Every once in a while, a recipe finds its way into regular rotation and never really leaves. That’s exactly what happened with these Rosemary Chicken Burgers.
Adapted from a recipe by Giada De Laurentiis, these flavorful chicken burgers are packed with fresh rosemary and simple ingredients that create a burger that’s lighter than beef but every bit as satisfying. I’ve been making them for years, and while I love the flavor of the original recipe, I’ve developed a few techniques along the way that make them much easier—and far less messy—to prepare.
If you’ve ever struggled with sticky ground chicken or burgers that fall apart while cooking, these tips will change the way you make chicken burgers.
Why These Rosemary Chicken Burgers Work
Ground chicken has a reputation for being bland or dry, but this recipe proves otherwise. Fresh rosemary gives the burgers an herbaceous flavor that stands out from traditional burgers, while the chicken remains tender and juicy.
They’re substantial enough for burger night but feel lighter than a typical beef burger, making them a recipe I come back to throughout the year.
Helpful Cooking Tips to Make Chicken Burgers
The flavor of this recipe is fantastic, but the original method can be messy. After making these burgers countless times, I’ve found a few shortcuts that make the process easier from start to finish.
- Make the Patties Ahead of Time– Form the patties at least an hour before cooking, or even the day before. Chilling helps them firm up, making them easier to handle and helping them hold their shape in the pan.
- Skip the Hand-Shaping– Instead of dividing the mixture with your hands, use a large cookie scoop to portion the chicken mixture into four equal burgers. It’s faster, less messy, and ensures even cooking.
- Use Press & Seal for Easy Patties– This is the trick that completely changed the recipe for me. Place each portion between two pieces of Press & Seal and flatten gently using a sandwich press, plate, or flat-bottomed measuring cup. When you’re ready to cook, simply peel away one side, transfer the burger to the pan, and remove the remaining piece. No sticky hands. No wrestling with delicate patties.
How to Cook Rosemary Chicken Burgers
Cook the burgers in a lightly oiled skillet until golden brown and cooked through.
If desired, brush the cut sides of the buns with olive oil and toast them lightly before assembling the burgers.
The burgers are flavorful enough to stand on their own, so keep toppings simple and let the rosemary shine.
What to Serve with Rosemary Chicken Burgers
• Crispy French fries
• Kettle-cooked potato chips
• A simple green salad
• Summer corn salad
A Chicken Burger Worth Making Again
There are plenty of chicken burger recipes out there, but this is one I find myself returning to again and again. The combination of fresh rosemary and tender ground chicken creates a burger that’s simple, flavorful, and surprisingly memorable.
Chicken Burgers with Garlic-Rosemary Mayonnaise
Equipment
- Sandwich press or heavy bottom pan
- Press & Seal style plastic wrap
- Non Stick griddle pan or frying pan
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
Instructions
- 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.
Notes
