Saturday, June 13, 2009

Flavor-full Burger

While having our lunch on a Saturday afternoon a couple of weeks ago, Greg turned on the TV to Food Network. Giada was making some chicken burgers, which I thought sounded delicious, but she mentioned that this recipe could be made using any kind of meat. Well, Greg's blood is red, so when I decided to make these for supper that night, there was no question that we'd be using ground beef. (I will make these again for lunch when Jessi's here, and I'll use turkey.)
Since it's gardening season here, there is fresh rosemary growing in my backyard (you KNOW I love having an herb garden in the backyard!), so I was able to just step outside and clip a couple of stalks for this recipe. I was out of fresh garlic, but had a jar of roasted garlic in the frig that I subbed in. Oh, and only use real mayonnaise, please. No fat-free or salad dressing - it has too much sugar and tastes very different. Real mayo is made with soy oil which is good for you.
Chicken Burgers with Garlic-Rosemary Mayonnaise
Recipe courtesy Giada De Laurentiis
Prep Time: 20 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings
Mayonnaise - 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 sandwich rolls or burger buns
1/4 cup olive oil
1 cup arugula, divided (I used fresh spinach)
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 teaspoon salt, 1/4 teaspoon 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 7 minutes on each side. 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.
Okay, these were SO GOOD they left me craving more. I'm anxious to try them again, using the turkey.

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