice difference.
BBQ Chicken Meatball Burgers
Ingredients
Chicken Meatball Burgers
- 2 lbs ground chicken
- 2/3 cup breadcrumbs (panko)
- 2 tablespoon milk or water
- 3 garlic cloves minced
- 1 bunch scallions (2 if small) minced, divided
- 1 teaspoon smoked paprika
- 2 teaspoon kosher salt
- Freshly ground black pepper
- 2 large eggs
SLAW
- 2/3 cup buttermilk well-shaken
- 2/3 cup mayonnaise or plain yogurt
- 4 TBSP cider vinegar
- 1 TBSP granulated sugar
- 3-4 cups thinly-sliced or diced cabbage
- 1 cup grated carrot
- Celery salt and freshly ground black pepper
ASSEMBLY
- Butter to toast buns; oil to cook meatballs
- 6 Brioche Burger Buns
- 3/4 cup Barbecue sauce bottled is FINE!
- PICKLES! all flavors welcome
Instructions
BBQ CHICKEN BURGERS
- Combine chicken, breadcrumbs, milk (or water), garlic, half the scallions, the paprika, salt, pepper, and egg in a large bowl with a fork, mixing until just combined. Transfer bowl to fridge while you prepare the slaw.
- Remove chicken meatball mixture from fridge and, using wet hands for a smoother shape, form 6 patties (about 1/3 pound each). Sprinkle the tops with salt and pepper.
- Heat a large frying pan over medium-high heat (I like to use cast iron but any non-stick skillet works well), then coat with about 2 tablespoons oil when it's hot. Place your first three burgers in the pan and let them cook for about 6 minutes until starting to cook through on the outside edges, and the first side is done. Season the tops with an extra dusting of salt and pepper again, and then flip for another 4-5 minutes - you want them relatively crisp and browned on the outside, and cooked through in the middle (165 degrees on a meat thermometer).
- Meanwhile, toast the buns so they are ready when the burgers are done - I like to spread butter on the insides of the buns before toasting. You can also do all of this on the grill...
- When the burgers are cooked through, place each on a toasted bun bottom, and top with a thick spreading of your favorite BBQ sauce.
SLAW
- Whisk buttermilk, mayo, cider vinegar, sugar, and remaining half of scallions in a large bowl and add cabbage, and carrots, tossing to evenly coat it. Season to taste with celery salt and pepper (you can also use regular salt, but celery salt gives it a great flavor).
FINAL ASSEMBLY
- Top each BBQ sauce covered chicken burger with a heaping mound of your delicious coleslaw, add a few pickles, and crack open a beer. ENJOY!
Notes
