Ellie Krieger
THE WASHINGTON POST – Cheddar cheese and apple are such a power duo, I think they qualify for an official couple name. Chapple, perhaps?
Okay, I’m pushing it, but the pair is meant to be together – on a cheese board where crisp apple slices offer bright, fresh contrast to sharp bites of cheese; warmed together in a sandwich for a levelled up sweet-tart-savoury grilled cheese; or for dessert where a chunk of cheddar balances and complements a wedge of apple pie.
This recipe brings the two together as toppings for juicy, chilli-seasoned chicken patties for an out-of-the ordinary burger experience, which is a breeze to get on the table. For the patties, just mix ground chicken with chilli powder, finely grated onion and salt, and form into burgers.
Ground poultry can get sticky, so keep a bowl of cold water nearby to keep your hands wet and, for optimal texture, avoid overworking the mixture.
I prefer a blend of light and dark chicken for maximum juiciness, but you could use all white meat, if you prefer. You could also substitute with turkey.
The grilled apple rings are easy to prep, too, and can be made ahead. Cut the apple into rounds, scoop out the core with a small spoon or melon-baller, then brush the rings with oil, and grill the rings until they soften and take on attractive grill marks.
Any variety of sweet apple will work – I went with red apple here because I like the colour it brings to the mix.
Grill the burgers for about five minutes per side, then top each with a slice of cheese, cover, and let it melt over the patty. A little sharp cheese goes a long way to provide rich, savoury flavour.
Then top each burger with a slice of the grilled apple and serve either on buns with a lettuce leaf or in lettuce cups.
I like to slather mine with mustard for an added layer of creamy tanginess, but with or without that, the char-grilled burgers, wafting with chilli and crowned with the dynamic duo of sweet, juicy apple and sharp melted cheddar are a sure win.
APPLE-CHEDDAR CHICKEN BURGERS
These juicy, chilli-seasoned chicken patties, topped with melted cheddar and rings of sweet grilled apple, make for an out-of-the-ordinary burger experience that is brimming with flavour and is quick and simple to make.
Ingredients
– One pound ground chicken, preferably a mix of white and dark meat
– One tablespoon grated yellow onion
– One tablespoon chilli powder
– Quarter teaspoon fine salt
– One large sweet red apple
– One teaspoon neutral high-heat oil, such as grapeseed, canola or avocado oil, plus more for the grill
– Four slices sharp cheddar cheese
– Four whole-grain burger buns, optional
– Four large leaves bibb lettuce, or more if not using buns
– Dijon mustard, for serving
Directions
In a medium bowl, combine the chicken, onion, chilli powder and salt and, using your hands, mix the ingredients gently, but don’t overwork the mixture. (It’s okay if the chilli powder is not totally evenly distributed).
Form the mixture into four patties about three-and-a-half inches in diameter (If the mixture gets sticky, wet your hands with cold water).
Slice the apple crosswise to get four centre-cut apple rings each about half inch thick.
Using a melon baller or small spoon, remove and discard the core of each ring. Brush both sides of the apple slices with oil.
Preheat a grill or grill pan over medium heat.
Place the apple slices on the grill and cook until they are tender but still retain their shape and grill marks have formed, about three minutes per side. Transfer to a plate.
Brush the grill or grill pan with the oil, then place the patties on top. Cook until they reach an internal temperature of 160 degrees, about five minutes per side.
Then top each patty with a slice of cheese, cover and cook until the cheese is melted and the burger reaches a temperature of 165 degrees. (If you don’t have a lid for your grill pan, you can use a deep skillet as a cover).
Serve the burgers topped with apple slices, on buns with one lettuce leaf each, or in lettuce cups; spread with mustard, if desired.
