Garlic-Rosemary Chicken Burgers

on

⏱️ Prep: 20 min 🔥 Cook: 15 min 

🕒 Total: 35 min 🍽️ Serves: 4

🧄✨ Flavored Mayo:

  • 1 cup mayonnaise

  • ¼ cup fresh rosemary, finely chopped

  • 1 clove garlic, minced

🍗 Chicken Patties:

  • 1 lb ground chicken

  • ½ tsp kosher salt

  • ¼ tsp black pepper

  • ¼ cup olive oil

  • ½ cup arugula (for mixing)

🍞 To Serve:

  • 4 burger buns, split

  • ½ cup arugula (for topping)

👨‍🍳 Directions:

1️⃣ Make the Garlic-Rosemary Mayo

In a small bowl, combine mayonnaise, chopped rosemary, and minced garlic. Mix well and set aside.

2️⃣ Prepare the Chicken Mixture

In a large bowl, mix ground chicken with salt, pepper, and half of the mayo mixture. Fold in ½ cup arugula. Form into 4 even patties.

3️⃣ Cook the Patties

Heat a grill pan or skillet over medium-high. Add a bit of olive oil. Cook patties for 6 minutes per side, or until fully cooked (internal temp: 165°F). Let them rest.

4️⃣ Toast the Buns

Brush the inside of each bun with olive oil and a bit of the reserved mayo. Toast for 1–2 minutes until golden.

5️⃣ Build Your Burger

Spread remaining mayo on the buns. Add a patty, a handful of fresh arugula, and close with the top bun.

📊 Nutrition (Per Burger)

  • Calories: ~490 kcal

  • Protein: 27g

  • Fat: 22g (Sat: 5g)

  • Carbs: 38g

  • Fiber: 2g

  • Sodium: 780mg

💡 Tips & Twists:

  • 🔥 Add red pepper flakes to the mayo for a kick.

  • 🧀 Top with a slice of provolone or goat cheese for a creamy upgrade.

  • 🥗 Serve with baked sweet potato fries or a citrusy slaw.

 

Comments

Post a Comment