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
It can be a little messy (gloves can help with that) but it's the easiest and fastest way to thoroughly combine the ingredients. Chilling the patties in the fridge or freezer for 15 to 20 minutes before cooking binds them together. This way, the chicken burgers will not fall apart and cook more evenly.
What makes chicken patties stick together? ›
Egg: An egg adds moisture and helps bind the chicken patties together. Seasonings: These chicken burgers are seasoned with fresh garlic, salt, and pepper. Oil: Cook the chicken burger patties in olive oil on the stove.
What can I add to ground chicken to keep it moist? ›
Oils, chillies and spices can also be added. The oils will help prevent the meat from drying out, which can cause the meat to burn more easily, and the chillies and the spices will most certainly will your dish some kick.
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.
How do you get ground chicken to stick together? ›
If you add half a cup of breadcrumbs and an egg - per kg of ground meat - that will hold the ground meat - either beef or chicken - together much better in burgers. And look - if you are going to add stuff - you may as well go the “whole hog” and add some seasoning and fresh herbs of your choice too!
What is the binding agent for ground chicken? ›
Large Egg: The binding agent in chicken burgers that holds our patties together.
How do you keep homemade patties from falling apart? ›
Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.
What helps homemade burgers stick together? ›
There are a few ingredients you can add to burgers to help hold them together, such as eggs, breadcrumbs, grated cheese, or even cooked grains like quinoa or rice. These ingredients act as binders and help keep the burger patties intact while cooking.
How do you make homemade patties stick together? ›
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.
What is the secret to moist chicken? ›
However, I find that a wet brine makes for a much moister cut of meat. To do this, dissolve 1/4 cup of salt in a cup of hot water and then dilute it with three cups of cold water. Add the chicken breasts and let sit for about an hour — but even as little as 15 minutes can help.
Coat a small pan with vegetable cooking spray (like Pam). add a pinch each of garlic powder, onion powder, and pepper. Add it to the pan and place it over medium heat, sautéing the ground chicken for 5 to 10 minutes or until it's no longer pink.
Why is my chicken burger dry? ›
Avoiding dry chicken burgers
The trick to cooking a good chicken burger is watching the cooking time. Don't overcook as you'll go from juicy to bone dry. They should take approx. 4 to 5 minutes per side, but having said that, it does depend on whether you're cooking them on a stove or a BBQ.
Are chicken burgers healthier than hamburgers? ›
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? ›
There is just something about a crispy chicken stacked between two pieces of bread with mayonnaise and lettuce. Simplicity is also an element that is often overlooked when it comes to a chicken burger. Grilled chicken is good; I get it for those 'woke' health-conscious guys.
What is a chicken burger called? ›
Chicken burger
Some establishments serving hamburgers also serve chicken sandwiches, giving customers an alternative to beef. Such a sandwich may also be called "chicken on a bun" or "chicken burger" in many countries, and is served on a hamburger bun with similar condiments and toppings as found on hamburgers.
How do you keep burgers from breaking apart? ›
Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.
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.
What do you use to keep hamburger patties from falling apart? ›
Particularly when you're using lean meat, which doesn't have enough fat to keep a patty intact on its own, it's a good idea to incorporate a little quick-cooking oats and an egg into your recipe.
What can I put in my burgers so they don't fall apart? ›
It's not necessary to add binders like eggs or breadcrumbs to the ground beef when making burger patties. These can actually make the patties too dense and lead to them falling apart on the grill. Simply season the ground beef with salt and pepper before forming the patties.
