Herbed chicken and apple burgers recipe

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 patties and provides fibre. These are a great alternative to beefburgers.

From Perfect Poultry

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Herbed chicken and apple burger Photo: Reader's Digest

Ingredients for herbed chicken burgers

350 g chicken mince

1 red onion, finely chopped

1/3 cup (25 g) fresh breadcrumbs

2 green-skinned apples, such as granny smith (for a tart taste) or golden delicious (for a sweet taste), grated

1 tablespoon chopped fresh sage

2 teaspoons fresh thyme leaves

2 tablespoons sunflower oil

salt and pepper

To serve

1 tablespoon honey

3 tablespoons dijon mustard

4 floury burger buns, split open

50 g watercress sprigs, large stalks discarded

Preparation for herbed chicken burgers

1 Put the chicken mince, onion, breadcrumbs, apples, herbs and some seasoning in a bowl. Thoroughly mix together with your hands. Wet your hands, then divide the mixture into 4 portions and shape each into a patty. Chill for 1 hour to firm up.

2 Heat the oil in a non-stick frying pan. Add the chicken patties and cook over a moderate heat until browned on both sides, then reduce the heat a little and continue cooking until the patties are completely cooked through – 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 bun. Divide the watercress among the buns, piling it on the bottom cut side.

4 When the chicken patties have finished cooking, transfer them to the buns, placing them on the watercress. Put on the tops and serve.

Each serving provides 1800 kJ, 430 kcal, 25 g protein, 12 g fat (2.5 g saturated fat), 59 g carbohydrate (12 g sugars), 3 g fibre