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Chicken Burgers with Red Cabbage and Apple Slaw

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.

Serves 4

1 lb. ground chicken (not chicken breast)

1½ cups small-diced peeled Granny Smith apple (about 1 large)

½ cup small-diced red onion (about ½ medium)

¼ cup small-diced celery (about ½ 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

1½ cups packed thinly sliced red cabbage

4 challah rolls or hamburger buns, split and toasted

In a medium bowl, combine the chicken with ½ cup of the apple, the onion, celery, 2 Tbs. of the mayonnaise, 1 tsp. of the mustard, the garlic, ½ tsp. salt, and ¼ tsp. pepper. Gently mix with your hands and form four ½-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 instant-read 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.


It is a quote. Fine Cooking Magazine October / November 2011

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