Making burgers with anything other than ground chuck is a risky little game.
Making burgers with ground chicken seems like a guarantee that you will end up with a hockey puck on your plate, and if there’s a hockey puck on my plate, it had better be from a slap shot gone wrong at a hockey game where I am sitting in box seats with a fashionable faux fur neck warmer and my own personal butler bringing me warm molten chocolate cake. And the player whose shot landed on my plate better be handsome and not be sporting one of those awful hockey mullets.
That is the only appropriate scenario for a hockey puck on your plate.
So you can either think I’m totally crazy for making a burger out of chicken, or that there must be something special about it and it’s ah-mazing. If you guessed the latter, you’re right!
(And if you guessed the former, you’re also right… I’m a little crazy, but that’s what makes me fun to hang out with on $3 margarita night.)
The super-special secret to these so, so fabulous burgers is that you mix the rosemary-garlic mayo into the burger, as well as spread it on top. BOOM! I wish I could take credit for this idea, but it’s Giada’s. If you can get past her over-pronunciation of Italian words and her occasional trip down spa food lane, she really does make some phenomenal grub.
Chicken is actually the perfect meat for these burgers because it’s mild enough to really let the garlic and rosemary flavors shine through, and lean enough to stand up to the addition of mayonnaise without turning into a greasy, drippy mess.
For those of you who think mayonnaise on burgers is kind of nasty, it’s ok- I used to be one of you. I still prefer red-blooded American Heinz 57 on my red-blooded American beef burger, but once you start getting crazy with flavored mayonnaise, and maybe switch up the meat or even make black bean burgers, you’ll welcome mayonnaise to your party.
You’ll notice I like my burgers naked. Not that I’m not a total bread fanatic, but I don’t bother with lackluster buns. (Take that as you wish, haha). I would get way more excited by some baguette, homemade chips, or the insane scalloped potato dish I am currently working on. Oh my Gruyere.
If you’re having trouble weaning off the indulgent holiday baked good orgy but would rather roll around in a snake pit than eat the dry chicken breast your coworker brought to lunch today as part of her
‘Die a Slow, Boring, Hungry Death’ ‘Lose 10 Pounds in 10 Days’ plan, then helloooo… you just found dinner!!
- 1 c mayonnaise
- 3 T chopped fresh rosemary
- 1 clove garlic, minced
- 2 lbs ground chicken
- ½ t salt
- ½ t freshly ground black pepper
- (4 buns + lettuce + tomato slices... all optional)
- In a small bowl, mix together mayonnaise, rosemary and garlic. Set aside.
- In a large bowl, mix the ground chicken, salt, pepper, and half of the mayonnaise mixture. Mixture will be very 'wet,' so I recommend heating your large nonstick skillet over medium-high heat while you form the 4 patties, and place them in the pan as you form them- if you try to form the patties and transfer them from another plate, it could get very messy (eww). Cook patties about 6 minutes per side, until they are cooked through. Serve with mayonnaise slathered on top, yum!