Barbecue Pulled Chicken Burgers

Name: Barbecue Pulled Chicken Burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1¼ lb (570 g) ground chicken, 93/7 lean; ⅓ cup (35 g) panko breadcrumbs; ¼ cup (60 ml) whole milk; ½ medium (60 g) yellow onion, finely minced; 1 clove (5 g) garlic, minced; ½ tsp (3 g) kosher salt; ¼ tsp (1.3 ml) ground black pepper; ½ tsp (1 g) smoked paprika; 1 tsp (5 ml) Worcestershire sauce; ¾ cup (180 ml) barbecue sauce; 4 whole brioche buns; 1 cup (240 ml) prepared creamy coleslaw, store-bought or homemade

From the MyKitchenBank Kitchen

Tender, juicy ground chicken patties baked until golden, topped with smoky-sweet barbecue sauce and crisp coleslaw for a lighter take on the classic burger. The patties stay moist thanks to finely minced onion and a touch of moisture-binding ingredients, while the coleslaw adds a cool, crunchy contrast. Ready in under 45 minutes.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 4 burgers

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Steps

Before you start

Preheat oven to 400 °F (200 °C)
Line a large baking sheet with parchment paper or aluminum foil
Have all burger toppings and brioche buns ready before cooking begins

1
Make the binder
- In a small bowl, stir together the panko breadcrumbs and whole milk until the breadcrumbs absorb the liquid and form a paste, about 30 seconds.
- Set aside.
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Ready when: breadcrumbs fully moistened and paste-like
Tip: The milk keeps the chicken patties tender and prevents them from drying out during baking.
2
Combine chicken mixture
- In a large bowl, add the ground chicken, minced onion, minced garlic, kosher salt, black pepper, smoked paprika, and Worcestershire sauce.
- Pour the breadcrumb paste over the mixture.
- Using a fork or your hands, gently mix until just combined—do not overmix, as this will make the patties dense and tough.
- The mixture should hold together loosely.
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Ready when: ingredients evenly distributed without dense or packed texture
Tip: Overworking ground chicken releases myosin, the protein that binds meat; mix just until combined for tender, juicy patties.
3
Shape patties
- Divide the chicken mixture into 4 equal portions (about 4.5 oz / 130 g each).
- Gently shape each into a patty about 3.5 inches (9 cm) in diameter and ¾ inch (2 cm) thick.
- Place on the prepared baking sheet, spacing them 2 inches (5 cm) apart.
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Ready when: 4 evenly shaped, uniform patties
Tip: Form patties with a gentle touch and avoid pressing down too hard; slightly irregular edges help them stay juicy.
4
Bake the pattiesOven 400°F / 205°C
- Place the baking sheet in the preheated 400 °F (200 °C) oven.
- Bake for 18–20 minutes until the patties are cooked through and golden brown on the edges.
- The internal temperature should reach 165 °F (74 °C) at the thickest point.
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Ready when: internal temperature of 165 °F (74 °C), patties firm to the touch with no pink inside
Tip: Use a meat thermometer inserted horizontally into the center of the thickest patty for accuracy; avoid touching bone or the pan.
5
Apply barbecue sauceOven 400°F / 205°C
- Remove the patties from the oven.
- Brush or spoon about 2 tablespoons (30 ml) of barbecue sauce onto the top of each patty, spreading it evenly.
- If you prefer less sauce, use 1.5 tablespoons (22 ml) per patty.
- Return to the oven for 1–2 minutes to warm the sauce slightly and meld it with the chicken.
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Ready when: sauce is warm and glossy, not bubbling aggressively
Tip: Brushing sauce after baking prevents it from burning; a light glaze is better than a heavy coating that slides off the bun.
6
Rest the patties
- Remove the baking sheet from the oven and let the patties rest for 3–5 minutes.
- This allows the juices to redistribute and the sauce to set slightly.
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Ready when: patties have stopped steaming and are firm
Tip: This brief rest makes a noticeable difference in juiciness—don't skip it.
7
Assemble the burgers
- Split each brioche bun and lightly toast the cut sides if desired (about 1 minute face-down on a skillet over medium heat, or in a toaster).
- Place one cooked patty on the bottom half of each bun.
- Top each with a heaping ¼ cup (60 ml) of coleslaw, then cover with the top bun.
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Ready when: buns lightly golden and crisp on the inside
Tip: Toasting the buns lightly prevents them from getting soggy from the sauce and coleslaw; don't overtoast or they'll be hard.

Good to know

Tips

Mix the chicken mixture just until the ingredients come together; overworking develops gluten in the breadcrumbs and makes patties tough and dense.
For extra flavor, toast the onion and garlic in a small skillet over medium heat for 1–2 minutes before adding them to the chicken mixture; this mellows their raw bite.
If your coleslaw is watery, drain it well before topping the burgers so the bun doesn't fall apart.
For a pulled-chicken effect, shred the cooked patties slightly with two forks before plating, then serve on the bun with extra sauce—it mimics traditional pulled chicken while keeping the texture moist.

Make ahead

The chicken patties can be shaped, wrapped in plastic wrap, and refrigerated up to 4 hours ahead. Bake directly from the fridge, adding 2–3 minutes to the cooking time. Coleslaw can be made or purchased up to 1 day ahead."

Storage & reheating

Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325 °F (163 °C) oven for 5–7 minutes until warmed through. Do not microwave, as this dries them out. Uncooked patties freeze well for up to 2 months; thaw in the fridge overnight before baking, or add 3–4 minutes to the bake time if cooking from frozen.

Substitutions

barbecue sauce → smoky chipotle sauce or tangy mustard-based sauce. Use the same volume as barbecue sauce. Adjust sweetness to taste if using a spicier sauce.
prepared creamy coleslaw, store-bought or homemade → pickled red cabbage or a fresh vinegar-based slaw. The tanginess of pickled or vinegar-based slaws pairs well with the sweet barbecue sauce.
brioche buns → potato buns, soft pretzel buns, or whole wheat buns. Brioche adds richness; other buns work if you prefer less sweetness or more structure.
panko breadcrumbs → finely crushed saltine crackers or regular breadcrumbs. Regular breadcrumbs will make denser patties; use slightly less (¼ cup / 30 g) if substituting.