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Grilled White Cheddar Chicken Burgers with Apple Slaw

Published on June 29, 2020 | By

Whole fennel seeds and melted white cheddar inside these ground chicken burgers adds a pop of flavor into every bite. Topped with a slaw made from fresh ingredients including sweet apples, these tasty burgers will please a crowd.

We like to add a binding ingredient like bread crumbs (or a gluten free flour) when cooking chicken burgers on the grill, to help hold everything together, although you can usually skip this ingredient if cooking burgers on the stove in a skillet.

Another tip: to keep the meat mixture from sticking to your hands while forming patties, rub a little olive oil on your hands first.

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Ingredients

  • For the burger patties:
  • 1 lb Isernio’s Ground Chicken
  • ½ cup diced sharp white cheddar cheese (about a ¼ inch dice)
  • ¼ cup chopped Italian parsley
  • ¼ cup bread crumbs
  • 1 Tb whole fennel seeds
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 4 Hamburger Buns
  • Olive Oil
  • For the slaw:
  • 1 Tb vegetable oil
  • 1 Tb honey
  • 1 Tb apple cider vinegar
  • 2 tsp fresh lime juice
  • 1 cup red cabbage, shredded
  • ½ cup green cabbage, shredded
  • ¼ cup shredded carrots
  • 1 apple, sliced into thin matchsticks (we recommend Golden Delicious apple)
  • 2 sliced green onions
  • 2 Tb chopped Italian parsley
  • Salt & pepper to taste

Instructions

  1. Make the slaw: Whisk together the oil, honey, vinegar and lime juice in a medium bowl. Toss in the shredded cabbage, carrots, matchstick apples, green onions and 2 Tb parsley. Mix well and season lightly with salt & pepper. Set aside while cooking the burgers.
  2. Prepare the burger patties: Mix together the Ground Chicken, diced cheese, ¼ cup parsley, breadcrumbs, fennel seeds, garlic, salt, pepper. Rub a little olive oil on your hands so the mixture doesn’t stick, and form into 4 patties.
  3. Pre-heat grill to medium low. Using a paper towel and tongs, coat the grates on the grill with olive oil. Place patties on oiled grill, close lid and grill 5 minutes per side, or until internal temperature reaches 165 degrees F as measured by a meat thermometer.
  4. Top each bun with a cooked patty and a hearty scoop of the slaw and serve.
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