BBQ Chicken Burgers with Slaw

The trick for juicy chicken burgers: build the BBQ flavor right into the meat, not on top. Sautéed red onion, garlic, and tomato paste softened in butter gets mixed into ground chicken along with Worcestershire sauce and hot sauce, forming patties that stay moist through the sear because all that flavor and moisture is locked inside.

The slaw on top is the second half of the equation. Shredded cabbage tossed with honey, fresh lemon juice, olive oil, and sweet dill relish brings the bright, tangy crunch that plays against the spice in the patty. Sliced raw red onion goes in for bite. Salt and pepper at the end, once the sugars and acid have had a minute to distribute.

Cornmeal-dusted kaiser rolls hold everything together. Six minutes a side in a nonstick skillet over medium-high gets the patties cooked through without drying out the lean chicken. Serve right away while the slaw still has crunch and the patties are hot off the pan.

Pro Tips

• Sweat the onion, garlic, and tomato paste mixture for a full five minutes. Raw tomato paste tastes tinny; cooked, it turns sweet and deep.
• Cool the tomato mixture before adding it to the ground chicken. Hot paste starts cooking the meat and makes the patties tough.
• Form the patties slightly larger than the bun. They shrink as they cook and should end up matching the roll.
• Dress the slaw right before serving. Early dressing pulls water from the cabbage and turns it limp.

Variations

• Lay a slice of smoked cheddar or pepper jack on top in the last minute of cooking for a melted layer.
• Use a tablespoon of bottled BBQ sauce in place of tomato paste for a shortcut version.
• Swap in red cabbage for more color and a slightly peppery edge to the slaw.