Insanely good burger and the perfect bun!
6 VdF#7559 P#646059 Brioche Buns, sliced and toasted
1½ lbs. ground chicken
1½ cups small-diced peeled Granny Smith apple
½ cup small-diced red onion
¼ cup small-diced celery
6 Tbs. mayonnaise
3 tsp. Dijon mustard
2 tsp. minced garlic
2 tbs. finely chopped herbs such as ; Parsley, Chives
Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil
2 tsp. fresh lime juice; more as needed
2 cups packed thinly sliced red cabbage
In a medium bowl, combine the chicken with 1/2 cup of the apple, the onion, celery, 3 Tbs. of the mayonnaise, 2 tsp. of the mustard, the garlic, chopped herbs, 1/2 tsp. salt, and 1/4 tsp. pepper. Gently mix with your hands and form six 1/2-inch-thick patties.
In a nonstick skillet, heat the vegetable oil over medium heat until shimmering hot. Cook the burgers until golden-brown on one side, about 5 minutes. Flip, and continue cooking until the internal temperature reaches 165°F on an instant-read thermometer, 5 to 9 minutes more.
Meanwhile, in a medium bowl, mix the remaining 3 Tbs. mayonnaise and 1 tsp. mustard with the lime juice. Add the remaining apple, the cabbage, and 1/8 tsp. each salt and pepper; toss to combine. Season to taste with more lime juice, salt, and pepper.
Serve the burgers in the Buns, topped with the slaw, or serve slaw on the side.