Sunday, October 07, 2012
Chicken Burgers with Red Cabbage Slaw and Apples
this recipe in Fine Cooking and was inspired to try it. I used ground chicken breast, which they said not to do, but the burgers were still moist and flavorful. Sometimes you have to go with what's available--and to that end, I left out the celery, because I didn't have any. The finely diced apple in the burgers doesn't jump out as apply, but it helps keep the burgers juicy and light. I added freshly grated ginger to both the burger mixture and the slaw--because it's good with almost everything, and I wanted a little more kick--and I added about a tablespoon of light brown sugar to the slaw for a little bit of a sweet and sour effect. I served this with roasted acorn that was drizzled with a balsamic reduction.