Bbq Chicken Burgers With Slaw Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely.
• In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties.
• Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.

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.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
• Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
• Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
• Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
• Spoon chicken mixture into toasted buns and top with coleslaw.

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.

Steps:

• In a small bowl, combine the celery, apple, salad dressing and walnuts. In another small bowl, combine the hot sauce, ketchup and butter; set aside., In a large bowl, combine the red pepper, 2 tablespoons green onion, applesauce, salt, garlic salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers., Broil 6 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear, basting occasionally with reserved sauce. , Serve on lettuce-lined buns; top each with 2 tablespoons slaw and sprinkle with remaining green onion.

Steps:

• Put the ground chicken, onion, breadcrumbs, garlic, lemon grass, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands.
• Shape into six patties, then cover and refrigerate for 30 minutes.
• For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.
• For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.
• Heat a barbecue or grill pan and brush with a little oil. Cook the patties for 4 minutes each side or until cooked through.
• While the patties are cooking, put the white and red cabbage in a large mixing bowl.
• Drain the carrot and add to the cabbage with the celery, onion, mint and coriander.
• Add the dressing to the salad and toss together.
• Serve the patties on soft rolls with lettuce, mint and coriander leaves and chilli sauce together with a helping of slaw.