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Tuesday Recipe: Chicken Burgers with Garlic-Rosemary Mayonnaise

Written by April Yorke

Tuesday, 14 July 2009 00:00

Chicken Burgers with Garlic-Rosemary Mayonnaise I've never made chicken burgers before. In fact, I don't think I've ever made anything with ground chicken before. Fortunately this recipe is as easy as easy gets, so it's a good place to start if you are looking to branch out from your normal summertime grilling.

Ingredients

Mayonnaise:

1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
1 clove garlic, minced

Burgers:

1 pound ground chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 sandwich rolls or burger buns
1/4 cup olive oil
1 cup arugula, divided

Directions

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

Recipe Notes:

Fabulous photo by yours truly, naturally. In the background you can see the printed recipe sitting on my recipe stand (a gift from my aunt Nancy). To the right are bacon wrapped asparagus bundles. I recommend against using thick sliced bacon, as I did. We also had a side salad.
My dinner guest doesn't care for rosemary, so I substituted fresh basil from my very own window garden. Still really yummy to the point where she wants them in our regular rotation.
If you make your burgers as thick as the one in the photo, they will need a little more than 7 minutes per side to cook through.
I didn't so much measure a quarter cup of olive oil as I gently drizzled.
I toasted the rolls for a minute or so under the broiler.
I went with leaf lettuce over arugula. I find arugula on its own too intense.

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