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Chicken Burgers with Red Cabbage and Apple Slaw

Scott Phillips

Servings: 4

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

Nutritional Information

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


  • 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.

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


Rate or Review

Reviews (6 reviews)

  • jamieelisekay | 06/12/2014

    Great recipe! Very flavorful and juicy. My boyfriend was reluctant (no beef, no bacon, no cheese), and even he loved them. I made extra slaw and am glad I did because it will be great leftover.Like other reviewers said the burger is quite wet uncooked, so I am not sure this would hold up grilling.

  • chocolatechipkt | 10/04/2012

    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.

  • CUParent | 11/27/2011

    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.

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