Yield: 4 burgers
1 pound ground chicken
1 tablespoon gluten-free dijon mustard
1/4 cup green onion, diced
1/4 cup apple, finely diced
1 garlic clove, minced
3 slices bacon, cooked and diced
1/4 teaspoon sea salt
1/4 teaspoon fresh black pepper
1/8 teaspoon red pepper flakes, optional
1/2 pound Brussels Sprouts, ends removed and shredded
1/3 cup apple, thinly sliced into strips
1/2 avocado, cubed
sea salt and fresh pepper to taste
In a large bowl combine ground chicken, dijon mustard, green onion, apple, garlic, cooked and diced bacon, salt, black pepper, and red pepper flakes if using. Mix ingredients until fully incorporated, best if you use your hands. Form mixture into 4 even sized burger patties.
Heat an indoor grill pan on medium-high heat. Once pan is heated add burgers and grill 3 to 4 minutes on one side and flipping to grill on the other side for an additional 4 minutes or until cooked through. Remove from pan and set aside.
In a small bowl, toss together shredded brussels sprouts and apples. In a small pan heat 1 teaspoon bacon grease or coconut oil. Add brussels sprout and apple mix and stir often until the brussels sprouts are slightly wilted and apples are tender. Remove from pan and stir in avocado. Season with sea salt and pepper to taste.
Serve burgers with slaw and enjoy.
To shred brussels sprouts, thinly slice from the head of the brussels sprout stopping just before the base. Discard the base. Using fingers break up the brussels sprout strips/shred.