Here, the same elements that work so well in a salad are combined to make a burger. Because ground poultry makes a more compact and, therefore, drier burger, these burgers are best served with a chutney topping.
Servings: 6 burgers
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced peeled apple, preferably Granny Smith
- 1 teaspoon curry powder, preferably sweet, or more to taste
- 1 1/2 pounds ground chicken, preferably white meat
- 1/4 cup low-fat mayonnaise
- Freshly ground black pepper
- 1 cup dried bread crumbs
- 2 to 3 tablespoons vegetable oil, for cooking
In a small saute pan, heat the olive oil over medium heat. Add the onion and cook for 2 minutes. Add the apple and cook, stirring, for 4 to 5 minutes until the apple pieces are soft and just beginning to color. Add the curry powder and stir to combine. Transfer the onion-apple mixture to a plate to cool.
In a large bowl, combine the cooled onion-apple mixture with the chicken, mayonnaise, salt and pepper to taste and 1/4 cup of the bread crumbs. Be careful not to overwork the meat; mix just enough to combine. Spread the remaining bread crumbs on a plate or in a small, shallow bowl. Divide the mixture into 6 portions and form each into a patty about 3/4 inch thick. As each patty is formed, place it on the bread crumbs, turning gently to coat. Discard excess bread crumbs.
Generously coat a large griddle or saute pan with oil and heat over medium heat. Add the burgers and saute until cooked completely through, turning once, about 12 minutes.
Serve with chutney of your choice.
Adapted from former Post recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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