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Herbed chicken and apple burgers recipe

Herbed chicken and apple burgers recipe

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  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken burgers

Adding diced apple – tart or sweet fruit, to your taste – to chicken burgers not only gives a fruity flavour that complements the meat and herbs, but also lightens up the meaty burgers and provides fibre. Served in baps, with honey mustard and crisp fresh watercress, these are a great alternative to beef burgers.

9 people made this

IngredientsServes: 4

  • 340 g (12 oz) minced chicken
  • 1 red onion, finely chopped
  • 4 tbsp fresh breadcrumbs
  • 2 green-skinned apples, such as Granny Smith (for a tart taste) or Golden Delicious (for a sweet taste), coarsely grated
  • 1 tbsp chopped fresh sage
  • 2 tsp fresh thyme leaves
  • sunflower oil, for brushing
  • salt and pepper
  • To serve
  • 1 tbsp clear honey
  • 3 tbsp Dijon mustard
  • 4 floury baps or burger rolls, split open
  • 55g (2 oz) watercress sprigs, large stalks discarded

MethodPrep:1hr20min ›Cook:20min ›Ready in:1hr40min

  1. Put the minced chicken, onion, breadcrumbs, apples, herbs and some seasoning in a bowl. Mix together with your hands. Wet your hands, then divide the mixture into 4 portions and shape each into a burger. Chill for 1 hour to firm up.
  2. Brush the chicken burgers with a little oil and cook over a moderate heat in a non-stick frying pan until browned on both sides, then reduce the heat a little and continue cooking until the burgers are completely cooked through – this should take about 20 minutes altogether. Turn from time to time to ensure cooking is even.
  3. Meanwhile, mix together the honey and mustard. Spread over the top cut surface of each bap or bun. Divide the watercress among the baps, piling it on the bottom cut side.
  4. When the chicken burgers have finished cooking, transfer them to the baps, placing them on the watercress. Put on the tops and serve.

Some more ideas

Minced turkey will make burgers that are even lower in fat than those made with chicken. * Use baby spinach leaves instead of watercress. * For a creamy, more savoury alternative to honey mustard, mix 2 tbsp Dijon mustard with reduced-fat mayonnaise. * Use wholemeal breadcrumbs and wholemeal baps to increase the fibre content.

Plus points

Apples provide good amounts of vitamin C as well as soluble fibre in the form of pectin. If you eat apples with their skin on you get even more fibre – a third more, to be exact. * Minced chicken has much less fat than lean minced beef. * Small amounts of honey are perfectly acceptable for those with diabetes. The Glycaemic Index of honey is about half that of glucose.

Each serving provides

Good source of copper, iron, selenium, vitamin B6, vitamin B12, vitamin E. Useful source of calcium, folate, niacin, potassium, vitamin B1, vitamin B2, vitamin C, zinc.

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Herbed chicken and apple burgers recipe - Recipes

STONEGABLE'S WITH-A-LITTLE-HELP-FROM-MY-COOKING-FRIENDS HERBED CHICKEN SALAD

4 split chicken breasts

good olive oil

salt and pepper

1/4 cup red onion, finely diced

1/2

2/3 cup celery, finely diced

salt and pepper

2 TBS fresh parsley, chopped

1 TBS fresh dill, chopped

1/2 tsp thyme, leaves

1

1 1/2 cup mayonnaise

2 TBS lemon juice

a few dashes of hot sauce

Preheat oven to 350 degrees.

Place chicken skin side up on a rimmed baking sheet. Liberally rub with oil and salt and pepper.

Roast until internal temperature reaches 165 degrees. I use an instant read thermometer instead of using cooking times. It makes a more perfectly cooked piece of chicken.

Remove from oven and let just cool until you can handle it.

When cool enough to handle remove the skin and bones and chop the meat to your preferred consistancy. I like mine a little more shredded than most. Save the skin and bones for soup stock.

Put the chicken in a mixing bowl along with the red onions, celery, a little salt and pepper, parsley, dill and thyme.

STONEGABLE'S WITH-A-LITTLE-HELP-FROM-MY-COOKING-FRIENDS HERBED CHICKEN SALAD

4 split chicken breasts

good olive oil

salt and pepper

1/4 cup red onion, finely diced

1/2

2/3 cup celery, finely diced

salt and pepper

2 TBS fresh parsley, chopped

1 TBS fresh dill, chopped

1/2 tsp thyme, leaves

1

1 1/2 cup mayonnaise

2 TBS lemon juice

a few dashes of hot sauce

Preheat oven to 350 degrees.

Place chicken skin side up on a rimmed baking sheet. Liberally rub with oil and salt and pepper.

Roast until internal temperature reaches 165 degrees. I use an instant read thermometer instead of using cooking times. It makes a more perfectly cooked piece of chicken.

Remove from oven and let just cool until you can handle it.

When cool enough to handle remove the skin and bones and chop the meat to your preferred consistancy. I like mine a little more shredded than most. Save the skin and bones for soup stock.

Put the chicken in a mixing bowl along with the red onions, celery, a little salt and pepper, parsley, dill and thyme.


A different kind of Mexican night with this Keto Grilled Chicken and Herbed Corn Salsa. A non-spicy salsa with crunchy corn kernels over grilled chicken thighs, my children love this one for dinner. It’s really one you can get your fingers dirty with, while eating the juicy chicken.

