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.

(6 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Red Cabbage
IN THIS RECIPE
Challah Bread
IN THIS RECIPE
Apples
FEATURED
Squash Blossoms

Reviews

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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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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