Chicken Burgers with Rosemary Mayonnaise

These are super moist and flavorful!  You're guaranteed to get lots of "Uuummmms" and" Ohhhhh, that's really good!"  At least I did.
​Enjoy.

Ingredients

Mayonnaise:
1 cup mayonnaise

1/4 cup chopped fresh rosemary leaves

4 cloves garlic, minced

Burgers:

1 1/2 pounds ground chicken  

1/2 tablespoon kosher salt

1/2 tabelspoon freshly ground black pepper

4 burger buns

1/4 cup olive oil

1 cup arugula, divided
​
​white english cheddar for melting

I like to grind (mince) my chicken in my Cuisinart. I use a combination of chicken breasts      and thighs. Just place one piece in at a time and pulse it until the chicken is coarsely minced.

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 tablespoon salt, 1/2 tablespoon 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 6 minutes on each side. Place the cheddar on the burgers during the last 3 minutes of grilling. 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 and finish with the top half of the bun.
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Recipe adapted from Giada De Laurentiis