Ground chicken burgers with apple and rosemary, plus an apple slaw on top!
This post is sponsored by Safeway. Thank you, friends, for letting me partner with brands to help fund the costs of recipe development onthis site!
I’ve got my eye on the grill these days. It’s warming up outside, but it’s still too chilly at night for me to relegate all cooking duties to my husband on the grill just so I can sit inside with my feet up with a margarita. Whoops, I mean, I make intricate, delicious side dishes while he grills outside.
Fine, I drink a lot while scouring the fridge for something easy to throw together that will pass as side dish. I can be so lazy when it comes to side dishes. Ya feel me? I would rather spend an extra half hour on the deck laying in the sun lately.
I’m looking for easy, throw-together type meals these days. And if a side dish can double as a burger topping and even be used inside the burger, well, that’s even better. These rosemary apple ground chicken burgers with slaw come in at just 9 ingredients and 9 minutes of prep time. Now that I can do, even on a Monday.
What do you use to bind your ground chicken burgers together?
I think most people use eggs, but I’ve always been a mayonnaise gal. Specifically, olive oil mayonnaise. Even more specifically, the new squeezable Hellman’s Olive Oil Mayonnaise. It’s just fun to squeeze mayo! While I was at it, I bought squeezable Heinz Yellow Mustard, too.
Fret not if you can’t find these products in your store yet—they are new products! I got them at Safeway, and you can, too. They should have a flashy ‘new item’ tag on them.
So, ready, set 9 minutes of prep! First, combine the mayo, mustard, rosemary, salt and pepper. Next, grate half of the green apple. You need a really sharp grater to cut through the skin, or else you’ll get mush. Mush is still delicious, just so you know.
Don’t worry about what to do with the other half of the apple—we’re putting it in the slaw! Add the apple to the wet ingredients, mix well, and then finally stir in your ground chicken. I add the chicken last after I’ve made sure all other ingredients are mixed well, so that we don’t over-work the meat.
Next, it’s time to slaw! Grab a small cabbage. Here’s a little secret: the smallest cabbages are organic ones. It pains me, as a chick with a Master’s degree in agronomy to be so accepting of low crop yields, but organic cabbages are the right size for a family of two. Sometimes I see large families buy normal-sized cabbages and I get jealous. Is that weird? Anyway, if you luck out with a small cabbage, you can use half of it. A regular sized cabbage will only require ¼.
If you mix up these ground chicken burgers and pass them off to your partner to grill, you’ll have the side dish/ slaw/ burger topper ready before the coals are even hot. You’re so close to burger town!
If you're up for making your own hamburger buns, try my brioche bun recipe that makes just 4 buns!
Prep Time9 minutes
Cook Time15 minutes
Total Time24 minutes
Ingredients
- 2 tablespoons Mayonnaise
- 1 tablespoons Yellow Mustard
- 1 teaspoon dried rosemary (or 2 teaspoon fresh)
- ¼ teaspoon salt
- freshly ground black pepper, to taste
- ½ a green apple, grated
- ½ pound ground chicken
- 2 whole wheat burger buns, split and toasted
- Green Apple Slaw
- ¼ head cabbage, shredded
- ½ green apple, grated
- 4 tablespoons Mayonnaise
- 2 tablespoon rice wine vinegar
- ¼ teaspoon salt
- freshly ground black pepper, to taste
- handful fresh parsley, chopped
Instructions
- First, make the burgers: in a small bowl, combine the mayo, mustard, rosemary, salt and pepper. Grate half of the apple and add it to the bowl. Stir very well to combine.
- Add the chicken to the mixture, and mix well, but be careful not to overmix your meat.
- Divide the mixture in half and shape two patties. Pass off to husband who is preheating the grill.
- Cook the burgers over a low flame (low and slow is best for ground poultry on the grill) for 5-7 minutes per side. Use a meat thermometer to ensure an internal temperature of 165 before removing from the grill.
- While the burgers cook, grate the other half of the apple. Thinly slice the cabbage.
- In a serving bowl, whisk together the mayonnaise, vinegar, salt and pepper. Add the grated apple, cabbage, and parsley to the bowl and toss everything to combine. The slaw tastes best if its allowed to sit for a few minutes before serving.
- When ready to serve, add a burger patty to each burger bun, top with slaw, and serve.
Notes
I use olive oil mayonnaise, but it's your choice.
