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Thursday, June 30, 2011

BBQ Chicken Burgers with Mayo-Free Coleslaw

These burgers were famazing! I love making different types of chicken burgers, they always turn out so flavorful. Definitely make these with coleslaw, the combination of the creamy coleslaw and barbecue chicken can't be beat! These are perfect for your next cookout!



Ingredients:
Burgers
1 lb. ground chicken
¼ cup cornmeal
1 green onion, minced
1 tbsp. fresh cilantro, minced
2 tsp. brown sugar
1 tsp. dry mustard
½ tsp. kosher salt
½ tsp. smoked paprika
¼ tsp. garlic powder
Pinch of cayenne pepper
6 tbsp. barbecue sauce, divided (I like Stubb's Spicy BBQ Sauce)
Burger buns
Sliced red onions
Sliced cheddar cheese

Coleslaw
1 bag coleslaw mix
3 green onions, sliced
1 green pepper, chopped
1 jalapeno, chopped
1/2 cup cilantro, chopped
2/3 cup low fat, plain Greek yogurt
1/3 cup cider vinegar
1 tsp sugar
Juice of 1/2 a lime
Hot sauce, to taste
Salt, to taste

Directions:
Prepare the coleslaw ahead of time (refrigerating overnight will improve the flavor). Combine coleslaw mix, onions, peppers and cilantro. In a small bowl, whisk together yogurt, vinegar, sugar, lime juice, hot sauce, and salt. Slowly pour the dressing over the salad mix, tossing as you go until you reach your desired consistency. Cover and refrigerate for a few hours or overnight.

To prepare the burgers place chicken, cornmeal, onion, cilantro, sugar, mustard, salt, paprika, garlic, cayenne, and 3 tablespoons barbecue sauce in a large bowl. Using wet fingers, gently combine until evenly incorporated. Shape into four equal patties on a plate and place in the freezer while you prepare the grill.
Once grill is heated, place the patties on the grill and cook 3-4 minutes. Flip, and brush the cooked side with some of the remaining 3 tablespoons of barbecue sauce. Cook 3 minutes, flip, and brush the other side with the rest of the hot sauce. Once the burgers are cooked through, top with cheese slices and cook until cheese melted. Serve on toasted burger buns topped with sliced red onion and coleslaw.

Burgers adapted from Annie's Eats.
Coleslaw adapted from Stephen Cooks.

 

Linked to Delightfully Dowling Mangia Mondays and Remodelaholic Recipe Swap Sunday.

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4 Comments:

Blogger yasmeen said...

You had me at "mayo-free coleslaw." I really hate the stuff, so when I saw you subbed Greek yogurt instead, I was thrilled. I always sub yogurt for mayo.

The burger looks juicy and delicious, and I love that you've chosen cornmeal. How interesting!

June 30, 2011 at 5:36 PM  
Blogger Kitchen Belleicious said...

Just heaven! They look perfectly moist and delicious!

July 1, 2011 at 10:13 AM  
Anonymous Azita said...

i finally got around to making these and i wasn't disappointed at all! sooo good. definitely made the list for summer grilling!

August 14, 2011 at 2:09 AM  
Blogger Christina said...

@Azita Glad you liked them, they are one of my favorite chicken burgers!

August 16, 2011 at 9:35 AM  

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C + C Marriage Factory: BBQ Chicken Burgers with Mayo-Free Coleslaw

BBQ Chicken Burgers with Mayo-Free Coleslaw

These burgers were famazing! I love making different types of chicken burgers, they always turn out so flavorful. Definitely make these with coleslaw, the combination of the creamy coleslaw and barbecue chicken can't be beat! These are perfect for your next cookout!



Ingredients:
Burgers
1 lb. ground chicken
¼ cup cornmeal
1 green onion, minced
1 tbsp. fresh cilantro, minced
2 tsp. brown sugar
1 tsp. dry mustard
½ tsp. kosher salt
½ tsp. smoked paprika
¼ tsp. garlic powder
Pinch of cayenne pepper
6 tbsp. barbecue sauce, divided (I like Stubb's Spicy BBQ Sauce)
Burger buns
Sliced red onions
Sliced cheddar cheese

Coleslaw
1 bag coleslaw mix
3 green onions, sliced
1 green pepper, chopped
1 jalapeno, chopped
1/2 cup cilantro, chopped
2/3 cup low fat, plain Greek yogurt
1/3 cup cider vinegar
1 tsp sugar
Juice of 1/2 a lime
Hot sauce, to taste
Salt, to taste

Directions:
Prepare the coleslaw ahead of time (refrigerating overnight will improve the flavor). Combine coleslaw mix, onions, peppers and cilantro. In a small bowl, whisk together yogurt, vinegar, sugar, lime juice, hot sauce, and salt. Slowly pour the dressing over the salad mix, tossing as you go until you reach your desired consistency. Cover and refrigerate for a few hours or overnight.

To prepare the burgers place chicken, cornmeal, onion, cilantro, sugar, mustard, salt, paprika, garlic, cayenne, and 3 tablespoons barbecue sauce in a large bowl. Using wet fingers, gently combine until evenly incorporated. Shape into four equal patties on a plate and place in the freezer while you prepare the grill.
Once grill is heated, place the patties on the grill and cook 3-4 minutes. Flip, and brush the cooked side with some of the remaining 3 tablespoons of barbecue sauce. Cook 3 minutes, flip, and brush the other side with the rest of the hot sauce. Once the burgers are cooked through, top with cheese slices and cook until cheese melted. Serve on toasted burger buns topped with sliced red onion and coleslaw.

Burgers adapted from Annie's Eats.
Coleslaw adapted from Stephen Cooks.

 

Linked to Delightfully Dowling Mangia Mondays and Remodelaholic Recipe Swap Sunday.

Labels: , ,