BBQ Chicken Burgers with Slaw

A new kind of burger.

Fashionistas may be telling you not to wear white after Labor Day (I ignore that, by the way.), but don’t let anyone convince you that BBQ season is over. Try these chicken burgers as an alternative to red meat. My hubby was eating the slaw by itself.

1 Tbsp butter, cut into pieces
1 small red onion, 1/2 finely sliced, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 Tbsp tomato paste
1 tsp sugar
1 Tbsp Worcestershire sauce
1 Tbsp hot sauce
1 1/4 pounds ground chicken breast
1 Tbsp seasoned salt
3 Tbsp extra virgin olive oil, divided
2 Tbsp honey
1 lemon, juiced
3 rounded Tbsp sweet pickle relish
2 cups shredded cabbage mix
salt and pepper
4 Kaiser rolls, split

1. In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for five minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, five minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl, then seasoned salt, and combine the burgers well to evenly distribute the flavors and form four patties.
2. BBQ the patties six minutes on each side.
3. 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.
4. Serve burgers on bun bottoms topped with slaw and bun tops.

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About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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