Bacon Apple Chicken Burgers with Maple Cranberry Sauce

Ingredients

• Cranberries

  Raw

  2 cup, whole or 200g

• Maple syrups

  ½ cup or 161g

• Water

  Plain, clean water

  ¼ cup or 59g

• Ground chicken

  Raw

  32 oz or 907g

• Bacon

  Raw, cured pork

  8 oz or 227g

• Apples

  With skin

  1 large or 223g

• Onions

  Raw

  1 medium or 110g

• Rosemary

  Fresh

  2 tsp or 1g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Combine cranberries, maple syrup, and water in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, stirring occasionally, until most berries have popped and the mixture is jammy, 8–10 minutes. Transfer to a bowl and refrigerate until chilled and thickened, at least 1 hour.
2. Place the bacon in a cold skillet and set over medium-high heat. Cook, turning occasionally, until crisp; transfer to a plate to cool.
3. While the bacon cooks, finely dice the onion and apple and chop the rosemary.
4. Sauté the diced onion in the rendered bacon fat over medium-high heat for about 5 minutes. Add the apple and rosemary and continue cooking until the onion is browned and the apple is tender, 5–8 minutes more; set aside to cool slightly.
5. Chop the cooled bacon into small pieces.
6. In a large bowl, combine the ground chicken, chopped bacon, the apple–onion mixture, and salt. Mix just until evenly distributed, then form into 6 patties.
7. Heat the skillet over medium. Cook the patties, turning once, until browned and cooked through to an internal temperature of 165°F, about 15–25 minutes total depending on thickness.
8. Serve the chicken patties with the chilled maple–cranberry sauce.