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Chicken Burgers with Garlic-Rosemary Mayo

Prep Time20 minutes
Cook Time15 minutes
Refrigeration30 minutes
Total Time1 hour 5 minutes
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.