Friday, September 23, 2011
Burger and Fries Friday: Chicken Burgers with Rosemary-Garlic Mayonnaise
It’s time for another installment of Burger and Fries Friday! Somehow I let the entire summer pass without sharing a new burger recipe. The horror!
Go ahead and have a laugh at that gigantic chicken burger on that tiny little sandwich bun. This, my friends, is what happens when you assume you have burger buns in the freezer, but it turns out you don’t. So I had to use the smaller buns in a pinch. (Smaller buns, incidentally, are something I wish I had in other aspects of my life. Know what I mean?)
Anyway, the smaller sandwich buns actually worked out perfectly in this instance, because it made it even easier to focus on the incredible flavor of this delicious burger. I knew Sarah of A Taste of Home Cooking wouldn’t steer me wrong (she never has before!) so I knew these were going to be a hit – and they were. I loved that some of the mayonnaise mixture was added directly to the ground chicken itself, giving the meat tons of flavor and a really moist texture. I’d probably scale back the rosemary a bit next time for my own personal tastes, but Joe said he wouldn’t change a thing.
I couldn’t resist topping these with a slice of juicy, fresh tomato and some melted provolone, making an already delicious burger taste even better.
Chicken Burgers with Rosemary-Garlic Mayonnaise
adapted from A Taste of Home Cooking
For the mayonnaise:
1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
1 clove garlic, grated
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
Sliced provolone cheese
1. In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
2. 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.
3. 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.
4. Brush the cut side of each roll with 1 teaspoon of the mayonnaise mixture. Toast until golden brown.
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 a slice of provolone and a slice of tomato and finish with the top half of the bun.
One year ago: Chicken tortilla casserole