Delicious. That about sums up my feelings on this amazing burger.
If you were to judge a recipe by the number of ingredients, these Chicken Burgers with Garlic-Rosemary Mayo shouldn't be as nearly good as they are. But man, are they good. I seriously considered having two for dinner the night I made these, they were that good.
Once again, I ground my own chicken. If you have chicken breasts and a food processor there's no reason to buy ground chicken, in my opinion. I really enjoyed being able to pick the rosemary from my herb garden. That's one of the reasons it's taken me so long to make these. I've had the recipe printed for ages, ever since I saw Giada make them on her show, but I hate paying upwards of $3 for rosemary at the supermarket.
Make these soon. They'll be making another appearance on our table for sure.
Chicken Burgers with Garlic-Rosemary Mayo
Giada De Laurentiis
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
1 cup arugula, divided
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 1 teaspoon of the mayonnaise mixture. Toast until golden brown.
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.