For a healthy, mid-week option, I often opt for turkey burgers. But, since I'd grilled turkey Köfte a few days earlier, I decided it was time for chicken burgers. My Grilled Chicken Burgers with Rosemary-Garlic Aioli are a variation on Giada De Laurentis's Chicken Burgers with Garlic Rosemary Mayonnaise. My version is spiced up a bit with lots of garlic and a dash of cayenne, and snazzed up a bit with a slab of grilled red onion. With the additional garlic, my sauce became an aioli rather than mayonnaise. I also mixed in some panko to help the burgers hold together better on the grill since I was concerned theburgers would have dripped through the grate without that addition and refrigerating them for 30 minutes. Since the whole point of eating a chicken, rather than beef, burger is to avoid totally clogging your arteries, my aioli is made with Kraft's Reduced Fat Olive Oil Mayonnaise.
Grilled Chicken Burgers with Rosemary-Garlic Aioli
- 1 cup olive oil mayonnaise
- 3 tablespoons minced rosemary
- 1 tablespoon minced garlic
- 1/2 teaspoon lemon juice
- pinch of cayenne
- 1 pound ground chicken
- 1/2 cup panko
- 2 tablespoons minced shallot
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- grill spray
- 4 1/4-inch slices of red onion
- 2 teaspoons olive oil
- 4 wheat buns
- 4 1/3-inch slices of tomato
- Kosher salt and freshly ground black pepper
- Preheat a gas grill on high.
- In a small bowl, whisk together the mayonnaise, rosemary, garlic, lemon juice and cayenne.
- Dump the ground chicken into a medium bowl. Add the panko, shallot, salt, pepper and half of the aioli. Use your hands to combine the ingredients thoroughly.
- Form the ground chicken mixture into 4 patties. Place on a baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
- Clean the grill well and spray the grate thoroughly with cooking spray.
- Lightly coat the red onion slices with the olive oil, and gently place on the grill. Grill for 2-3 minutes each side until the slices are warmed through and are charred a bit with grill marks. Place on the upper rack of the grill to keep warm.
- Gently place the chicken patties on the grill. Sear on one side, grilling for 5-7 minutes with the top open and the grill on high. Then flip the burger and grill the other side for 5-7 minutes. Note: if you try to flip the burger before the first side is seared, you will have a mess!
- When the burgers have about 2 minutes to go, put the wheat buns on the grill to warm.
- Put the burgers together with the 1 tablespoon of the aioli on each of the bun halves. On the bottom bun, layer the chicken burger, then a slice of red onion and a slice of tomato. Sprinkle the tomato with salt and pepper and top with the other half of the bun.
Yield: 4 burgers
Prep time: 35 minutes
Cook time: 25 minutes
My almost 15-year old pronounced the chicken burgers "quite tasty", and at one point, I regretted not having doubled the recipe. I served the burgers with some lovely grilled baby artichokes (unfortunately I botched the photos) and baked beans, in case the kids were not wild about the artichokes (they loved them). Cool combination, great dinner.
This post is linked up over at Friday Potluck being guest-hosted this week by Girlichef. Check it out!