I love all things sweet and savory. Maybe it’s the ‘have your cake and eat it too’ in me, but I want it all – sweet, savory, salty, cheesy, all in one. So I have been dreaming about a burger that combines all of those things, and oh man, did I nail it. These Cranberry Apple Chicken Burgers have got it all and then some. Savory chicken patties with chunks of fresh apple, crisp spinach, tangy dijon, creamy cheese, and a sweet cranberry apple compote make up this insanely tasty burger. Hubs called it “restaurant quality” and said “he doesn’t want to finish eating it because he’ll be sad it’s gone.” If that doesn’t convince you to make these, I’m not sure what will.
Making Cranberry Apple Chicken Burgers
There’s only 2 real cooked components to these burgers, so they come together pretty quickly. They’re great for busy weeknights, and they’re something where you can prep the components ahead of time and assemble/eat them throughout the week. Add whatever other toppings you like and make them your own!
For the chicken burgers, you’ll need:
- Lean ground chicken (or use turkey if you prefer it)
- Onion, which you’ll shred to help keep these juicy
- Plain breadcrumbs
- Egg to bind it all together
- Chopped apple chunks, which add great flavor and texture
- Poultry seasoning, salt, pepper to season
Simply combine all of the ingredients and form into 6 even patties. I cooked mine in the air fryer (375F for 15 min, or until the internal temp reaches 165), but you an also make these on the stove top- just pan fry until the internal temp is 165F.
For the cranberry apple compote, you’ll just combine fresh chopped cranberries with fresh chopped apples, a hint of lemon zest, and some sugar in a small saucepan. Stew it over medium heat for 5-10 minutes until all soft and slightly thickened (and it’ll all be bright red from the cranberries). Set aside until it’s time to assemble your burgers!
Assembling & storing the burgers
I started with potato rolls as my bread base, because they have a hint of sweetness to them that plays really well with the burger flavor profile. You can use any bun or bread that you like!
I start by slathering 1 tsp of course dijon (or use creamy if that’s your preference) on the top bun. On the bottom bun, lay down a bed of fresh spinach, which adds some greens and a great crunch. Put your cooked burger on the spinach, and the cheese on the hot burger so it can melt. Add your compote on top of the burger, close it all up, and dig in. The end result is sweet, savory, salty, juicy, and all around amazing.
If you have leftovers (you may not, these are reallllly good), store all of the components separately in the fridge. Then, just heat up your burgers and cheese and assemble the rest as above (I leave the compote cold). Enjoy fresh burgers throughout the week with minimal clean up!
Cranberry Apple Chicken Burgers
- Air fryer (or stovetop)
- Mixing Bowls
- Small Saucepan
- 1 lb lean ground chicken
- 1/4 onion shredded
- 1 apple green, peeled and finely chopped
- 1/4 cup plain breadcrumbs
- 1 egg
- 1 tsp poultry seasoning or just salt & pepper
- 1.5 cup cranberries fresh, roughly chopped
- 1 apple green, finely chopped
- zest of 1/3 lemon
- 3 tbsp sugar
- 2 tbsp dijon mustard
- 1.5 cup fresh spinach
- 6 potato rolls
- 6 slices provolone thin, light
- In a mixing bowl, combine all burger ingredients and mix together until uniform. Form into 6 patties and cook to an internal temperature of 165F (air fry at 375 for 15 min or pan fry roughly 2-3 min per side). Once burgers are cooked through, put cheese slice on top so the heat from the burgers can melt it.
- In a small saucepan, combine all compote ingredients and put over medium heat, stirring constantly. As the fruit heats up, it will release liquid. Cook over medium heat for 7-10 minutes, until bright red and slightly thickened. Set aside.
- In desired, toast bread. Slather 1 tsp dijon on the top half of the bun, and cover the bottom half with fresh spinach. Put burger and cheese on spinach, top with cranberry apple compote. Close it up and enjoy!