Burger mix:1 lb ground chicken (I grind my own)
1 small Granny Smith apple, peeled, cored and finely diced 1/8-inch (about 1/3 cup)
3 green onions, finely diced
1 clove garlic, minced through a press
1 Tbsp whole grain Dijon mustard
1/2 tsp asian fish sauce
1/4 tsp crushed red pepper flakes, or to taste
dash salt and freshly ground black pepper
4 favorite hamburger buns
1 large fresh, ripe tomato, thinly sliced
good, real mayonnaise
Heat grill to high. Gently fold together the burger mix, preferably with your hands, without overworking the meat. Over-mixing will make a tight, dense and dry burger. Keep a light touch and form into 4 patties.
Grill burgers on an oiled grill for about 3-4 minutes per side, until good grill marks are formed and the chicken is cooked through (at least 165F internal temperature). Prepare buns with a slathering of mayonnaise and slices of tomato. Place a burger on each bun. Serves 4.
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