Cheddar cheese and apple are such a power duo, I think they qualify for an official couple name. Chapple, perhaps?
This recipe brings the two together as toppings for juicy, chili-seasoned chicken patties for an out-of-the ordinary burger experience, which is a breeze to get on the table. For the patties, just mix ground chicken with chili powder, finely grated onion and salt, and form into burgers. Ground poultry can get sticky, so keep a bowl of cold water nearby to keep your hands wet and, for optimal texture, avoid overworking the mixture. I prefer a blend of light and dark chicken for maximum juiciness, but you could use all white meat, if you prefer. You could also substitute with turkey.
The grilled apple rings are easy to prep, too, and can be made ahead. Cut the apple into rounds, scoop out the core with a small spoon or melon-baller, then brush the rings with oil, and grill the rings until they soften and take on attractive grill marks. Any variety of sweet apple will work — I went with red apple here because I like the color it brings to the mix.
Grill the burgers for about five minutes per side, then top each with a slice of cheese, cover, and let it melt over the patty. A little sharp cheese goes a long way to provide rich, savory flavor. Then top each burger with a slice of the grilled apple and serve either on buns with a lettuce leaf or in lettuce cups. I like to slather mine with mustard for an added layer of creamy tanginess, but with or without that, the char-grilled burgers, wafting with chili and crowned with the dynamic duo of sweet, juicy apple and sharp melted cheddar are a sure win.
