These are super moist and flavorful! You're guaranteed to get lots of "Uuummmms" and" Ohhhhh, that's really good!" At least I did.
1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
4 cloves garlic, minced
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.
Recipe adapted from Giada De Laurentiis