A fabulous entry from Rachel Ray. I must confess I can’t for the life of me remember which cookbook I have this in, but you can easily find the recipe on the foodnetwork website. I basically followed the recipe but I did change a few things, so here is the recipe as I made it.
BBQ Chicken Burgers with Slaw, adapted from Rachel Ray:
1 tablespoon butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce, eyeball it
1 1/4 pounds ground chicken
1 tablespoons grill seasoning
3 tablespoons extra-virgin olive oil, divided
2 tablespoons honey, eyeball it
1 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 rolls of your choice, split
n 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 and Worcestershire 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.
Toast your buns in the toaster so they are a little bit, you know…toasty.
Serve burgers on bun bottoms topped with slaw and bun tops.
These burgers are really good and come together really fast. I Think the slaw is what makes them extra delicious, so don’t go without it!