Rosemary, Garlic & Bacon Chicken Burgers are packed with flavor yet light and almost more satisfying than a beef burger.  You use this lovely rosemary and garlic mayo as a spread on the bun and inside the burger making it extra moist and juicy.  I like to top the burgers with arugula, but you could substitute lettuce.  I like the peppery, crunchy texture of arugula and this it pairs well with the flavors of the chicken burger.

The recipe can be found here.

Start by cooking the bacon according to package instructions.  Transfer to a paper towel lined plate to drain the excess grease and set aside.  The recipe calls for 1 slice of bacon per burger, but you can make more and add as much as you like.

In a small bowl, combine the mayonnaise, rosemary, and garlic.  Set aside.  If you are looking for a lighter option, use light mayo or a combination of ½ mayo and ½ plain Greek yogurt.

Add the ground chicken, salt, pepper, and ½ of the mayonnaise mixture to a large bowl.  Use your hands to mix the ingredients until just combined.

Form the mixture into 4 patties.  If you think the patties are a little too crumbly or will have a hard time staying together while cooking, place in the fridge for 15-20 minutes to chill before cooking.

Heat a skillet over medium heat.  Cook the burgers for 6-7 minutes on each side or until cooked through (internal temperature of 165 degrees F).  Do not grill these burgers.  They will crumble and fall apart inside the grill so stick to a griddle!

While the burgers are cooking, preheat the oven to 300 degrees F.  Place the buns (open-faced) on a baking sheet.  Place one slice of cheese (my preference is cheddar) on the bottom half of each bun.  Toast the buns and melt the cheese in the oven for 3-4 minutes.  Remove from the oven.

Now it’s time to assemble the burgers.  Spread the mayonnaise mixture on the top half of each bun.  Fold each piece of bacon in half and place on top of the cheese.  Place the burger patties on top of the bacon.  Top with a mound of arugula.  Enjoy!

The recipe can be found here.

These burgers are yummy!  The garlic and rosemary can be overwhelming for some, so I recommend taking the mayonnaise mixture before lathering it on the buns.  A light spread can go a long way!  You can also add other toppings to the burger…lettuce in place of arugula, spinach, sliced tomato, onion, etc.  Customize and enjoy the burger your way!

Happy Cooking!

Share this post...Tweet about this on Twitter
Share on Facebook
Pin on Pinterest
This entry was posted in Poultry, Uncategorized and tagged , , , , , . Bookmark the permalink.