Burgers…the all-American meal Burgers are another blank canvas with lots of space to be creative. You can make traditional beef burgers or go with a turkey burger, a chicken burger, or even an ostrich burger (I had one in Texas a few years ago). Possible toppings are endless on a burger. One of my favorite burger recipes is a garlic, rosemary, chicken burger. Check it out!
GIVING BEEF A RUN FOR IT’S MONEY
So, this recipe is my adapted version of Giada’s Chicken Burgers with Garlic-Rosemary Mayo. It is SERIOUSLY one of the best burgers I’ve had. The patty is so moist and flavorful.
Let’s not waste anymore time and get right to it!
Start off by making the mayo.
Mix mayo, rosemary and garlic well.
Mix ground chicken, mayo mixture, salt and pepper.
Form 4 even patties.
NOTE: Meat is pretty sticky but it’s workable.
Now time to grill the patties. I used my iron skillet grill. Someday, soon hopefully, I’ll have pictures of my food cooking on an outdoor grill Cook for about 6-7 minutes on each side.
NOTE: Do NOT turn first side over until it is fully-cooked (6-7 minutes). If you flip the burger too early it will fall apart, so make sure 1st side is fully cooked before flipping. You can test this with a thin spatula, if the meat is still sticking to grill then it still needs some time. Trust me, I flipped too early the first time and made a mess!
About 1 minute before the second side is done cooking place a piece of cheese on each patty and let melt.
I served my burger patty on a multi-grain ciabatta roll.
Serve with mayo, mustard, lettuce, tomato, avocado and any other burger fixings you like
By the way, these burgers go great with my baked Parmesan fries!
RECIPE (serves 4):
- 1/2 cup light mayo
- 1/2 tablespoon minced garlic
- 1/4 cup chopped, fresh rosemary
- 1 lb. ground chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices of your favorite cheese
- 4 burger rolls
- Romaine lettuce (enough for 4 burgers)
- 1 avocado, sliced
- 1 tomato, sliced
- mayo and mustard to taste