Packed with sweet, smoky flavour thanks to a rich coffee and brown sugar BBQ sauce and served with a crisp apple slaw, these slow-cooked burgers are ideal for easy entertaining and weekend lunches.
(Prep and cooking time stated for burgers. Sauce prep time: 10min. Cooking time: 45min. Makes around 1.1litres.)
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Yields:
6
Prep Time:
25 mins
Cook Time:
6 hrs
Total Time:
6 hrs 25 mins
Ingredients
For the coffee and brown sugar BBQ sauce
2 Tbsp. olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
1 1/2 Tbsp. smoked paprika
2 tsp. mild chilli powder
1/2 tsp. ground cumin
160 g dark brown sugar
2 x400g tins chopped tomatoes* We used GH Pantry Partner, Cirio Polpo Finissima
400 ml freshly brewed strong coffee
50 ml apple cider vinegar
40 g tomato purée
For the burgers
900 boneless, skinless chicken thighs
1 tsp. garlic powder
1/2 tsp. celery salt
400 g coffee and brown sugar BBQ sauce
1 bay leaf
For the apple slaw
150 g green cabbage, finely sliced
1 Granny Smith apple, peeled, cored and cut into matchsticks (around 110g)
1 small red onion, finely sliced
Juice 1/2 lemon
40 g mayonnaise
1 Tbsp. olive oil
Small handful fresh parsley, finely chopped
6 burger buns, sliced
Directions
For the sauce
Step 1Start with the sauce. Heat the olive oil in a wide saucepan. Add the onion and sauté for 4-5min, until soft. Add garlic, smoked paprika, chilli powder and ground cumin and cook for 1min. Stir in dark brown sugar, chopped tomatoes, freshly brewed strong coffee, apple cider vinegar and tomato purée. Bring to the boil, then reduce heat to very low and simmer for 40min, stirring often. Season to taste and leave to cool before blitzing to make smooth. Store in sterilised airtight glass jars or bottles for up to 2-4 weeks. Freeze in freezer-safe containers for up to 3 months.
For the burgers
Step 1Season the chicken thighs with garlic powder, celery salt and salt and pepper. Set aside for 15min. Transfer to a slow cooker along with 300g of the Coffee and Brown Sugar BBQ Sauce and bay leaf. Cover and cook on high for 4hr or low for 6hr. Half an hour before the chicken is finished, combine all the slaw ingredients, seasoning to taste. Leave in the fridge.
Step 2Once the chicken is done, transfer thighs to a bowl without the liquid or bay leaf. Use a wire whisk to break up the chicken – it shreds easier, but you can also use two forks. Add the rest of the BBQ sauce along with 1-2 ladles of cooking liquid to loosen and coat the chicken. Stir to combine.
Step 3To serve, pile chicken in the burger buns, topping with the slaw.
GH TIP
You could also serve up this chicken in tacos or as part of a protein bowl with rice and roast veggies.
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
