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Nashville Hot Chicken Burger
Andre Lewis

Nashville Hot Chicken Burger

Ground chicken makes a tender patty, but it needs a light touch during mixing. It also must reach 165°F. A cayenne-brown sugar butter glaze supplies the Nashville-style heat. Cool pickles and lettuce keep this from turning into a dare.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 large egg beaten
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 2 tbsp unsalted butter
  • 1 tbsp cayenne pepper
  • 2 tsp brown sugar
  • 1/2 tsp smoked paprika
  • 4 soft hamburger buns
  • 16 dill pickle chips
  • 1 cup shredded iceberg lettuce
  • 1/4 cup mayonnaise

Method
 

  1. Mix the chicken, panko, egg, salt and garlic powder gently until the crumbs disappear, then shape 4 patties with damp hands.
  2. Chill the patties for 10 minutes while a lightly oiled nonstick skillet heats over medium.
  3. Cook the patties for 5 to 6 minutes per side, turning once and never pressing, until the centers reach 165°F.
  4. Melt the butter in a small saucepan and whisk in the cayenne, brown sugar and smoked paprika for 30 seconds.
  5. Brush both sides of each cooked chicken patty with the hot butter glaze.
  6. Toast the buns cut-side down in the skillet for 1 minute.
  7. Spread mayonnaise over the buns, then build each burger with lettuce, one glazed chicken patty and 4 pickle chips.