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 on this 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!
Dinner for Two: Rosemary-Apple Chicken Burgers + Slaw
Chicken burgers with tangy slaw--the best light burger.
- 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
- 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.
I use olive oil mayonnaise, but it's your choice.
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Amount Per Serving: Calories: 717Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 72mgSodium: 615mgCarbohydrates: 94gFiber: 17gSugar: 16gProtein: 31g
Ali @ Whisk and Repeat says
I LOVE that olive oil mayo!! It's the best.
Thalia @ butter and brioche says
I am wishing for one of these burgers right now! They look simply delicious and all that slaw filling especially looks amazing.
Christine @ Cooking with Cakes says
I LOVE that this is an egg-less burger recipe, I had no idea OO mayo was such a great binder! Will def have to make these babies, plus I'm a sucker for anything rosemary :)
Little Cooking Tips says
Just came here after seeing your wonderful recipe in Phoebe Lapine's blog, what a fantastic recipe!
We never had a slaw with apple before and since we adore any slaw (AND apples) this sounds divine! Serving it with chicken must be really amazing!
Thank you for the delicious recipe Christina!
Greetings from Athens,
Panos and Mirella
Looks fantastic- is the calorie count correct do you think?