Apple Chicken Patties Food

CHICKEN-AND-APPLE PATTIES

Steps:

• Pulse chicken and scallions in a food processor until coarsely pureed. Transfer to a large bowl. Stir in quinoa, applesauce, and salt, if desired. Form into 2-inch patties that are 1/2 inch thick. Patties can be refrigerated up to 2 days or frozen up to 1 month until ready to cook.
• Heat oil in a medium skillet over medium-low heat. Add patties to skillet; cook, turning once, until golden brown and cooked through, about 4 minutes per side. Serve warm with applesauce.

CHICKEN AND APPLE SAUSAGE PATTIES

Steps:

• Heat oil in a small saute pan over medium heat, and cook onion until translucent and soft, about 3 minutes. Add apples and cook until soft, about 5 minutes. Let cool.
• Combine chicken with onion-apple mixture and remaining ingredients, mixing with your hands. Form into 1 1/2-inch-round patties, and chill until ready to use.
• Preheat oven to 350 degrees. Heat a little oil in a medium ovenproof saute pan, and brown patties over medium-low heat 2 minutes on each side; transfer pan to oven, and bake until cooked through, about 10 minutes.

APPLE-CHICKEN PATTIES

Steps:

• In large bowl, combine the apple, seasoning, salt and pepper.
• Crumble chicken over mixture and mix well.
• Shape into 4-6 medium sized patties.
• In a large skillet coated with cooking spray, cook patties over medium heat for 6-7 minutes on each side or until a meat thermometer reads 165 and juices run clear.
• Enjoy!

CHICKEN-APPLE BURGERS

Steps:

• In a mixing bowl, add the apple, onion, poultry seasoning, salt, pepper, and apple juice; stir to mix until well blended.
• Add ground chicken; combine.
• Shape mixture into 4 patties.
• Place patties on a well oiled grill rack.
• Grill over medium heat for 14-20 minutes or until no longer pink; turn once during grilling.
• Spread bottom part of bun with honey mustard; top with lettuce leaf and chicken patty; add more mustard if desired and cover with top part of bun.

CHICKEN APPLE SAUSAGE PATTIES

Steps:

• Cut chicken thighs into 1-inch pieces. Chop pancetta finely using a meat cleaver until paste-like in texture. Mix chicken and pancetta together. Sprinkle salt, pepper, thyme, fennel, coriander, cayenne, nutmeg, and sage. Mix until combined and place mixture on a plate; cover with plastic wrap and freeze for 15 to 20 minutes before grinding.
• Peel and quarter apples. Grate apples into a bowl. Place grated apples in a paper towel and squeeze all the water out. Add apples to the partially frozen chicken sausage meat.
• Place 1/2 of the chicken mixture in a food processor. Pulse on and off until mixture is slightly finer than coarse sausage. Repeat with the remaining chicken. Cover with plastic wrap and refrigerate to let the flavors develop, 4 hours to overnight.
• Use a large ice cream scoop to portion out the meat. Flatten scoops with dampened hands to make patties about the same size as your biscuits.
• Heat oil in a large skillet over medium-high heat. Cook patties until bottom is browned and leaves a deep brown fond in the skillet, 3 to 5 minutes. Reduce heat to medium and flip patties over. Add butter and sage leaves. Cook until patties are firm to the touch, removing leaves once they stop bubbling, about 5 minutes more. Remove patties.
• Whisk flour into the pan; cook and stir until starting to thicken, about 1 minute. Pour in broth and bring to a boil, whisking the browned bits of food off the bottom of the skillet. Add maple syrup and creme fraiche; season with salt and pepper. Cook until gravy is spoonable and reaches desired thickness, 2 to 3 minutes more. Add more broth if gravy is too thick. Remove from heat.
• Place biscuit halves on individual plates. Top each with a chicken sausage patty; spoon gravy on top. Garnish each with a fried sage leaf.

CHICKEN SAUSAGE PATTIES WITH APPLE AND SAGE

Steps:

• Prepare grill for cooking.
• Stir together all ingredients in a large bowl until combined well.
• Form rounded 3/4 cups of sausage mixture into 2-inch-diameter patties using moistened hands. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill patties on lightly oiled grill rack, turning once, until cooked through, about 6 minutes.

CHICKEN PATTIES

Steps:

• Toast bread slices in toaster until hard and golden brown, about 5 minutes. Remove and cool on wire rack until no longer warm to the touch, about 10 minutes.
• Crumble toasted bread slices into a large bowl until reduced to fine crumbs, or place in food processor and process until fine.
• Combine chicken, apple, onion, breadcrumbs, egg, soy sauce, and oyster sauce in a bowl until well mixed.
• Shape mixture into 4 patties. Place flour on a place, coat patties with flour.
• Spray a nonstick skillet with cooking spray, heat to medium. Cook patties until browned on both sides, no longer pink in the center, and juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MAPLE APPLE CHICKEN BURGERS

Steps:

• Make the 'secret sauce' by whisking the mayonnaise, 2 tablespoons maple syrup, and the Dijon mustard together in a small bowl; set aside.
• Heat 2 tablespoons canola oil in a skillet over medium heat; cook and stir the onion and about half the chopped apple in the hot oil until soft, 7 to 10 minutes. Set aside.
• Mix the remaining uncooked apple, the ground chicken, 2 tablespoons maple syrup, Italian seasoning, egg, salt, and pepper together in bowl. Shape the burger mixture into 6 balls; the mixture will be loose, but that is okay.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Place one of the balls into the hot oil and flatten with the back of spoon to create a patty. Cook until slightly brown on one side and then flip and cook the other side until cooked through, 5 to 7 minutes per side; repeat for each portion.
• To assemble, place the chicken burgers on buns; top with the grilled apple and onions. Pour some secret sauce over the top of each burger. More secret sauce can be served on the side if desired.