- 2 teaspoons canola oil
- 1 small onion, diced
- 1 medium sweet apple, such as Gala or Honeycrisp, peeled and diced
- 1 pound ground chicken
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon packed light brown sugar
- ½ teaspoon fennel seed, chopped
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.
Add chicken, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine.
Generously coat the pan with cooking spray and heat over medium. Using a ⅓-cup measure, scoop 4 portions of the sausage mixture into pan, flattening each into a 3-inch patty.
Cook until the patties are browned and cooked through, about 3 minutes per side, adjusting the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.
Serving size: 1 patty
6 g fat(1 g sat)
0 g fiber
5 g carbohydrates
10 g protein