A super flavorful Grilled Ground Chicken Burger that stays juicy on the grill. It is served up with a dill pickle slaw and garlic aioli. It will be the chicken burger you'll make again and again!COOK ALONG WITH THE AUDIO RECIPE USING THE PLAYER BELOW!!Or you can click through and watch Susie make these chicken burger patties, slaw and aioli on a 30 minute PinTV episode.
Preheat a charcoal or gas grill to high heat and prepare a baking sheet lined with waxed paper squares sprayed generously with nonstick cooking spray. Pro Tip: the burgers can be sticky, the wax paper squares will help you transfer the burgers to the grill!
non-stick spray
In a medium bowl, combine the parsley, tomato paste, garlic, milk, mayonnaise, salt, pepper, and onion powder.
Add in the bread cubes and mash the mixture together with a fork until it forms a chunky paste. (called a panade... this helps keep your chicken burgers juicy on the grill)
1 slice white or wheat bread
Add the Asiago cheese and the ground chicken. Gently mix everything together until just combined.
½ cup Asiago cheese, 1 lb. ground chicken
Form the mixture into 4-5 equal sized patties. They will be quite sticky. Place them on the prepared wax paper squares on the baking sheet.
Spray the tops of the chicken burgers with cooking spray to prevent sticking to the grill.
Grill the burgers over direct heat for approximately 4-5 minutes per side or until the internal temperature reads 165℉ with an instant read thermometer.
Serve burgers on toasted brioche buns topped very generously with the garlic aioli and dill pickle slaw. (recipes follow)
Brioche Buns
Dill Pickle Slaw
(this slaw is best made, at most, an hour before serving. it will release liquid and wilt the longer it sits.)
In a bowl mix all the dill pickle slaw ingredients together and stir.
2 cups angle hair coleslaw, ⅓ cup thinly sliced red onion, ½ cup chopped dill pickles, 1 tablespoon jalapeno, 2 tablespoon pickle juice, 1 tablespoon olive oil, ¼ teaspoon kosher salt
Garlic Aioli
In a small bowl stir together all the ingredients for Garlic Aioli.
½ cup mayonnaise, 2 garlic cloves, 1 ½ teaspoon fresh squeezed lemon juice
Video
Notes
NOTES:
Can sub other hard cheeses for the asiago. Some other options could be gruyere, grana padano, parmesan, pecorino romano.
Avoid breads that are seedy, nutty or overly grainy. If you choose a bread with a thick crust, remove and discard, only use the soft inside.
Use a ground chicken that has some fat content, like a 93/7. Avoid an "all breast meat" ground chicken or "extra lean", sometimes labeled 98/2.
To reduce the bite of the red onion you can slice it in half, then rinse it under cool water for about 30 seconds, and then slice it into thin pieces.
A refrigerated dill pickle will be your best option- like Claussen. It will have great flavor and crunch.
Choose your heat level when cutting the jalapeno. The heat is held on the inside of the jalapeno, in the white ribs and seeds. For very little to no heat only use the green outside parts. If jalapenos still seem spicy you can sub in part of a poblano pepper.