BBQ Chicken Burger

Forget shredded chicken: These BBQ Chicken Burgers are going to be your new favorite way to enjoy barbecue chicken. Our Test Kitchen professionals said everyone loved these. Smoky chipotle and paprika, creamy slaw, zesty mustard, and tangy pickles make for a flavor profile that's out of this world for a burger. The slaw is a simple mixture that starts with store-bought mix, so it's easy to throw together right before serving. Plus, it adds the perfect amount of crunch. These BBQ Chicken Burgers are tasty enough to stand up on their own, but it wouldn't be a cookout without some of our favorite side dishes. Pair these BBQ Chicken Burgers with your favorite potato salad, macaroni and cheese, or baked beans, and dig in. Whether you're hosting a summer cookout for the neighbors or want a kid-friendly recipe for a weeknight, try these BBQ Chicken Burgers for a fun diversion from pulled pork and ribs.

BBQ Chicken Burger
Photo: Photographer: Jennifer Causey; Food Stylist: Chelsea Zimmer
Active Time:
35 mins
Total Time:
45 mins
Serves 4 (serving size: 1 burger)


  • 1 1/2 pounds ground chicken

  • 1 tablespoon adobo sauce

  • 1 teaspoon smoked paprika

  • 1 3/4 teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 2 1/2 cups shredded coleslaw mix (from 1 [12-oz.] pkg.)

  • 1/3 cup mayonnaise

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon granulated sugar

  • Cooking spray

  • 1/4 cup barbecue sauce, divided

  • 4 hamburger buns, split and lightly toasted

  • 8 teaspoons yellow mustard

  • 12 hamburger dill pickle chips


  1. Mix together chicken, adobo sauce, paprika, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a large bowl using your hands. Shape into 4 (3/4-inch-thick) patties. Arrange patties between 2 sheets of wax paper on a baking sheet; freeze 15 minutes.

  2. Meanwhile, stir together coleslaw mix, mayonnaise, vinegar, sugar, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until thoroughly combined.

  3. Heat a grill pan over medium-high; generously coat with cooking spray. Add patties to pan; cook until a thermometer inserted in thickest portion of patties registers 165°F, about 5 minutes per side. Transfer to a plate; immediately brush tops evenly with 2 tablespoons of the barbecue sauce.

  4. Spread cut sides of bottom bun halves evenly with mustard; top with patties, slaw, pickles, and remaining 2 tablespoons barbecue sauce. Replace top bun halves.

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