These are insanely good chicken burgers. They are super moist and flavorful. You will not need to add anything that isn't in this recipe. Don't be concerned about how moist the burger mixture will be. The mayo will help bind these together.
I have never been able to find ground chicken thighs in the store so I bought a meat grinder because...... well because. You can always grind or mince chicken in a food processor. Just don't get carried away and pulverize it. 7 or 8 pulses should do the trick.
For the burgers:
Take 1/4 of the apple and mince it.
Mince 1/3 cup of the red onion.
Mince the celery rib.
In a bowl, combine the chicken, the minced apple, red onion, celery, garlic, 2 Tbs mayo, 1 tsp mustard and salt and pepper to taste. Gently mix with your hands and form 4 patties. Make an indentation in the center of each one with your thumb.
In a 12-inch nonstick skillet, heat the vegetable oil over medium heat until shimmering hot. Cook the burgers until golden-brown on one side, about 5 minutes. Gently flip (they might try to break apart on you) and continue cooking until the internal temperature reaches 165°F on an instantread thermometer, 5 minutes more.
For the slaw:
Meanwhile, cut the rest of the apple into thin match sticks.
Thinly slice the red cabbage. You will want about 1 cup.
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 with smashed avocado on the bottom bun. Place the chicken burger on the avo and top with the slaw.
Found this recipe on Fine Cooking.