Chicken Burgers with Garlic-Rosemary Mayonnaise
I serve mine like all my burgers: with baked sweet potato fries and roasted asparagus. It's by far my favorite weeknight meal.
Even if you're one 'those' who pretend to hate mayonnaise, I promise that this dish is still for you. You see, when mayo is mixed with rosemary, garlic, and ground chicken it results in a burger that is juicy, flavorful, and believe it or not healthy-if you use low fat mayo. Trust me, it'll become one of your staples.
Recipe after the jump:
1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
1 clove garlic, minced
1 pound ground chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 sandwich rolls or burger buns (I use whole wheat burger buns)
1/4 cup olive oil
1 cup arugula, divided
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
For the burgers: Preheat the oven to 425 degrees and Preheat a gas or charcoal grill or place a grill pan over medium-high heat. (I use a grill pan) 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. I then transfer to the oven and bake until internal temperature reaches 170 degrees. (about 5 minutes). Transfer to paper towels and let rest for a few minutes.Brush the cut side of each roll with 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden. (I don't bother grilling the bun).
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.
PC: The Joy of Cooking
Recipe: Giada de Laurentiis, Food Network