This is a ground chicken burger with bacon, apple, and onion cooked into the patty, topped with a quick maple-cranberry sauce. The whole thing comes together in one pan in about 45 minutes. If you want something more interesting than a standard chicken burger without adding much extra work, this delivers.
The technique that matters
Rendering the bacon first and then cooking the onion and apple in the leftover fat is the move that makes this recipe work. It builds flavor into the aromatics before they ever touch the ground chicken, so the patties taste seasoned all the way through rather than just on the surface. The second thing worth getting right is patty temperature — ground chicken must reach 165°F (74°C) at the center. Because the apple and onion add moisture, the patties can look done on the outside while still being underdone inside. Use an instant-read thermometer and flip every 3–5 minutes on medium heat rather than cranking it up to rush things.
Troubleshooting
- Patties falling apart in the pan: Ground chicken has less binding fat than beef. If your mix feels very wet after adding the apple and onion, refrigerate the formed patties for 15–20 minutes before cooking — the cold firms them up enough to hold together on the first flip.
- Cranberry sauce too thin: Fresh cranberries vary in pectin content. If the sauce is still runny after 10 minutes, keep simmering uncovered in 2-minute increments — it thickens noticeably as it cools, so pull it off the heat before it looks fully set.
- Pan too dry for the burgers: After cooking bacon and aromatics, the fat level in the pan depends on your bacon. If there’s less than a thin slick left, add a teaspoon of coconut oil or neutral oil before the patties go in. Too little fat and the patties will stick and tear.
- Burgers steaming instead of browning: Overcrowding the pan traps moisture. Cook in two batches if your pan is smaller than 12 inches — a proper sear on the outside helps hold the patty together and improves the texture.
- Cranberry sauce too tart: Maple syrup quantity in the recipe is the only sweetener, and some batches of fresh cranberries are sharper than others. Taste the sauce after the berries pop and stir in an extra tablespoon of maple syrup if needed.
Smart swaps
- Truffle salt: Skip the truffle salt — not worth the extra dish or the cost. Regular kosher salt does the job, and the bacon already brings plenty of savory depth.
- Fresh cranberries: Frozen cranberries work directly from frozen; just add 2–3 minutes to the simmer time. Dried cranberries won’t work here — they don’t break down into a sauce.
- Fuji apple: Any firm, mildly sweet apple holds up to sautéing. Granny Smith adds more tartness; Honeycrisp works well. Avoid Red Delicious — it turns mushy.
- Ground turkey: A straight swap for ground chicken. Use the same internal temperature target of 165°F (74°C).
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. The cranberry sauce keeps separately for up to a week refrigerated — it thickens further as it sits, which is fine. To reheat patties, use a covered skillet over medium-low heat with a splash of water for about 4–5 minutes, flipping once; this keeps them from drying out. A microwave works in a pinch — cover loosely and heat in 45-second intervals. Both the patties and the sauce freeze well for up to 2 months; thaw overnight in the fridge before reheating.
Bacon Maple Chicken Burgers with Cranberry Sauce
Equipment
Ingredients
For the burger patties
1 small apple - or 1/2 a large one, Fuji apple
- 2 teaspoons rosemary leaves - fresh ; finely chopped
- ½ teaspoon fine sea salt - or kosher salt ; truffle salt works if you have it
For the cranberry sauce
2 cups cranberries - fresh ; 200g
½ cup maple syrup - pure ; 120ml
Instructions
Make the burger patties
- Cut the bacon into small pieces, roughly ¼-inch / 5mm. Kitchen shears make quick work of this. Place in a cold 12-inch skillet and cook over medium heat, stirring occasionally, for 5–7 minutes until crispy and rendered.4-6 ounces bacon
- Finely dice the onion and apple into pieces roughly the same size as the bacon (about ¼-inch / 5mm). A mini food chopper works well here, or just use a sharp knife.1 small apple, 1 small yellow onion
- Chop the rosemary.2 teaspoons rosemary leaves
- When the bacon is cooked, remove it from the pan, then add the onion so it can cook in the bacon fat. Sauté for 5 minutes over medium-high heat and stir occasionally until onion is translucent.1 small yellow onion
- Add the apple and rosemary and continue to sauté for 5-8 minutes, until onion is browned and both onion and apple are soft.1 small apple, 2 teaspoons rosemary leaves
- Combine the ground chicken, bacon, apple and onion mix, and salt in a bowl. Mix using your hands and form the meat into four patties.1 pound ground chicken (minced chicken), 4-6 ounces bacon, 1 small apple, 1 small yellow onion, 1/2 teaspoon fine sea salt
- Return the skillet to medium heat. If the pan looks dry, add 1 tablespoon of coconut oil. Place the patties in the pan and cook for 12–15 minutes total, flipping every 3–5 minutes, until an instant-read thermometer inserted into the centre reads 165°F / 74°C.1 tablespoon coconut oil
Make the cranberry sauce
- While the burgers cook, make the cranberry sauce.
- Combine the cranberries, maple syrup, and water in a small saucepan. Bring to a boil over high heat.2 cups cranberries, 1/2 cup maple syrup, 1/4 cup water
- Reduce heat and simmer uncovered for 8-10 minutes, stirring occasionally, until berries have popped and the sauce has thickened.
- Transfer the sauce to a serving bowl. Serve warm or at room temperature over the burgers. If making ahead, refrigerate until needed.
Notes
Nutrition
Your questions, answered
Can I use ground turkey instead of ground chicken?
Yes, ground turkey is a direct swap in equal quantity. Cook it to the same internal temperature of 165°F (74°C) and expect a very similar result — turkey is slightly leaner, so the patties may be a touch firmer.
How do I know when the chicken patties are fully cooked?
An instant-read thermometer inserted into the center should read 165°F (74°C). Unlike beef burgers, you cannot judge doneness by color with ground chicken — it can look opaque and white while still being underdone inside.
Can I make the cranberry sauce ahead of time?
Yes, and it actually improves after a few hours in the fridge as the flavors settle. Make it up to 5 days in advance and store it in a sealed jar or container — it will thicken as it cools, which makes it easier to spoon onto the burger.
Can I cook these on an outdoor grill?
It’s possible but tricky — ground chicken patties are softer than beef and can stick or break on grill grates. If you want to grill them, chill the formed patties for at least 30 minutes first, oil the grates well, and handle them as little as possible.
Is there a way to make this without bacon?
You can leave the bacon out, but you’ll need to replace both the fat for cooking the aromatics and some of the savory depth. Use a tablespoon of olive oil to sauté the onion and apple, and add an extra pinch of salt to the patty mixture to compensate.
More mince recipes to try
- Chicken Macadamia Sausage Rolls
- Venison Cranberry Holiday Meatballs
- Savory Pork Apple Pasties
- Golden Turkey Empanadas
