Our pal Steve Waldron has done another delicious recipe. This time it is his version of a BBQ Chicken Burger and we agree – it IS delicious!!

Chicken Breast or Chicken Thigh?

We know we have choices when it comes to what cut of chicken to use for a chicken burger. If you go to any restaurant and order a chicken burger, chances are it will be chicken breast. Of course you do experience the battered crispy burger that is disguised as ground chicken. We know that happens but for the most part, it is a chicken breast.

Saying that however, many BBQ cooks choose a different cut of chicken to use. Steve and BBQ Brian would quickly agree that the better flavour is in a chicken thigh. This smaller portion is darker in colour and when prepared properly offers more flavour, more texture and even more juiciness over the popular breast. As Steve describes in this recipe, take the effort to cover the boneless, skinless chicken thigh with plastic wrap and pound gently to make it even in thickness and texture. This simple step will elevate your chicken experience!

Why So Many Layers?

We could simply make this batter coated chicken thigh and make the sandwich but… there’s room to add more texture and flavour. Steve coated and fried the bacon AND added fried onion rings too on this BBQ Chicken Burger. But the fun doesn’t stop there… there’s cheese too and the zingy and spicy Rock’n Red 2.0 BBQ Sauce. So why so many layers?

Many chef inspired dishes take into account the concept of textures and contrasting or complementing flavours. In this instance, the fried panko and the baked bacon will add crunch. This will be in contrast to the soft inner texture of the chicken thigh. Meanwhile, the creaminess of the melted cheese will contrast the vinegar in the BBQ sauce. This simply means there is more going on in your mouth. This just makes things more delicious!

Steve’s Delicious BBQ Chicken Burger

Print Recipe

It's a House of Q dinner! This BBQ Chicken Burger has House of Q House Rub in the chicken coating, onion ring batter and on the bacon. On a toasted potato bun there is cheese and House of Q Rock'n Red 2.0 sauce. Tasty, crunchy and just a bit of heat from the sauce.

Course Main Course

Cuisine Grill, Kitchen, Oven

HoQ Product House Rub, Rock’n Red 2.0

Author House of Q

Ingredients

• 2 cups A/P flour
• 3 TB House of Q House Rub
• 2 Ts salt
• 1 cup rice flour
• 1/2 Ts baking powder
• 1 1/4 cups water
• 1 cup panko bread crumbs
• 4 strips bacon
• 2 onions cut into rings
• 2 chicken thighs – boneless skinless
• 2-4 slices cheese of your choice – cheddar Havarti or Gouda are great choices
• 4 TB House of Q Rock'n Red 2.0 BBQ Sauce
• 2 buns – soft potato buns are great for this burger

Instructions

• In a bowl mix the flour, House Rub and 1 teaspoon of salt. Set aside 1/4 cup for the bacon and 3/4 cup for the onion rings. On a plate or cutting board coat 4 strips bacon on both sides with the flour mixture and pat in. Place the bacon on a baking sheet in a cold oven and turn it on to 325 F and cook bacon for 25 mins. No need to flip the bacon. If using a convection oven, watch for differences in timing for crisp bacon. Set aside.
  
• Heat fry oil to 350 F for the onion rings. Cut 2 medium onions into rings. Mix the reserved flour mixture, rice flour, remaining 1 teaspoon of salt together then add enough water to get a medium batter like pancake batter (thinner) than waffle batter (thick). You may need more water. Coat the onion rings in the batter and then coat with panko. Place in the hot oil and cook in batches until they are brown and crispy. A ball park estimate is 2 or 3 minutes. Set aside
• Preheat BBQ and cast iron griddle plate or similar to 450 F. Carefully pound 2 large boneless skinless thighs so they are of even thickness and will fit on the bun. Coat in the remaining flour mixture.
  
• Add a Tablespoon or so oil to the griddle and also spray the chicken with oil. Cook on one side until crispy and brown then turn over. Then flip them over and continue to cook until the meat temperature is above 165 F. Top with cheese to melt slightly and remove.
  
• To finish the burgers and assemble them, toast the potato buns. Then spread a generous amount of Rock’n Red on bottom bun, add 2 or 3 of the onion rings, the fried chicken with cheese, the bacon and then more sauce on the top bun. Super delicious!!

Shopping for Burger Ingredients