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Succulent Chicken Burgers
A different take on burgers - ground chicken paired with grated apple and topped with a cherry tomato aioli.
Recipe - Downers Grove, IL
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Succulent Chicken Burgers
0
Servings6
0Calories626
Ingredients
Non-stick cooking spray
1 apple
2 lbs. Fresh Thyme ground chicken
1 shallot, finely chopped
1 Tbsp. Fresh Thyme Dijon mustard
Fresh Thyme fine sea salt and ground black pepper, to taste
6 Fresh Thyme hamburger buns
Arugula leaves, for serving
Thinly sliced heirloom or beefsteak tomato, for serving
Thinly sliced red onion, for serving
1 recipe Cherry Tomato Aioli
1 cup mayonnaise
1/4 cup cherry tomatoes
1 Tbsp. tomato paste
1 Tbsp. fresh lemon juice
2 tsp. minced garlic
Directions
- Prepare a charcoal or gas grill for direct cooking over medium-high heat. Coat grate with cooking spray.
- Grate apple to the core. Wrap shredded apple in a clean kitchen towel and squeeze to remove excess juice.
- In a large bowl, stir together apple, chicken, shallot, mustard, salt, and pepper until well combined.
- Shape into six 3/4-inch-thick patties about 6 oz. each and refrigerate, covered, 30 minutes.
- Prepare Cherry Tomato Aioli.
- Grill patties 12 to 14 minutes or until cooked through and no longer pink (165°F), turning once halfway through.
- During the last 2 minutes of grilling, place buns cut sides down to toast.
- Remove food from grill and let patties rest for 5 minutes.
- To serve chicken burgers, spread Cherry Tomato Aioli on bun bottoms and layer with patties, arugula, tomato slices, and onion.
- Add bun tops.
Cherry Tomato Aioli:
- In a blender, combine 1 cup mayonnaise, 1/4 cup cherry tomatoes, 1 Tbsp. tomato paste, 1 Tbsp. fresh lemon juice, 2 tsp. minced garlic until smooth. Season to taste.
Nutritional Information
Each burger contains: 626 calories, 42 g fat, 8 g saturated fat, 0 g trans fat, 146 mg cholesterol, 698 mg sodium, 31 g carbohydrates, 3 g fiber, 9 g sugar, 32 g protein. Daily values: 10% vitamin A, 11% vitamin C, 7% calcium, 18% iron.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
626
Calories
Shop Ingredients
Makes 6 servings
Pam Original Cooking Spray - 6 Ounce
$4.99$0.83/oz
Honeycrisp Apples - 0.85 Pound
$1.69 avg/ea$1.99/lb
Springer Mountain Farms Antibiotic Free Ground Chicken 92% Fat Free - 16 Ounce
$4.49$0.28/oz
Shallots - 0.25 Pound
$1.00 avg/ea$3.99/lb
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Aunt Millie's Hearth Butter Hamburger Buns - 17 Ounce
$3.99$0.23/oz
Josie's Organic Baby Arugula - 5 Ounce
$3.49$0.70/oz
Heirloom Tomatoes - 0.8 Pound
$3.19 avg/ea$3.99/lb
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
Not Available
Hellmann's Real Mayonnaise - 15 Ounce
$4.99$0.33/oz
Organic Grape Tomatoes Pint - 1 Each
$3.49
Fresh Thyme Tomato Paste - 6 Ounce
$0.99$0.17/oz
Lemons - 1 Each
$0.99
Garlic - 1 Each
$0.69
Nutritional Information
Each burger contains: 626 calories, 42 g fat, 8 g saturated fat, 0 g trans fat, 146 mg cholesterol, 698 mg sodium, 31 g carbohydrates, 3 g fiber, 9 g sugar, 32 g protein. Daily values: 10% vitamin A, 11% vitamin C, 7% calcium, 18% iron.
Directions
- Prepare a charcoal or gas grill for direct cooking over medium-high heat. Coat grate with cooking spray.
- Grate apple to the core. Wrap shredded apple in a clean kitchen towel and squeeze to remove excess juice.
- In a large bowl, stir together apple, chicken, shallot, mustard, salt, and pepper until well combined.
- Shape into six 3/4-inch-thick patties about 6 oz. each and refrigerate, covered, 30 minutes.
- Prepare Cherry Tomato Aioli.
- Grill patties 12 to 14 minutes or until cooked through and no longer pink (165°F), turning once halfway through.
- During the last 2 minutes of grilling, place buns cut sides down to toast.
- Remove food from grill and let patties rest for 5 minutes.
- To serve chicken burgers, spread Cherry Tomato Aioli on bun bottoms and layer with patties, arugula, tomato slices, and onion.
- Add bun tops.
Cherry Tomato Aioli:
- In a blender, combine 1 cup mayonnaise, 1/4 cup cherry tomatoes, 1 Tbsp. tomato paste, 1 Tbsp. fresh lemon juice, 2 tsp. minced garlic until smooth. Season to taste.