Ingredients

• 1 apple , chopped
• 1 small onion , chopped
• 3 cloves garlic , minced
• 1 tablespoon tomato paste
• 1 tablespoon ground sage
• 1 teaspoon celery seed
• 1 teaspoon anise seed
• 1 teaspoon ground marjoram
• 0.5 teaspoons ground allspice
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 pound skinless , boneless chicken thighs

Instructions

1. 1 Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from the heat and let cool for 10 minutes.
2. 2 Pulse chicken thighs in a food processor until coarsely chopped, then process until ground. Transfer to a bowl and fold in apple mixture until well combined.
3. 3 Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture to make 11 more patties.
4. 4 Preheat a large nonstick skillet over medium heat. Add four patties and cook until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate. Wipe out the skillet and repeat to cook the remaining patties.

Nutrition per serving