These are pan-cooked ground chicken patties mixed with shredded apple, maple syrup, and coconut flour, then topped with bacon. The apple keeps the patty moist and adds a mild sweetness that works well against the salty bacon. It comes together in 30 minutes and uses one pan.
What makes this version work
Two things matter here. First, the shredded apple does real work — it adds moisture directly into the mix, which is the main reason ground chicken patties often turn out dry. Shred it fine and squeeze out only a little of the liquid before mixing; you want some of that juice in the patty. Second, the coconut flour acts as a binder that absorbs the extra moisture without making the mix dense. Keep the patties on the thicker side — about ¾ inch — so the outside doesn’t overcook before the center hits the safe internal temperature of 165°F (74°C). A meat thermometer is the only reliable way to check that with ground chicken.
Troubleshooting
- Patties fall apart in the pan: The mix is wet by design, so handle it cold. Refrigerate the shaped patties for 15 minutes before cooking — they’ll hold together much better once the fat in the chicken firms up slightly.
- Patties stick to the pan: Wait until the coconut oil is fully melted and shimmering before adding the patties. Adding them to oil that’s still warming almost guarantees sticking.
- Patty tastes flat: Maple syrup and apple are both sweet but neither is salty. A single dash of salt in the mix isn’t much — taste a tiny cooked piece of the raw mix before shaping and adjust salt up if needed.
- Patty is cooked through but still looks pale: Coconut flour and ground chicken both stay light-colored. Don’t rely on color — use a thermometer and pull at 165°F (74°C). A little extra time on medium heat will give you more browning without drying the inside.
- Too much sweetness: If the apple is very sweet (Fuji, Gala), cut the maple syrup to 2 tablespoons. A tart apple like Granny Smith balances the syrup better and needs the full 3 tablespoons.
About the ingredients
- Coconut flour and shredded coconut: These aren’t interchangeable with all-purpose flour — coconut flour absorbs far more liquid, which is exactly what you need here. If you only have one, use all coconut flour and skip the shredded coconut, but the texture will be slightly less interesting. Almond flour works as a substitute in a pinch but binds less firmly.
- Coconut oil: Any neutral high-smoke-point oil works — avocado oil or refined (not extra-virgin) olive oil are fine swaps if you don’t keep coconut oil on hand.
- Ground chicken: Organic is called for, but the more important variable is fat content. Ground chicken made from thighs has more fat than breast-only blends and will give you a juicier patty. Check the label if you have a choice.
- Apple variety: The recipe doesn’t specify. A firmer apple (Honeycrisp, Granny Smith) shreds cleanly and doesn’t turn mushy in the mix. Avoid very soft apples like McIntosh.
Keeping and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low heat with a splash of water — about 3 to 4 minutes per side — until they reach 165°F (74°C) again. The microwave works but dries them out noticeably. For freezing, wrap individual cooked patties tightly in plastic wrap, then bag them; they keep well for up to 2 months. Thaw overnight in the fridge before reheating. Don’t freeze the raw mix — the shredded apple releases water as it thaws and the patties won’t hold their shape.
Divine Chicken Burgers With Apples and Maple Syrup
Ingredients
- 1 pound ground chicken organic
- ½ medium yellow onion diced
- 1 medium apple peeled and shredded
- 3 tablespoons maple syrup
- ⅙ cup coconut flour mix with shredded coconut
- ⅙ cup coconut shredded
- 1 egg
- 1 dash salt
- 1 dash ground black pepper
- 5 slices bacon depending on how many burgers you shape
- 3 tablespoons coconut oil for cooking
Instructions
- In a pan, cook bacon thoroughly. Set it aside.
- Combine the remaining ingredients except for the oil needed for cooking. The mixture is a bit messy.
- Shape 4 to 6 burgers, depending on how big you prefer your burgers.
- Melt coconut oil in a pan on your stovetop.
- Once the oil is melted, place your burgers into the pan.
- Halfway through cooking, flip burgers and cook thoroughly.
- When cooked thoroughly, remove burgers and garnish with bacon.
- Enjoy!
Nutrition
Frequently asked questions
Can I grill these instead of cooking them in a pan?
You can, but it’s tricky — the mix is soft and will fall through standard grill grates. Use a well-oiled cast iron grate insert or a grill pan, and chill the shaped patties for at least 15 minutes before they go on. Still cook to an internal temperature of 165°F (74°C).
How do I know when the patties are fully cooked?
Use an instant-read thermometer and look for 165°F (74°C) at the center — that’s the safe minimum for ground chicken. Ground chicken stays pale even when fully cooked, so color alone will mislead you every time.
What should I serve these on?
A brioche bun handles the sweetness well without competing with it. If you want to keep things lighter, a butter lettuce wrap works and lets the apple-maple flavor come through more clearly — the bun’s sweetness can mute it slightly.
What to cook next
- Honey BBQ Chicken Burger
- Big Bacon Chicken Burger
- Smoky Mountain BBQ Chicken Sandwich
- Sweet Chili Chicken Burger