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.

Ingredients

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

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

Preparation

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.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(6 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Red Cabbage
IN THIS RECIPE
Challah Bread
IN THIS RECIPE
Apples
FEATURED
Rhubarb

Reviews

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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Chicken Burgers with Red Cabbage and Apple Slaw
Yield: 4 servings
Cuisine: American
Ingredients: 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