Dinner, Kid-Friendly, Lunch

BBQ Chicken Burgers with Traditional Coleslaw

Cooking method:

Ninja® Professional XL Food Processor
  • Prep Time: 15 mins
  • Total time: 35 mins
  • Skill Easy
  • Serves 10 people

BBQ Chicken Burgers with Traditional Coleslaw

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Dairy, Wheat

Ingredients

Coleslaw

  • 1/2 head red cabbage, cut in 2-inch pieces
  • 1/2 head green cabbage, cut in 2-inch pieces
  • 4 carrots, peeled, trimmed
  • 2 cups mayonnaise
  • 4 tablespoons apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Burgers

  • 1 pound uncooked, boneless, skinless chicken breasts
  • 1 pound uncooked, boneless, skinless chicken thighs
  • 1/2 cup Italian-style bread crumbs
  • 2 large eggs, lightly beaten
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 4 tablespoons canola oil, divided
  • 1 1/2 cups prepared barbecue sauce, divided

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions while you cook!

Method

  • Step 1

    Install the disc spindle in the XL Precision Processor® Bowl. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.

  • Step 2

    Install lid and place pieces of red cabbage in medium section of the feed chute. Select DISC, then using the pusher, push the red cabbage through the chute. When all red cabbage has been sliced, press DISC again to stop the program. Transfer red cabbage to a large bowl.

  • Step 3

    Repeat steps 1 and 2 with the green cabbage. Transfer green cabbage to the large bowl with the red cabbage.

  • Step 4

    Take out the adjustable slicing disc and put the reversible shredding disc on the disc spindle, coarse side up. If your unit comes with the reversible slicing/shredding disc, place shredding side up.

  • Step 5

    Install lid and place carrots in smallest section of the feed chute. Select DISC, then using the pusher, push the carrots through the chute. When all carrots have been shredded, press DISC again to stop the program. Transfer carrots to the bowl with the cabbage.

  • Step 6

    Wipe the bowl clean, then install the chopping blade. Add mayonnaise, apple cider vinegar, sugar, salt, and pepper. Install the lid, select HIGH and run for 30 seconds. Press HIGH again to stop the program when ingredients are well-combined. Transfer the mayonnaise mixture to the bowl with the cabbage and carrots and toss well to combine. Cover and
    place in the refrigerator until plating.

  • Step 7

    Wipe the bowl clean and reinstall the chopping blade. Place all burger ingredients except oil and barbecue sauce in the bowl. Install the lid, select
    HIGH, and run until ingredients are fully combined. Press HIGH again to stop the program.

  • Step 8

    Using a 1/4 cup, scoop the burger mixture and form
    into 8 3/4-inch patties.

  • Step 9

    Place a large nonstick skillet over medium heat with 2 tablespoons canola oil. When the oil is hot, place four burgers in the pan and cook for about
    5 minutes per side or until a digital thermometer reads 165°F. During the last two minutes of the cooking time, brush the tops of each burger with
    2 tablespoons barbecue sauce. No need to flip. Remove the burgers from the skillet, place on a platter, and cover with aluminum foil to keep warm.

  • Step 10

    Repeat step 9 with the remaining burgers, canola oil, and barbecue sauce.

  • Step 11

    When cooking is complete, place the burgers on the buns and top with the prepared coleslaw.