BBQ CHICKEN BURGERS WITH SLAW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
- Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
- Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
- Serve burgers on bun bottoms topped with slaw and bun tops.
BBQ CHICKEN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the cherry tomatoes in a small bowl with salt and pepper to taste. Set aside.
- Put the green pepper directly over a gas burner (you can also do this under the broiler). Cook, rotating every 1 to 2 minutes, until the skin begins to char. Transfer to a bowl, cover with plastic and let sit for 10 minutes. Peel off the skin, discard the core and seeds and slice the pepper into thin strips.
- In a large bowl, toss together the chicken, scallion whites and cabbage. Add the BBQ Vinaigrette and toss to coat. Season with salt and pepper.
- Transfer the slaw to a serving bowl. On top of the slaw, arrange neat little rows of the tomatoes, green pepper strips and bacon bits. Slice the reserved scallion tops and sprinkle over the slaw.
- In a medium bowl, whisk together the BBQ sauce, oil, vinegar and mustard until emulsified. Add salt and pepper to taste.
BUFFALO CHICKEN BURGERS & RANCH SLAW
Marinate chicken thighs in buffalo sauce before cooking on the barbecue for succulent, well-seasoned burgers. It's delicious piled with cool ranch slaw
Provided by Esther Clark
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
- The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
- Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.
Nutrition Facts : Calories 744 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
BBQ BURGERS
Steps:
- Heat a gas or charcoal grill to high. Brush the grill grates with oil.
- For the coleslaw: Combine the carrot, cabbage, onion, vinegar, mayonnaise, oil and sugar in a large bowl. Season with salt and pepper to taste. Let the slaw sit at least 15 minutes before serving.
- For the spice rub: Whisk together the ancho chile powder, paprika, coriander, cumin, mustard powder, oregano, cayenne and 1 teaspoon each salt and pepper in a small bowl.
- For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper. Sprinkle the spice rub on one side of the burgers then brush with oil. Grill, spice rub-side down first, covered, until golden brown and slightly charred, about 4 minutes per side for medium.
- While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
- Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
- Place the burgers on the bottom buns and spoon about 2 tablespoons of the BBQ sauce on each. Top with the sliced pickled jalapenos, some of the coleslaw and the top buns and serve immediately.
BBQ CHICKEN BURGERS WITH COLE SLAW
Make and share this BBQ Chicken Burgers With Cole Slaw recipe from Food.com.
Provided by Amykins
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten.
- Sprinkle in sugar and remove from heat. Cool in a bowl for 5 minutes.
- Add tomato paste, Worcestershire, and hot sauce to a bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors.
- Form 4 patties.
- Heat 1 T. oil in a non-stick skillet over medium-high heat. Cook patties 6 miutes on each side.
- Combine the honey, lemon juice, and remaining oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
- Serve burgers on buns topped with slaw.
Nutrition Facts : Calories 485.1, Fat 19.4, SaturatedFat 4.8, Cholesterol 106.9, Sodium 633, Carbohydrate 42.5, Fiber 2.5, Sugar 17.9, Protein 35.7
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- Mix together chicken, adobo sauce, paprika, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a large bowl using your hands. Shape into 4 (3/4-inch-thick) patties. Arrange patties between 2 sheets of wax paper on a baking sheet; freeze 15 minutes.
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- Spread cut sides of bottom bun halves evenly with mustard; top with patties, slaw, pickles, and remaining 2 tablespoons barbecue sauce. Replace top bun halves.
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