Yield: 4
Rusty Bowers
Chef
00:05
Prep
00:10
Cook
00:15
Total Time
Ingredients & Directions
Directions
Smokehouse Chicken Burger
4 patties.
BBQ Rub*
1 tablespoon
Canola oil
2 tablespoons
BBQ sauce
4 slices
Sharp cheddar cheese
4
Brioche buns
- Preheat the Big Green Egg or grill to 350°F.
- Rub each chicken burger lightly on all sides with the BBQ rub. (*Because the chicken burgers are lightly seasoned, we recommend using a bbq rub that doesn't contain added sodium.)
- Place a large cast iron skillet on the grill and add the oil.
- Sear the patties for 3 minutes, flip and cook for an additional 3 minutes or until the internal temperature reaches 155°F.
- Top each burger with ½ tablespoon BBQ sauce and a slice of cheese and finish cooking to an internal temperature of 165°F.
- Remove from heat & let burgers rest.
- While the burgers are resting, cut open the buns and lightly toast on the grill.
- Remove the buns from the heat, place a burger on each of the bottom half of bun, top with slaw & pickles, put on the top half.
Coleslaw
2 cups
Cabbage, shredded
1 inch
Carrot, shredded
2 tablespoons
Apple cider vinegar
2 tablespoons
BBQ Rub
1/4 cup
Greek yogurt
Kosher salt, to taste
- In a large bowl, combine cabbage, carrot, vinegar, BBQ rub, & yogurt.
- Let slaw sit at room temperature for 15 minutes.
- Taste and adjust seasoning if needed.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Grillin' & Chillin' - Smokehouse Chicken Burgers
Rusty Bowers
Chef
Yield: 4
00:05
Prep
00:10
Cook
00:15 Total Time
Ingredients
Directions
Smokehouse Chicken Burger
4 patties.
BBQ Rub*
1 tablespoon
Canola oil
2 tablespoons
BBQ sauce
4 slices
Sharp cheddar cheese
4
Brioche buns
- Preheat the Big Green Egg or grill to 350°F.
- Rub each chicken burger lightly on all sides with the BBQ rub. (*Because the chicken burgers are lightly seasoned, we recommend using a bbq rub that doesn't contain added sodium.)
- Place a large cast iron skillet on the grill and add the oil.
- Sear the patties for 3 minutes, flip and cook for an additional 3 minutes or until the internal temperature reaches 155°F.
- Top each burger with ½ tablespoon BBQ sauce and a slice of cheese and finish cooking to an internal temperature of 165°F.
- Remove from heat & let burgers rest.
- While the burgers are resting, cut open the buns and lightly toast on the grill.
- Remove the buns from the heat, place a burger on each of the bottom half of bun, top with slaw & pickles, put on the top half.
Coleslaw
2 cups
Cabbage, shredded
1 inch
Carrot, shredded
2 tablespoons
Apple cider vinegar
2 tablespoons
BBQ Rub
1/4 cup
Greek yogurt
Kosher salt, to taste
- In a large bowl, combine cabbage, carrot, vinegar, BBQ rub, & yogurt.
- Let slaw sit at room temperature for 15 minutes.
- Taste and adjust seasoning if needed.
