3-ingredient chicken burgers with a quick and easy spicy slaw.
Mix the yogurt, pickle juice, and spices together in a large bowl before folding the slaw mix in. Place in the refrigerator to let the flavors get to know one another while you cook the burgers.
Mix the crushed chipotle and ranch together in a small bowl. Divide the chicken into 4 pieces and gently massage about 2/3 of the seasoning mixture into the top of each piece. (Don't over handle the chicken.)
Heat a large skillet (I used a 12-inch cast iron) over medium-high heat before adding the olive oil. Once the oil is hot, carefully add the chicken pieces spice side down. (Use the ventilation in your kitchen and be careful not to stand over the chipotle pepper as it cooks.)
Sprinkle the remaining seasoning on top and use a spatula to firmly press each piece down. This will be the only time you should press the burgers (to keep the juices sealed inside) so make it count!
Cook for about 3 minutes or until the chicken burgers have a good sear and have developed some color on one side. Flip and cook for another 2-3 minutes or until the burgers are cooked through and reach an internal temp of 165F.
Transfer the cooked burgers to a plate, reduce the heat to a medium-low, and toast the buns. Top each burger with the slaw and enjoy!