August 29, 2019

Chicken Burgers with Garlic-Rosemary Mayo

Making a delicious chicken burger can be tricky because there isn’t much fat in ground chicken (unlike ground beef). Chicken Burgers with Garlic-Rosemary Mayo solves this problem in two ways: 1) by using half of the garlic-rosemary mayo as the chicken burger binder AND 2) by using all dark meat (or a combo of dark and white meat) ground chicken. Your burger will be juicy, full of flavor, and when sandwiched by the toasted gluten free bun slathered with the garlic-rosemary mayo grilled right on it…you have an instant home run!

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Garlic-Rosemary Mayo Ingredients

Prep ingredients for the mayonnaise mixture. Mince the garlic clove and pull the rosemary leaves from the stalk and chop.

Mix together rosemary, garlic and mayonnaise. Set aside.

Making the Chicken Burger Patties

In a large bowl, add ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. With clean hands, gently mix all of the ingredients together. For best results, do not over-mix the ground chicken.

Form mixture into four even patties. Likewise, do not over-handle the ground chicken mixture as you are forming burger patties. If time allows, cover patties and mayo mixture with plastic wrap and freeze for 30 minutes. This will make it easier to work with the burgers when you are grilling.

Gluten Free Buns

I use Trader Joe’s gluten free burger buns. When they are grilled or toasted, they’re quite tasty.

Grilling the Chicken Burgers

Once the grill is preheated, spray with non-stick oil and cook burgers for approximately seven minutes on each side or until browned with grill marks. Transfer to a plate or platter once burgers are cooked through.

Applying Garlic-Rosemary Mayo to the Gluten Free Buns & then Grilling

While burgers are resting, spoon mayo mixture onto the cut-side of the buns. Grill 1-2 minutes, until browned.

Chicken Burgers with Garlic-Rosemary Mayo

Assemble burgers with arugula and your favorite toppings. Take a big, delicious bite and enjoy.

Print Recipe

Chicken Burgers with Garlic-Rosemary Mayo

Prep Time20

Cook Time15

Refrigeration30

Total Time1 5

Course: dinner

Cuisine: American, barbecue

Keyword: arugula, chicken burgers, gluten free, Gluten free burger buns, ground chicken, mayonnaise, rosemary, Trader Joe’s

Servings: 4 burgers

Author: GFchow @ gfchow.com

Ingredients

Garlic-Rosemary Mayo:

1 cup mayonnaise
2 tablespoons chopped fresh rosemary leaves (to taste) thyme leaves can also be used
1 clove garlic minced

Burgers:

1 pound ground chicken dark meat only or a combination of white and dark (if available)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 gluten free burger buns I use Trader Joe’s brand
1 cup arugula divided

Instructions

For the garlic-rosemary mayo:

In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers:

Preheat grill 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.
Cover burgers and remaining mayo mixture with plastic wrap and refrigerate for 30 minutes before grilling, if time allows. This will make it easier to work with the burgers as you are grilling.
Thoroughly spray grill with a non-stick oil.
Place burgers on the grill and cook for about 7 minutes on each side.
Spread a spoonful of the garlic-rosemary mayo mixture on each side of the bun. Grill for 1 to 2 minutes until slightly golden.
To assemble the burgers: Place arugula on the bottom side of each bun and then place a chicken burger on top followed by sauteed onions or any other toppings you prefer. Cover with the top half of the bun and serve.

Notes

For juicy burgers, I strongly recommend using ground dark meat or a combination of white and dark meat for these burgers.

If using all white meat, the burgers will be dry. But if that’s your thing, go for it.

For best results, try not to over-mix or over-handle the ground chicken as you are working with it.

If you aren’t gluten free, indulge with your buns. My recommendation is to buy brioche buns. I did this for my kids and they loved the buns.

You can easily substitute turkey for the chicken if desired but the same advice goes for the turkey as for the chicken…use dark meat or combo dark & white for a juicier burger.

Don’t love rosemary? Substitute thyme or other hardy herbs that can stand up to the heat of the grill.

Experiment with your toppings. I love adding sauteed onions to burgers but try raw onions, tomatoes, jalapenos, pickles, cheese, other lettuces, etc.

Lowfat mayonnaise can be used but the overall taste of the burger may be affected.

Omit the bun if desired but I think the grilled bun with the garlic-rosemary mayo rocks this burger.

If you can’t find fresh herbs for the mayo mixture, use dried herbs. Crumble them in your hands before adding to the mayo.

Enjoy with potato chips and my homemade dill pickles Homemade Dill Pickles…Easy as 1,2,3.

I thank my friend Suzy for sharing this recipe with me. Recipe by Giada De Laurentiis and slightly modified by me for gluten free eating. Click here for original recipe.

If you like this GFchow recipe, you may also like these recipes. Panko Crusted (GF) Chicken Breasts, Spiced-Rubbed Chicken with Lemon-Shallot Sauce, and Spatchcocked Chicken.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.