*By: Linz Bordner*
I love food, but I especially love food during the summer months. Fresh fruits and vegetables, aromatic herbs, refreshing cocktails, and of course, the usual suspects: cheeseburgers and hot dogs. As much as I love these popular summer entrees, I tend to get sick of them quickly. Aside from that, they aren’t the healthiest of meal choices and I usually feel pretty terrible after eating them.
Wanting so badly to get out of the cheeseburger and hot dog rut, I found a burger recipe that is just as juicy and delicious as an all-beef burger and probably a lot healthier too. Let me introduce to you…the garlic rosemary chicken burger! If you’re not a garlic or rosemary fan then I’m not sure this one’s for you, but you can always omit one or the other.
The garlic rosemary mayo is the star ingredient and is even mixed into the actual burger patty, which makes it super moist. The recipe calls to top with arugula, but you can use any lettuce or other toppings you like. Pasta salad, roasted potatoes, or a green salad make great accompaniments for this burger.
This recipe is from one of my favorite chefs, Giada De Laurentiis and it’s, of course, another winner! If you’re in a cheeseburger and hot dog rut, I urge you to try this recipe.
INGREDIENTS:
For The Mayonnaise:
- 1 cup mayonnaise
- 1/4 cup chopped fresh rosemary leaves
- 1 clove garlic, minced
For The 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
INSTRUCTIONS:
1. For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
2. 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.
3. Transfer to paper towels and let rest for a few minutes.
4. 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.
5. 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.
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