Ingredients
Meat and Mixture
- 1 lb. ground chicken
- 2 slices bacon, chopped
- 1/2 cup peeled and shredded Granny Smith apple
- 1 tsp. onion powder
- 1/4 tsp. dried rosemary
- 1/2 tsp. dried fennel seeds
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 egg yolk
- 1 Tbsp. mayonnaise
For Cooking
- Oil for cooking, such as olive oil or avocado oil
Instructions
- Mix the Ingredients: To a large bowl, add ground chicken, chopped bacon, shredded Granny Smith apple, onion powder, dried rosemary, fennel seeds, kosher salt, black pepper, egg yolk, and mayonnaise. Use your hands to gently mix just until combined. Allow the meat mixture to rest for about 10 minutes to let the flavors meld.
- Shape Patties: Lightly oil the palms of your hands with cooking oil to prevent sticking. Divide the mixture evenly into eight portions, shaping each into a 3-inch round patty by first forming balls and then flattening them gently.
- Cook the Patties: Heat enough oil in a large heavy-bottom skillet, preferably cast-iron, over medium heat to cover the pan's bottom. Once the oil is hot, place the patties in the pan without overcrowding. Cook each side for 4-6 minutes until the patties are no longer pink in the center and develop a golden brown crust on the outside.
- Rest and Serve: Transfer cooked patties to a paper towel-lined plate to absorb excess oil. Let them rest for 5 minutes before serving to retain juiciness and flavor.
Notes
- Use Granny Smith apples for tartness that balances the sausage’s savory flavors.
- Ensure the skillet is hot before adding patties to achieve a good sear.
- Do not overcrowd the pan; cook in batches if necessary to maintain even cooking.
- Resting the meat mixture before shaping helps blend the flavors.
- Can be made ahead and refrigerated for up to 24 hours before cooking.
- Serve with eggs and toast for a complete breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
