Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Chicken and Apple Burgers with Maple Mustard
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 538
- Total Fat
- 33 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 123 milligrams
- Sodium
- 869 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 4 grams
- Sugar
- 15 grams
- Protein
- 31 grams
These juicy chicken burgers deliver big, bold flavor while staying deliciously healthy. Grated apple and a touch of mayo help keep lean ground chicken moist as it cooks, and a generous amount of sage and spices makes them extra tasty. A quick sauté of apples and onions is the savory-sweet topping for the patties, and a tangy maple-mustard sauce for the buns is so flavorful it makes ketchup optional. With 31 grams of protein per serving, they’re a high-protein winner for burger lovers. Just add a bright slaw or crisp salad for a complete weeknight-friendly meal.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 538
- Total Fat
- 33 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 123 milligrams
- Sodium
- 869 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 4 grams
- Sugar
- 15 grams
- Protein
- 31 grams
Ingredients
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Directions
- Grate one-quarter of the apple on the coarse holes of a box grater into a large bowl. Slice the remaining apple and set it aside.
- Add the chicken, breadcrumbs, mayonnaise, sage, 1 teaspoon of the paprika, 1/2 teaspoon of the onion powder, 3/4 teaspoon salt and several grinds black pepper to the bowl with the grated apple. Mix with your hands to combine thoroughly. Form the mixture into four 3/4-inch-thick patties, place them on a plate and refrigerate them while you make the sautéed apples.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the onion and sliced apple. Season with 1/4 teaspoon salt, the remaining 1/2 teaspoon paprika and the remaining 1/4 teaspoon onion powder. Cook, stirring occasionally, until the apples and onions are golden and wilted, 5 to 7 minutes. Add the vinegar and cook until it has evaporated. Transfer the apples and onions to a small bowl.
- Meanwhile, combine the mustard and maple syrup in a second small bowl and set aside.
- Wipe the skillet clean, return it to medium heat and add the remaining 2 tablespoons oil. When the oil is hot, add the patties. Cook until browned on the undersides, about 4 minutes. Carefully flip the patties and cook until cooked through, 4 to 5 minutes more.
- Spread the maple mustard on the bottoms of the buns and place a burger on each. Divide the apple-onion mixture between the burgers and cover with the tops. Serve immediately.