You can pair this dish with some white rice of chopped up and inside of a tortilla. This twist on Mexican is just delightful!

To make Keto Grilled Chicken with Herbed Corn Salsa , you will need the following ingredients:

So, how to make Keto Grilled Chicken with Herbed Corn Salsa?


Instructions

Mix flour, Parmesan cheese, garlic powder and pepper in shallow dish. Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

Heat oil in large nonstick skillet on medium heat. Add 1/2 of the chicken pieces cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet keep warm.

Mix stock, basil, oregano and reserved flour mixture in medium bowl until well blended. Add to skillet along with asparagus. Bring to boil. Reduce heat to low simmer 3 to 5 minutes or until sauce is slightly thickened, stirring frequently. Stir in lemon juice. Return chicken to skillet cook 2 minutes or until heated through.


Instructions

Mix mayonnaise, yogurt, lemon peel and 1/4 teaspoon each of the basil and marjoram in small bowl until well blended. Cover. Refrigerate until ready to serve.

Mix ground bison, egg, garlic powder, sea salt, pepper and remaining 1/2 teaspoon each basil and marjoram in large bowl until well blended. Shape into 4 patties. Brush zucchini slices with oil.

Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Grill zucchini slices 1 to 2 minutes per side or until tender.


Garlic Scape Herbed Cream Cheese


When I was gathering garlic scape recipes I came across this Grilled Crostini with Garlic Scape Cream Cheese and Tomatoes from Kim of Kiss My Smoke. Her recipe reminded me that I hadn't tried making a savory cheese spread using farm share ingredients.

This is not that spread that my kids keep asking me to make--I think I need to use some ricotta and more pepper to make it a bit drier/firm it up, to come closer to Boursin, but much more testing is needed. Rule #3, something to look forward to.

[What are Rules #1 and #2? Rule #1--you need someone to love. Rule #2--you need something to do. Rule #3--you need something to look forward to. I learned these from my spouse shortly after we met.]

No, for this cream cheese spread I was inspired by Kim's Crostini and also by the burgeoning growing of my herb patch and garlic bed. Each Fall I plant garlic bulbs. They get a bit of root growth in before winter sets in, then snuggle under a blanket of snow and emerge from the ground in the Spring.

This garlic scape herbed cream cheese can be used in a myriad of ways. I've dunked veggies into it, piped it into peppers, and spread it on a tortilla to make an appetizer sandwich pinwheel. It makes a fresh addition to a Spring vegetable appetizer platter.

Want more vegetable-centric appetizers? Please check out my Awesome Veggie Apps and Snacks board on Pinterest.

For more recipes using garlic scapes, please see my Garlic and Garlic Scapes Recipe Collection. For more recipes using fresh herbs, please see my Recipes Using Herbs Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Garlic Scape Herbed Cream Cheese
By Kirsten Madaus

A fast and flavorful spread for appetizers or snacks, this zesty cream cheese marries fresh herbs with garlic scapes for a Spring treat. Spread this on crackers or tortillas, pipe it into peppers, or dunk a carrot for a fresh from the farm share appetizer.

Prep time: 00:10
Cook time: 00:00
Total time: 00:10

Yield: about 1 cup
Ingredients:
2 or 3 garlic scapes, chopped into short pieces (about 3 Tablespoons total)
¼ cup packed fresh parsley leaves--I used flat Italian parsley
2 Tablespoons chopped fresh chive leaves (got chive blossoms? I've got ideas!)
8 ounces cream cheese
about ¾ teaspoon of freshly ground pepper
about ½ teaspoon of salt--I use kosher
optional to serve: carrot sticks, mushrooms, blanched asparagus or celery to dunk, mini peppers to stuff, tortillas to wrap, crackers to spread upon. It's up to you.


I have two behind the scenes photos for you today. The first is showing the bright sunny day when I was taking photos of the garlic scape herbed cream cheese and using lots of black foam core board to cut down on the light. Robert Barker came into the kitchen to take a nap in support.


The second behind the scenes photo shows the reality of sharing a photo space with my daughter while school is in session. Oy!


Pakistani Food, Craveworthy Desserts and Other Delicious Eats

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SPECIAL SAUCE: Get your swirl on: Gently fold BBQ sauce, sriracha or hoisin through mayonnaise for a tasty streaked effect.

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GLAZED BACON: Cook 8 slices bacon until crisp, then brush with 2 Tbsp thin BBQ sauce and let set for 3 minutes before piling on your burger.

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Chicken Burgers

Chicken burgers get a bad rap. They often get left in the dust by other burger alternatives like turkey and veggies. Chicken burgers can definitely be a tad lean, which for some that can read as boring. Not these burgers, though!

The only tricky thing about them is just watching the cook time because they can go from juicy to bone dry kinda quickly. They should typically take about 4 to 5 minutes per side but we think the best way to determine doneness is using a thermometer to check that the center of the burger reaches 165º.

These patties are spiced with smoked paprika and loaded with crunchy, bright coleslaw (this crunch truly makes all the difference). We promise these burgers rival their beef counterparts. Serve them up along some grilled potatoes for a lighter alternative to fries or with a bright tomato-avocado salad.

Check out more ground-chicken recipes, just in time for grilling season!

Editor's Note: This introduction to this recipe was updated on 4/12/21 to include more information about the dish.