Chicken Burgers with Rosemary Mayo

Elevate your next burger craving

M

y brother in law loves ketchup. Personally, I think its a full blown addiction. One night we were dining together and I made one of my favorite dishes, courtesy of the lovely Giada De Laurentiis. He went into the fridge and pulled out the ketchup and went to use it on my meal and I yelled “STOP!”

“What?” He paused. “It’s a burger. I need to put ketchup on it!”

I said, “Please, just try it without it first, and if you still think it needs ketchup after than I won’t say another word.”

He didn’t use the ketchup.

One night, I was laying there and working through an idea for a crab ravioli filling and got really stuck on what sort of sauce would work best for it. It needed to be something delicate as to not over power the crab’s clean, fresh flavor. I also knew it need to be thick enough to stick to the silky homemade pasta dough. Butter seemed the obvious choice, but I didn’t want a greasy, heavy dish. I wanted a sauce that would feel light and inspired by spring, and would elevate the crab, and not disguise it. Pea. Pea puree, I thought. And what if I cut it with a drizzle of olive oil for a added level of depth and fresh lemon zest for some brightness? Mmmm…this could work, I thought.

The Recipe

Chicken Burgers with Garlic-Rosemary Mayonnaise

Ingredients
• 1 cup 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 potato rolls
• 1/4 cup olive oil
• 1 cup baby arugula, divided

Directions
Make the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside or refrigerate for up to 3 days.

Make the Burgers. 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.

Preheat a griddle pan to med-high. Cook burgers for about 5 minutes per side.

If you want to see Giada’s recipe on Food Network click here!

Feaster's Tips

Make at least one hour in advance. Form the meat into a ball and then place onto individual pieces of wax paper or something of the like (Glad Press & Seal works the best!) and then use a flat surfaced item such as the back of small pan or a old fashioned iron sandwich press and press down to form a perfect patty. Now cover with another piece of the wax paper. Repeat. Refrigerate patties for at least a half hour. I find this step to be vital in the ease of cooking the patties due to their consistency which is wet mixture. The refrigeration helps them firm up and when it is time to cook you simply peel one side, place meat into the pan and peel off the back paper.

Cook for about 6 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Optional: Brush the cut side of each roll with the olive oil and 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.

Serve with sweet potato fries and enjoy!

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