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Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 717Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 72mgSodium: 615mgCarbohydrates: 94gFiber: 17gSugar: 16gProtein: 31g
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FAQs
To prevent them from falling apart, only mix the ground meat until it's just combined with the other ingredients and always let the patties chill in the fridge for at least 15 minutes before cooking.
How do you grind chicken for burgers? ›
Instructions
- Trim the fat off the chicken. One time, I didn't do this first, and the fat just got wrapped around and caught up in the middle of my food processor.
- Close the food processor and mix at high speed for about 1 minute. ...
- If consistency is smoothly ground, you are done! ...
- Once done, store in the fridge.
Chicken breast is my preference for a relatively uniform shape when trimmed to size. However, boneless chicken thighs work as well. Whichever you use, it's best to pound to even thickness so it cooks through evenly and sits reasonably straight on the burger.
How do you cut chicken breast for chicken burgers? ›
Slice each of the breast fillets in half, to make four round(ish), burger-sized fillets. Place them on a board and cover with baking paper before using a rolling pin to pound them to about 1cm thickness. *Ensure that the chicken is evenly flattened so that they don't take too long to cook.
What's the difference between a chicken burger and a hamburger? ›
Typically hamburgers are served on a hamburger bun and made from ground beef. If you made a patty from ground chicken and served it on a hamburger bun, it would probably called a chicken burger. Sandwiches may be served on bread or toast or a roll that is not a hamburger bun.
What is the binding agent for ground chicken? ›
Fresh or Panko Breadcrumbs: They help to bind our ground chicken patties and keep our chicken burgers moist.
Do I need a binder for chicken burgers? ›
You start with ground chicken instead of beef, mix in some seasonings, and form them into patties using your hands. No extra binders required!
How do you know when ground chicken burgers are done? ›
Use a meat thermometer to check the internal temperature of the patties while they are cooking. You want chicken burgers to reach an internal temperature of 170 F to be cooked through. I recommend pulling the chicken patties off the heat when the temperature reaches 165 F.
What kind of chicken is used for ground chicken? ›
If you're looking for lean ground chicken, use boneless, skinless chicken breasts. If you're looking for a bit more flavour and richness, try adding some boneless, skinless chicken thighs. Because ground chicken is so lean, there are a few things to keep in mind before you begin cooking.
What meat does Gordon Ramsay use for burgers? ›
Top with lettuce, tomato, gherkins and coleslaw before placing the lids on top. Serve immediately. TIP: The secret to our burger is the combination of different cuts of beef and the minced beef running through the mix. Ask your butcher to mince them for you or invest in a mincer for a lifetime of great burgers!
I am not very fond of burgers but as far as i know, a chicken fillet burger includes a fried or roasted chicken breast piece for the patty. But chicken burger has a patty made out of minced chicken.
What's the difference between a chicken sandwich and a chicken hamburger? ›
A bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the U.S., but in the UK and other Commonwealth or former colonial countries, such a dish is not generally considered a sandwich, and would generally be called a chicken burger instead; most North Americans would not consider ...
Why do my chicken burgers fall apart? ›
Chicken burgers tend to fall apart on the grill when they are over mixed and not pressed firmly enough into a patty.
Are chicken burgers junk food? ›
Burgers made from chicken are a more nutritious choice. If you're watching your weight or just trying to eat better, chicken over beef is the way to go because it has fewer calories and less saturated fat, making it less likely to lead to obesity and associated health concerns.
Why is chicken burger so good? ›
While this is true, chicken is abundant in rich flavour and a hearty texture that is very satisfying. Chicken takes very well to flavour, which lets you experiment with various herbs, spices, and sauces, which isn't something you can do with a traditional beef burger.
Are chicken burgers healthier than hamburgers? ›
Chicken breast is lower in calories and fat than ground beef, making it a better choice for those looking to watch their calorie intake. However, the breading and frying process used in making fried chicken burgers can increase the calorie and fat content. In terms of taste, both burgers have their fans.
How do you keep ground meat together for burgers? ›
Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.
How do you keep homemade burgers from falling apart? ›
Bind the patty together
If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.
How do you keep ground meat from falling apart? ›
Before you start grilling, it's important to chill the patties in the refrigerator for at least 30 minutes. This helps the fat in the meat solidify, which in turn helps the burgers hold their shape on the grill. Chilling the patties also gives the flavors a chance to meld and results in a more flavorful burger.
