BBQ Chicken Burgers

Ingredients

Method

1. Turn on the grill and warm it to 350–400°F.
2. Preheat the toaster oven to 450°F. Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20 minutes, until browned and tender.
3. Make the flash-pickled pickles: add ¼ cup rice vinegar, ¼ cup water, 1 tablespoon sugar, and 1 teaspoon salt to a small saucepan. Bring to a boil, stirring until dissolved. Place the cucumbers and 1–2 tablespoons chopped fresh dill in a heatproof bowl or jar. Pour the hot vinegar mixture over. Let sit 15–20 minutes, stirring once or twice. For a colder, crisper pickle, refrigerate after the first 10 minutes.
4. In a large bowl, combine the ground chicken, BBQ sauce, matzo meal, salt, and pepper. Mix gently until just combined. Form into 4 patties. The mixture will be a bit softer than beef burgers.
5. Make the sauce by mixing the mayonnaise, mustard, and remaining BBQ sauce.
6. Grill the burgers about 5–6 minutes per side, until browned and cooked through to 165°F. During the last minute, brush each burger with a little extra BBQ sauce.
7. Make the crispy shallots: toss thinly sliced shallots with flour, salt, and pepper. Heat a thin layer of oil in a skillet over medium heat. Cook, stirring often, until golden and crisp, about 4–6 minutes. Transfer to a paper towel-lined plate and season lightly with salt.
8. Toast the brioche buns if desired. Build each burger with a BBQ chicken patty, flash-pickled pickles, crispy shallots, and extra BBQ sauce. Serve with roasted sweet potatoes and salad on the side.