Chicken burgers with garlic-rosemary mayonnaise
For the garlic-rosemary mayonnaise
- 1 cup mayonnaise
- ¼ cup fresh rosemary leaves, chopped
- 1 garlic clove, minced
- Vegetable or canola oil, for the grill
- 1 pound ground chicken
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 sandwich rolls or burger buns
- ¼ cup olive oil
- 1 cup arugula
Instructions:
Burger purists often complain that substituting ground chicken or turkey for beef results in a dry, bland burger, but that needn’t be the case; these are super juicy and full of flavor. To keep them moist, I mix some of the garlic mayo right into the burgers themselves, then smear a bit more on each bun for good measure.
- For the mayonnaise: Mix together the mayonnaise, rosemary, and garlic.
- For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. Lightly oil the grilling rack or grill pan with vegetable oil.
- In a large bowl, combine the chicken, salt, pepper, and half of the mayonnaise mixture. Using clean hands, gently mix the ingredients and form into 4 patties, each about 1 inch thick. Grill for about 7 minutes on each side, until cooked through. Transfer to paper towels and let rest for a few minutes.
- Brush the cut side of each roll with the olive oil and 1Â teaspoon of the mayonnaise mixture. Grill for 1 to 2Â minutes, until slightly golden.
- Spread a dollop of the mayonnaise mixture onto the bun tops and bottoms. Top each bottom with a burger, ¼ cup of arugula, and the top half of the bun.