This week’s swap theme was “Celebrity Chef.” I was lucky enough to be given this awesome Giada De Laurentiis recipe from our host herself, Sarah at A Taste of Home Cooking. I’m a fan of Giada’s (or ‘T!ts and Teeth’, as the Husby and I have lovingly dubbed her). I’ve made a few of her recipes in the past and they’ve all been great, so I knew this one wouldn’t be any different.
I have to admit that I’m not always the biggest fan of rosemary. I mean, I like it but sometimes it’s piney flavor can be a bit overwhelming. When I read that this recipe calls for 1/4 cup of chopped rosemary leaves, I was a bit skeptical but decided to keep the recipe as is. It was wonderful! The flavor was definitely pronounced but it was totally doable and really enhanced the burgers since chicken can sometimes be a bit bland. The peppery arugula also provided a nice “bite” to the burger.
The only change I made was that I added some Panko to the burger mix. I found that once I added the mayo to the ground chicken, it was really wet and sticky. I was unable to form the meat into patties so I added the Panko to absorb some of the extra moisture. I also, as I always do, increased the amount of garlic called for. What can I say? I’m a glutton for punishment.
I would absolutely make these again. In fact, I’m looking forward to having some of the leftovers for lunch!
Chicken Burgers with Garlic Rosemary Mayo – slightly adapted from A Taste of Home Cooking
For the mayo:
- 1 Cup Light Mayonnaise
- 1/4 Cup Fresh Rosemary Leaves, finely chopped
- 3 Cloves Garlic, minced
For the burgers:
- 1 Lb. Ground Chicken
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Fresh Ground Black Pepper
- 1/2 to 3/4 Cup Panko Breadcrumbs, if needed
- 4 Sandwich Rolls or Burger Buns
- 1 Cup Arugula, divided
Preheat grill to medium-high.
In a small bowl, mix together the mayonnaise, garlic and rosemary. Set aside.
In a large bowl, mix together the ground chicken, salt, pepper and 1/2 cup of the mayonnaise mixture until well combined. If too wet and sticky, add the panko. Form into 4 equally sized patties.
Grill for 6-7 minutes per side, until burgers are cooked through. Transfer to a clean plate and let rest for a few minutes.
In the meantime, spread 1 tsp. of the garlic rosemary mayo onto the cut side of each roll. Toast until golden brown.
To assemble the burgers, spread a dollop of the mayonnaise on each side of the toasted buns. Add the arugula to the bottom bun, then the patty. Top with the top half of the bun.