By Tracey
Barbecue Chicken Burgers
adapted from Pink Parsley
Ingredients:
- 1/4 cup cornmeal
- 1 scallion, minced
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- pinch cayenne pepper
- 2 teaspoons light brown sugar
- 5 tablespoons barbecue sauce, divided (I used this recipe for homemade)
- 1 lb ground chicken
for serving:
- sliced red onion (I cooked mine along with the burgers)
- sharp cheddar cheese
- toasted burger rolls
Directions:
Add the cornmeal, scallion, parsley, paprika, garlic powder, dry mustard, kosher salt, pepper, brown sugar and 2 tablespoons of the barbecue sauce to a medium bowl. Stir to combine. Add the ground chicken and use your hands to gently mix the ingredients together until incorporated. Set aside the remaining 3 tablespoons of barbecue for brushing the burgers as they cook.
Divide the chicken mixture into 4 equal portions, and shape each into a patty (mine were about 3/4 to 1-inch thick – the mixture was a little wet, just do the best you can.). Put the burgers on a plate, cover with plastic wrap and refrigerate for at least 30 minutes.
Set a grill pan over medium to medium-high heat. Spray the pan with nonstick cooking spray. Put the burgers on the pan, and cook for 3-4 minutes on the first side. Flip the burgers and brush the top (cooked side) with some of the reserved barbecue sauce. Cook for about 3 minutes on the second side then flip once more and brush the other side with the remainder of the reserved sauce. Add the cheese (if using), and allow it to melt. (These cooking times are an estimate – you’re looking for a final internal temperature of 165 F – avoid overcooking or the burger will be dry.)
Top the burgers with the onion slices (if using), and serve on toasted rolls.
Makes 4 burgers.
