Carolina Zing Chicken Burgers with Super Slaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 pounds ground chicken
1/4 cup Worcestershire Sauce
1/4 cup Yellow Mustard
3 tbsp Hot Sauce, 2 tbsp for patties and 1 tbsp for slaw sauce
1 tsp Emeril’s Essence
1 tsp Kosher Salt, 1/2 tsp for patties and 1/2 tsp for sauce
1/2 tsp Black Pepper
2 tbsp Dry Bread Crumbs
1 tbsp Parmesan Cheese
1 cup Cider Vinegar
1/2 cup Ketchup
1 tbsp Brown Sugar
1 tsp Red Pepper Flakes
3 cups of bag Cole Slaw mix
6 Onion Sandwich Rolls
6 tablespoons Butter softened at room temperature
Vegetable Oil for brushing on grill



Preheat gas grill to med-high. Make patties by combining chicken, worcestershire, mustard, hot sauce (2 tbsp), Emeril’s Essence, salt (1/2 tsp), pepper, breadcrumbs, and parmesan in a large bowl. Mix ingredients by hand so all ingredients are incorporated together. Divide mixture into 6 equal portions and shape into patties. In another bowl wisk together vinegar, ketchup, brown sugar, red pepper flakes, remaining hot sauce, and remaining salt. Empty cole slaw bag into a large bowl and pour vinegar sauce over cole slaw. Mix thoughly with your hands so all the slaw gets coated in sauce. Cover and set aside. Brush oil on grill grate. Place patties on grill and cook until golden brown, about 4-5 minutes. Turn patties over and cook for another 4-5 minutes until golden brown. While 2nd half of burger is cooking take the onion buns and spread butter on the cut side and set them on the edges of the grill, cut side down. Toast for a minute or two until edges brown, then remove. When patties are golden brown remove them from the grill too. To assemble the burgers place on each bottom onion roll a chicken patty, then top each with 1/2 cup of slaw, and finally place top onion roll on burger and serve.