Elevate your burger gameM
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 burger recipes. As I went to serve them, he went into the fridge and pulled out the ketchup and went to use it on my perfectly seasoned burgers and I yelled “STOP!”
“What?” He paused. “It’s a burger. I need to put ketchup on it!”
“Pleaseeee” I begged. “Just first try it without any ketchup! If you still think it needs ketchup after then I won’t say another word.”
He didn’t use the ketchup. And you won’t either.
Giada De Laurentiis’s Chicken Rosemary Burger are a refreshing change from the everyday beef burgers that often lack so much flavor, and frankly that I am sick of. These burgers, on the other hand, are jam packed with flavor, are light and yet equally, if more more, satisfying than your average beef or turkey burger.
Not all burgers are created equal, and they aren’t all made with beef!
The original recipe for these chicken burgers comes from Giada De Laurentiis. However, her instructions made the dish a little confusing and very messy to make. Over the years, I have made these burgers so many times that I have developed the perfect tricks to making these delicious burgers easier to make and without any sticky mess. If you follow my steps and use the tools I recommend, this recipe is a total slam dunk for a great, tasty and easy weeknight meal.
How to make Chicken Rosemary Burgers:
- Make patties at least one hour in advance or up to 24 hours. Cook right before serving.
- Use a large sized ice cream scoop instead of your hands to portion out 4 equal patties. (This is so much easier and unexplainably less messy.
- Press out burger portions between Glad Press & Seal Plastic wrap using a sandwich press. (I don’t know Press & Seal works so well for this, but it does! Once I discovered this, there was no going back.) When it is time to cook the patties, simply peel one side off, place the chicken patty into the pan, and peel back the remaining square of wax paper.
- Optional: Brush the cut side of each roll with the olive oil and Grill for 1 to 2 minutes until slightly golden.
- Recommended side dishes: chips, fries or a side salad.
- 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
Make the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary and set aside or refridgerate. (You can do this up at least one days in advance if needed.)
In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Use 2 forks to fold and flod the mixture until well combined. It will be a wet mixture that resembles a batter.
Cut out 4 squares of Glad Press & Seal (or something similar but not saran wrap!) and lay flat. Use a large ice cream scoop to create four portions and scoop one onto each pre-cut square. Create 4 more plastic squares and top each patty. Use a sandwich press or the pottom of a flat pot /pan to gently press chicken misture into 4 perfect patties.
Refridgerate patties 1 - 24 hours.
Preheat a non-stick griddle pan to med-high. Cook burgers for about 5 minutes per side.
Assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the buns. (Toasted buns are a plus here!) 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.