Garden Herb Chicken Burgers
Garden Herb Chicken Burgers
If you’re craving a burger but want something lighter and packed with fresh flavor, you’ve got to try these Garden Herb Chicken Burgers. They’re juicy, herby, and totally delicious - kind of like your favorite summer garden jumped into a bun!
What makes them extra special? A garlicky rosemary mayo that gets mixed right into the patties and slathered on the buns. Add a handful of peppery arugula and toast those rolls just right, and you’ve got yourself a burger that feels fancy, but is easy enough for any weeknight dinner.
They’re perfect for grilling season, but honestly? They’re good anytime. So grab your ingredients and fire up the grill - it’s burger night, garden-style!
But before we dig into the recipe, let's address how to pick out the best-of-the-best when it comes to our star ingredient, chicken!
Ingredients:
(This recipe makes 4 servings)
Garlic-Rosemary Mayo:
- 1 cup of your favorite creamy mayonnaise
- 1/4 cup fresh rosemary, finely chopped!
- 1 clove garlic, minced (for a little zing!)
Chicken Burgers:
- 1 pound ground chicken (Try to go organic, pasture raised here!)
- 1/2 teaspoon kosher salt, for just the right kick
- 1/4 teaspoon freshly ground black pepper
- 4 soft sandwich rolls or burger buns (Ciabatta rolls if you're feeling fancy)
- 1/4 cup olive oil (Any of these will do nicely!)
- 1 cup arugula, gently divided
- Any other preferred toppings! (e.g., cheese, tomato, lettuce, etc..)
Now, let's get cooking!
Instructions:
Act 1: Make the Magic Mayo
In a small bowl, mix the mayo, chopped rosemary, and garlic. Give it a stir until it’s all blended and smells amazing. Set it aside—it’s going to make these burgers next-level.
Act 2: Pre-Heat & Prepare!
Get your grill or grill pan nice and hot over medium-high heat. You want it ready for action!
In a big bowl, add your ground chicken, salt, pepper, and half of that tasty mayo mix you just made. (Yep, just half—for flavor packed right into the patties!)
Use clean hands to gently mix it all together. Then shape the mix into 4 burger patties.
Act 3: Grill, Baby, Grill! (Alongside some toasting, too!)
Place your chicken patties on the grill. Cook them for about 7 minutes on each side, or until they’re golden and cooked through.
When they’re done, move them to a plate lined with paper towels and let them rest for a few minutes.
Brush the inside of each bun with a little olive oil and a small spoonful of that mayo mixture.
Place the buns on the grill for 1 to 2 minutes, just until they’re lightly golden and toasty.
Act 4: Build-a-Burger
Spread a generous dollop of the leftover mayo on both the top and bottom buns.
Place a chicken patty on the bottom half, top it with a handful of arugula, then crown it with the top bun.
Enjoy!