Elevate your burger game
My 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.