Chicken Burgers with Garlic-Rosemary Mayo

I am getting sick of this polar vortex business.... I usually do not mind winter and think of it as part of being a Wisconsinite, but I am hating the bitter cold. I am sure that everyone else is in the same boat, but I just had to complain a little bit. 

These chicken burgers originally caught my eye a while back on Sarah's A Taste of Home Cooking.  The original recipe comes from Giada De Laurentiis and is simply delicious.  We do not use ground chicken in our house very often, but after the rave reviews on this burger I saved the recipe, and finally got around to making it!  The ingredient list for this sandwich is really short and sweet. However, this burger packs a big flavor! I loved the flavors or the garlic and rosemary in the creamy mayo.  Ron and I are usually not big fans of mayo, but it is not over powering in the sandwich.  We also pan fried the burger in a teaspoon of olive oil because we have gotten so much snow it was hard to get out grill on an even surface!  The pan fried burger was wonderful, but I bet the smokey grilling flavors would be delicious as well.  I served the burger on a toasted bun and with a little fresh arugula. 

This is a great twist on a traditional burger and is absolutely delicious. 


1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
1 clove garlic, minced

1 lb ground chicken
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 burger buns
1 cup arugula, divided
2 tsp olive oil


For the mayo: in a small bowl, mix together mayonnaise, garlic, and rosemary and set aside.

For the burgers:  In a large bowl, add the ground chicken,  salt,  pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties.  Heat a fry pan (see original recipe for grilling instructions) over medium heat with two teaspoons of olive oil (you may have to adjust depending on your stove because you do not want them to burn). Place the burgers in the pan and cook for about 6-7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

While burgers are cooking, cut rolls and toast in the oven for 2 minutes at 300 degrees. 

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Evenly place arugula on bun bottoms. Place the chicken burgers on the bottom halves of the buns. Finish with the top half of the bun. 

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