Burger purists often complain that substituting ground chicken or turkey for beef results in a dry, bland burger, but that needn’t be the case; these are super juicy and full of flavor. To keep them moist, I mix some of the garlic mayo right into the burgers themselves, then smear a bit more on each bun for good measure. Easy and yummy, yummy, yummy.
Recipe information
Yield
4 servings
Ingredients
Garlic-Rosemary Mayonnaise
Burgers
Preparation
Step 1
For the mayonnaise: Mix together the mayonnaise, rosemary, and garlic.
Step 2
For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. Lightly oil the grilling rack or grill pan with vegetable oil.
Step 3
In a large bowl, combine the chicken, salt, pepper, and half of the mayonnaise mixture. Using clean hands, gently mix the ingredients and form into 4 patties, each about 1 inch thick. Grill for about 7 minutes on each side, until cooked through. Transfer to paper towels and let rest for a few minutes.
Step 4
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.
Step 5
Spread a dollop of the mayonnaise mixture onto the bun tops and bottoms. Top each bottom with a burger, 1/4 cup of arugula, and the top half of the bun.
