Chef Rusty Bowers from Pine Street Market creates these delicious Smokehouse Chicken Burgers on the Big Green Egg.
4 chicken patties
1 tbsp canola oil
2 tbsp BBQ sauce
4 slices sharp cheddar cheese
2 brioche buns
Creamy Cole Slaw (recipe below)
Really good pickle slices
Set the Big Green Egg for direct cooking without a convEGGtor at 350°F/177°C.
Season the chicken patties with salt and BBQ rub. Place a large cast iron skillet on the Big Green Egg and add the oil. Sear the patties for three minutes, flip and cook for an additional three minutes or until the internal temperature reaches 155°F. Top each patty with ½ tbsp BBQ sauce and a slice of cheese and finish cooking to an internal temperature of 165°F. Remove from the EGG and set aside.
While the burgers are resting, cut open the buns and lightly toast on the EGG. Remove the buns from the heat, stack two patties on each bottom half of the buns. Top with slaw and pickles, and top with the bun. Enjoy!
Creamy Cole Slaw Ingredients
2 cups cabbage, shredded
1 carrot, shredded
2 tbsp cider vinegar
2 tbsp BBQ rub
¼ cup Greek yogurt
Kosher salt, to taste
Creamy Cole Slaw Instructions
For the creamy cole slaw: in a large bowl combine the cabbage, carrot, vinegar, BBQ rub, & yogurt. Let slaw sit at room temperature for 15 minutes. Taste for seasoning.
Recipe and photo from Big Green Egg.