Grillin' & Chillin' - Smokehouse Chicken Burgers

Smokehouse Chicken Burger

Smokehouse Chicken Burger

Yield
4
Author
Grillin' & Chillin' with Craft Butcher Rusty Bowers
Prep time
5 Min
Cook time
10 Min
Inactive time
15 Min
Total time
30 Min

Ingredients

  • 4 Springer Mountain Farms Fresh Chicken Burgers
  • BBQ Rub*
  • 1 tablespoon canola oil
  • 2 tablespoons BBQ sauce
  • 4 slices sharp cheddar cheese
  • 4 brioche buns
  • Cole Slaw (recipe below)
  • Good quality pickle slices, for garnish
Coleslaw
  • 2 cups cabbage, shredded
  • 1 each carrot, shredded
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons BBQ Rub
  • ¼ cup Greek yogurt
  • Kosher salt, to taste

Instructions

  1. Preheat the Big Green Egg or grill to 350°F.
  2. 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.)
  3. Place a large cast iron skillet on the grill and add the oil. 
  4. Sear the patties for 3 minutes, flip and cook for an additional 3 minutes or until the internal temperature reaches 155°F. 
  5. Top each burger with ½ tablespoon BBQ sauce and a slice of cheese and finish cooking to an internal temperature of 165°F.
  6. Remove from heat & let burgers rest.
  7. While the burgers are resting, cut open the buns and lightly toast on the grill. 
  8. 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
  1. In a large bowl, combine cabbage, carrot, vinegar, BBQ rub, & yogurt. 
  2. Let slaw sit at room temperature for 15 minutes. 
  3. Taste and adjust seasoning if needed.
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Heather Sinyard