When you still want a burger, but you want to lighten things up a bit these grilled chicken burgers will absolutely hit the spot!
And the magic to keeping these tender (and not dried out hockey pucks, 'cuz we've ALL had chicken burgers like that, right?) is the mayo herb mixture that gets mixed INTO the meat before you form the patties.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1 cup mayonnaise
- 1/4 cup chopped fresh rosemary leaves
- 1/4 cup chopped fresh Italian flat leaf parsley
- 1 pound ground chicken
- 4 sandwich rolls or burger buns
- 1 cup arugula, divided
- Other toppings: slices of tomato, bread and butter pickles (these are ALWAYS on my burgers), thinly sliced radish
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, any other toppings and top it with the other bun half.