A Squared: Friday Finds: Chicken Burgers with Garlic-Rosemary Mayonnaise

Friday, March 1, 2013

Friday Finds: Chicken Burgers with Garlic-Rosemary Mayonnaise

I have never been happier to say exclaim "TGIF!" than I am today.  After 5 long days of working, presenting, and mingling in Las Vegas followed by a few days in the office I am spent.  Looking forward to the weekend ahead, for sure.  I'll also share some of my Vegas photos with you soon as well!

Today's recipe find is courtesy of-- who else?-- Giada, of course!  Her books are staples in my kitchen.  We veered away from pasta though and served these delicious chicken burgers instead.  It's an easy recipe to prepare with only a few ingredients-- and most of them you likely have in your kitchen already.  The result was a moist and flavorful non-beef burger. 

And a huge thank you to my husband for braving the elements and grilling these burgers.  You're my hero!


  • 1 cup mayonnaise *I used reduced fat 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
  • 1/4 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 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. 
Original recipe courtesy of Giada at Home by Giada De Laurentiis.

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