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1
In a small saucepan, mix together the wine, mustard seeds, and vinegar.
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2
Bring to a boil and pour into a small bowl.
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3
Cover and let sit at room temperature overnight.
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4
The seeds will soften and swell.
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5
Drain and reserve the seeds.
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6
Refrigerate in a covered container until needed.
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7
The mustard seeds can be soaked and drained well ahead of time.
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8
Coarsely shred the apple into a large bowl.
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9
Add the chicken, mustard seeds, Dijon mustard, and green onions.
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10
Lightly but thoroughly knead them together well.
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11
Handling lightly to keep the texture light and juicy, divide the chicken into 4 evenly sized patties about 1 inch thick.
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12
Cover and refrigerate for at least 30 minutes or as long as overnight.
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13
When ready to cook, heat 2 tablespoons of the olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue.
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14
Brush the burgers on both sides with olive oil and generously season on both sides with salt and pepper.
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15
Cook the burgers in the skillet, turning once or twice, until browned and cooked through, 10 to 15 minutes.
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16
Do not press down on the patties.
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17
With a large spoon, baste the burgers several times with the fat in the pan.
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18
(You can also preheat the oven to 450 degrees F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.)
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19
To grill the burgers, oil the grate, arrange the patties on it, and cover.
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20
Cook until done as above.
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21
While the burgers cook, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted.
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22
Or toast them on the outer perimeter of the grill rack.
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23
When the burgers are done, remove them to a warm platter, keep warm, and let rest for several minutes while dressing the buns.
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24
Peel, pit and slice the avocado.
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25
To build the burgers, spread the bun bottoms with the ketchup.
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26
Add several avocado slices, then sprinkle the burgers with salt and pepper.
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27
Top with a small pile of the endive-apple salad.
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28
Cover with the bun tops and serve immediately.
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29
Pass more of the ketchup at the table.
