Name: Dill Pickle Chicken Burger
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 large burgers
Ingredients: 1.5 lb ground chicken (or 3 chicken breasts); 1 jalapeño (finely chopped); 2 tbsp fresh dill (finely chopped); 2 tbsp fresh parsley (finely chopped); 1 1/4 tsp salt; 1 tsp garlic powder; 1/2 tsp onion powder; 3 cloves of garlic (grated); 2 tbsp pickled onions (finely chopped); 1 tsp mustard; 2 tsp pickle brine; 1 cup mayonnaise; 2 tbsp greek yogurt (or sour cream); 1 pickle (finely diced); 2 tbsp fresh dill; 1 garlic clove; 2 tsp pickle brine; 1/4 tsp Worcestershire sauce; 1/2 tsp mustard; Fresh pepper; 4 pickles (sliced into thin strips); 1/2 cup all-purpose flour; 1/4 tbsp cornstarch (separated); 1/2 tsp each: salt, garlic powder, paprika; 1 - 1 1/2 cups beer (or sparkling water); 1 egg; Vegetable oil to fry; 1/2 head of green cabbage; 2 tbsp pickle brine; 1 tsp sugar (or honey)

Instructions

For the patties:

Slice the chicken breasts into big pieces and add to a food processor. Blitz until fully ground.
Add to a large bowl with the rest of the ingredients and mix to fully combine.
Split into 4 large burger patties (or 6 small ones) then set in the fridge while you prepare your other ingredients. Right before cooking, season with additional salt and pepper or your favourite seasoning (I had a Clubhouse dill pickle seasoning) on both sides.
Preheat the grill to 400 F. Sear the brugers 5-6 minutes per side or until the internal temperature is 165 F. Top with the shredded cheese to melt and then remove from heat.

For the dill pickle aioli:

Add all ingredients except for the diced pickles to a large jar or blender. Using an immersion blender, blitz all ingredients until combined. (If you blend the pickles, it'll make it too thin.)
Then, add the diced pickles just to mix in at the end. Add to a container and add to the fridge until ready to assemble the burger.

For the bacon weaves:

Preheat oven to 400 F. Slice the bacon slices in half. Line a baking sheet with parchment paper.
Then put 4 pieces vertically and then weave with 3 pieces horizontally.
Bake the bacon for 15-20 minutes or until crispy to your liking. Blot with paper towel to remove excess grease before adding to the burger.

For the beer battered pickle strings:

Heat oil to 375 F. Slice the pickles into strings, then dry with a paper towel.
Whisk flour, 2 tbsp of cornstarch, and the seasonings to combine. Add in the egg and 1 cup of beer to start. Whisk to combine. The texture should be a thin pancake batter. Add more beer if it's too thick.
With the additional 2 tbsp of cornstarch, add the pickles and cornstarch to a bowl and mix to coat the strings.
Fry the pickle strings in batches for 3-5 minutes or until golden brown and crispy. Add to a wire-lined baking sheet after frying and sprinkle with salt.

For the slaw:

Thinly slice or grate your cabbage and add to a large bowl.
Add in the pickle brine, salt, sugar and pepper and mix to combine.

To assemble:

Toast your buns with butter until golden brown, and add aioli to both sides. Add a small handful of slaw to the bottom and top it with the burger patty. Add the bacon weave, fried pickle strings, and pickled onions (optional) and enjoy!

Dill Pickle Chicken Burgers