Chicken Burgers With Red Cabbage And Apple Slaw

Chicken Burgers with Red Cabbage and Apple Slaw offer a delightful twist to the classic burger experience.

The recipe starts by combining ground chicken with diced Granny Smith apple, red onion, celery, mayonnaise, Dijon mustard, minced garlic, salt, and pepper. Gently mix the ingredients and form them into patties, making an indentation in the center of each one.

Next, heat vegetable oil in a nonstick skillet and cook the burgers until they turn golden brown on one side. Flip them over and continue cooking until they reach an internal temperature of 165°F, ensuring they are fully cooked.

While the burgers are cooking, prepare the slaw by mixing mayonnaise, mustard, lime juice, sliced red cabbage, and the remaining diced apple. Toss the ingredients together and season with additional lime juice, salt, and pepper according to your taste preferences.

To assemble the burgers, place each cooked patty on a split and toasted challah roll or hamburger bun. Top the burgers with the red cabbage and apple slaw, adding a refreshing crunch and tangy flavor.

These Chicken Burgers with Red Cabbage and Apple Slaw offer a delightful combination of savory and refreshing elements, making them a perfect choice for a satisfying and flavorful meal.

SERVES: 4

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
• 1/8 tsp. kosher salt
• 1/8 tsp. 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

INSTRUCTIONS:

1. 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.
2. 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 instant-read thermometer, 5 to 9 minutes more.
3. 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, salt, and pepper; toss to combine. Season to taste with more lime juice, salt, and pepper.
4. Serve the burgers in the rolls, topped with the slaw.

NUTRITIONAL INFORMATION:

PER SERVING

• 560 CALORIES | 27G PROTEIN | 38GCARB | 34G TOTAL FAT | 6GSAT FAT |
  12GMONO FAT | 13G POLY FAT | 190MGCHOL | 650MGSODIUM | 1G FIBER

NOTE:

• 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.
• Mixing mayonnaise with the chicken makes these burgers juicy. To keep them from getting tough, be gentle when shaping the patties.