Bacon Apple Chicken Burger
We first posted this burger back in 2014. Apparently Spring was not anywhere to be seen in 2014 either…..after last nights snow…yes, I said snow and hopefully this is the last of it. Winter has stuck around wayyyy too long this year.
Bacon Apple Chicken Burger was originally called Apple Bacon Chicken Burger, but I discovered it’s a no no to use the same post title twice??
Making this burger again was not a no no, it was a great idea!
I said it a million…slight exaggeration …times, but I love ground chicken for a burger in place of turkey. For me, it has a better flavor, but if you are a lover of the turkey, please substitute it in this recipe.
As anyone who has used ground chicken (or turkey) knows it can be a little dry, but in the case of this burger, the add-ins make it nice and juicy. One other tip, I know its poultry and you do need to cook it through, but do not over cook it. If you do, no matter what you have added, it will be dry. A little bit of bacon, onion, sage and maple syrup add a nice flavor to the burger and a topping of Maple Dijon sauce and grilled granny smith apples and wow!!!
Since we revisted this recipe we decided to revisit the pictures too! Funny when you start a blog you think your pictures are really good, then later you look back and …YIKES!!! It’s an understatement to say we have improved.
So, brush off the snow, drag out the grill and try Bacon Apple Chicken Burger. If the snow won’t stop where you are, cook them inside until summer shows up!!
- 2 slices bacon
- 1/4 cup red onion, chopped
- 1 pound ground chicken
- 2 teaspoons fresh sage, chopped
- 3 teaspoons maple syrup, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 granny smith apple, cored, and cut into 12 wedges
- 4 hamburger or kaiser buns, lightly toasted
- Dice bacon and cook in a small skillet until crisp. Remove from pan to drain on paper toweling. Add onions to bacon drippings and saute until lightly browned. Set aside and allow to cool slightly.
- Combine, ground chicken, bacon, onion, sage, 2 teaspoons of maple syrup, salt and pepper. Mix well and divide into 4 burgers.
- Place the burger on a grill pan or outdoor grill coated with non-stick cooking spray. Grill burgers 5 minutes on each side or until cooked through.
- Meanwhile, toss apple wedges with remaining 1 teaspoon of maple syrup. Grill the apple slices until you have nice grill marks.
- To assemble the burgers place burger on bottom half of bun. Top with Maple Dijon Sauce (see recipe below), top with grilled apples and top half of bun.
- Maple Dijon Sauce:
- Mix together 3 tablespoons mayo or salad dressing, 2 tablespoons dijon mustard, 2 tablespoons maple syrup, and 1 small shallot( about 3 teaspoons). Serve with Apple Bacon Burger.
It seems like forever that we made a pizza!! Whats up with that?? Roasted Butternut Squash Pizza with Balsamic Glaze ……..now there is a mouthful …..a mouthful of delicious!!!
Fall brings out the best of the best in the world of squash. Acorn, butternut, spaghetti, as well as pumpkin are just a few of the bounty that is fall squash.
Epicurious has a great article with visuals that will tell you all you need to know about these beauties. Click here to read. Continue reading “Roasted Butternut Squash Pizza with Balsamic Glaze”
Does anything say fall more than pumpkin????? I think not…….But Pumpkin Ravioli says it best!!
Easy to make, using wonton wrappers instead of making pasta, filling from canned pumpkin, a touch of sage and walnuts ………yummm!
I have always loved pasta. I could eat it everyday. There is something heart warming and hearty about a pasta dish.
I had never really thought of pumpkin with pasta, but you use squash, so why not pumpkin?? No reason what so ever……here we go.
Just a can of pumpkin, not pie filling, just regular pumpkin. Mix it with some grated nutmeg, buy the nuts and grate it yourself, you will not be sorry. A touch of parmesan and walnuts. A quick mix and ooh la la.. filling.
Wonton wrappers are a perfect faux pasta. Just fill, fold, and boil. It takes just minutes.
I had a skillet with butter over a low heat waiting to bathe the ravioli in its lusciousness. Add in some walnut and sage, give it a toss.
Plate and serve with extra, walnut, sage and parmesan cheese. The perfect fast and easy fall pasta…..Pumpkin Ravioli!
- One 15 oz can pumpkin
- 1 teaspoon fresh grated nutmeg
- 1/4 cup ground walnuts (toasted), plus extra for garnish
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- One 8 oz. package wonton wrapper
- Water for dabbing
- 1 teaspoon vegetable oil
- 6 Tablespoons butter
- 1 teaspoon fresh sage, chopped
- Place the canned pumpkin in a bowl. Add nutmeg, walnuts, Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, and mix well.
- In the center of a wonton wrapper, place 1 heaping teaspoon of the pumpkin-cheese mixture near one corner
- Using the tip of your finger, moisten the edges of the wrapper with a dab of water. Fold wrapper over (forming a triangle) and press down the edges with your fingertips and the tines of a fork.
- Place the finished ravioli on a cookie sheet lined with parchment paper sprayed with non stick cooking spray.
- Add a teaspoon of oil to a 6-quart pot of water and bring to a boil.
- Melt butter in a large skillet over low heat.
- Add the ravioli to boiling water and cook for 1 minute. Remove from water and place in skillet of warm butter.
- Continue with remaining ravioli adding to butter.Add the sage and pinch of salt and pepper. Toss gently to coat ravioli with butter sauce.