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Chicken Burgers with Red Cabbage and Apple Slaw

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Serves 4

  • by Dina Cheney from Fine Cooking
    Issue 113

For a fresh take on a burger, give these chicken patties a try. Apples and celery mixed into the ground chicken give the burgers a subtly sweet, aromatic note, while the bright, creamy slaw provides great crunch.

  • 1 lb. ground chicken (not chicken breast)
  • 1-1/2 cups small-diced peeled Granny Smith apple (about 1 large)
  • 1/2 cup small-diced red onion (about 1/2 medium)
  • 1/4 cup small-diced celery (about 1/2 stalk)
  • 5 Tbs. mayonnaise
  • 2 tsp. Dijon mustard
  • 2 tsp. minced garlic
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. vegetable oil
  • 1 tsp. fresh lime juice; more as needed
  • 1-1/2 cups packed thinly sliced red cabbage
  • 4 challah rolls or hamburger buns, split and toasted

In a medium bowl, combine the chicken with 1/2 cup of the apple, the onion, celery, 2 Tbs. of the mayonnaise, 1 tsp. of the mustard, the garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Gently mix with your hands and form four 1/2-inch-thick patties. Make an indentation in the center of each one with your thumb.

In a 12-inch nonstick skillet, heat the vegetable oil over medium heat until shimmering hot. Cook the burgers until golden-brown on one side, about 5 minutes. Flip, and continue cooking until the internal temperature reaches 165°F on an instantread thermometer, 5 to 9 minutes more.

Meanwhile, in a medium bowl, mix the remaining 3 Tbs. mayonnaise and 1 tsp. mustard with the lime juice. Add the remaining apple, the cabbage, and 1/8 tsp. each salt and pepper; toss to combine. Season to taste with more lime juice, salt, and pepper.

Serve the burgers in the rolls, topped with the slaw.

Serving Suggestions

Serve with a fresh salad and Maple Pan-Roasted Baby Carrots.
 

nutrition information (per serving):
Calories (kcal): 560; Fat (g): 34; Fat Calories (kcal): 310; Saturated Fat (g): 6; Protein (g): 27; Monounsaturated Fat (g): 12; Carbohydrates (g): 38; Polyunsaturated Fat (g): 13; Sodium (mg): 650; Cholesterol (mg): 190; Fiber (g): 3;

Photo: Scott Phillips

This recipe was great. I added freshly grated ginger to both the burgers and cabbage slaw for a little added kick. And I used ground chicken breast, as that's all that was available, and the burgers were still moist and flavorful. I served this with roasted acorn squash slices drizzled with a balsamic reduction, and it all worked beautifully together.

Excellent. My whole family loved these. I agree with the other reviewers, it looked way too wet and sloppy during preparation, but cooked up perfectly. I omitted the lime juice (allergies) but it still tasted great. Fast and easy and good year 'round.

Delicious. Very different and can be thrown together in about 30 minutes after walking through the door. The patties look WAY TOO moist after mixing with the mayo, but they turned out perfect. Made with the Maple Glazed carrots as suggested. Could have eaten about two pounds more of those.

I loved the ingredients, but I was still amazed at how delicious this was. What's even better? It can be cooked year round - no grill needed and everything listed is readily available (happy husband - no snow cooking). The patties got nicely caramelized, and the slaw was delicious - it would be good on pork tenderloin, too. Thank you!

Delicious and easy. Adding the mayo into the burger seemed and was a great idea to making this a very moist burger. Make extra and have leftovers for lunch. The slaw is worth the effort and adds a delightful crunch to the dish. I added more lime so keep the extra as suggested.

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