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Southern "Fried" Chicken Burgers

Southern "Fried" Chicken Burgers


For Coleslaw:

  • 2 tablespoons nonfat plain Greek yogurt
  • 1 tablespoon reduced fat mayonnaise
  • 1 tablespoon plus 1 teaspoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon celery seed
  • 2 cups loosely packed pre-shredded coleslaw mix
  • Kosher salt and freshly ground black pepper to taste

For Burgers:

  • 5 whole wheat English muffins
  • 1/4 cup lowfat buttermilk
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon kosher salt
  • 1 pound lean ground chicken
  • 6 teaspoons honey mustard


    To make coleslaw:

    1. Stir together yogurt, mayonnaise, vinegar, sugar, and celery seed in a medium bowl. Add coleslaw mix and stir well to coat. Season with salt and pepper. Cover and chill until ready to serve.

    To make burgers:

    1. Tear one English muffin into chunks and add to food processor. Process for about 10 seconds to make medium bread crumbs. In a large bowl, stir together crumbs, buttermilk, black pepper, cayenne pepper, and salt.
    2. Add ground chicken and mix well, using your hands or a large spoon. Form into four patties about 3 1/2 inches wide and three-quarters of an inch thick.
    3. Place patties on a lightly oiled grill and cook for 5 to 6 minutes. Flip burgers and cook 5 to 6 minutes more, or until an instant-read thermometer inserted in the center of a burger reaches 165 degrees F. Transfer to a plate and tent with foil.
    4. Split remaining English muffins and lightly toast on the grill. To serve, spread one side of each muffin with 1 1/2 teaspoons honey mustard. Top each with a burger, one-third cup coleslaw, and the other muffin half.


    • Nutritional information includes 1/8 teaspoon of added salt.

    Nutrition Information

    Per serving: 361 kcal cal., 12 g fat (3 g sat. fat), 550 mg sodium, 4 g fiber, 5 g sugar, 28 g pro., 188 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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