Double Cheese Grilled Chicken Burger with Southwest Slaw

Catherine Cote Classique Fume Burger Exceldor Vu Face H LR

In collaboration with
Folks & Forks

4 Portions
25 min Prepping
10 min Cooking
Recipe Easy


For the burgers

On sale

For the Southwest slaw

  • 500 ml (2 cups) minced red cabbage
  • 250 ml (1 cup) minced green cabbage
  • 3 Italian tomatoes, diced
  • 1 grated carrot
  • 1 grated or minced white onion
  • 1 finely chopped, seeded jalapeño
  • 1 bunch finely chopped fresh cilantro
  • 125 ml (1/2 cup) sour cream
  • 60 ml (1/4 cup) mayonnaise
  • 60 ml (1/4 cup) milk
  • Juice from one lime
  • 15 ml (1 tbsp) white sugar
  • 10 ml (2 tsp) tomato paste
  • 10 ml (2 tsp) white vinegar, white wine vinegar, or cider vinegar
  • 5 ml (1 tsp) garlic powder
  • 2.5 ml (1/2 tsp) chipotle chili powder
  • 2.5 ml (1/2 tsp) salt


Click the steps to erase them.

For the burgers

  1. Slice each chicken breast in half thickness-wise, then cut each fillet in half lengthwise to get 8 pieces. Using a meat tenderizer or rolling pin, lightly pound the fillets.
  2. In a bowl, mix the chicken with the barbecue sauce and let rest at room temperature while preparing the slaw. The chicken should be tempered before grilling, but you can also refrigerate it and let it marinate for up to 3 hours. Bring to room temperature 20 minutes before cooking.

For the slaw

  1. In a bowl, combine the red and green cabbage, tomatoes, carrot, onion, jalapeño, and cilantro.
  2. In another bowl, mix the sour cream with mayonnaise, milk, lime juice, sugar, tomato paste, vinegar, garlic powder, chipotle chili, and salt. Taste and adjust seasoning if necessary.
  3. Pour the dressing over the slaw and mix to combine well. Let sit while preparing the burgers. (The slaw can be made up to 3 hours ahead.)

To assemble the burgers

  1. Preheat the barbecue to 200°C (400°F).
  2. Place the chicken fillets on direct heat, then reduce the flame to low. Cook each side for 3 to 4 minutes.
  3. Transfer the cooked chicken to a plate and place slices of Bergeron Classique Fumé cheese over each piece. Allow to melt slightly.
  4. Spread the buns with butter and grill until golden.
  5. Spread the bottom of the buns with ranch dressing. Stack two pieces of chicken on each bun, top with the slaw and crispy onions. Close the burgers and serve immediately.