It is no secret that my husband and I love to eat. We enjoy going out to eat and finding new, wonderful restaurants, but having a young child with food allergies can make this challenging and sometimes it is just easier to eat at home. Since we also love cooking and enjoy being at home, eating in can be just as great. This past weekend we ate a lot. The best meal was one we made. We have done these before, but the Focaccia we used this time really added to the flavor. If you are looking for a burger idea and haven't already tried these, give them a shot:
- 1 pound ground chicken
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 sandwich rolls or burger buns (We used an herb Focaccia cut to fit the burgers.)
- 1/4 cup olive oil
- 1 cup arugula, divided (I forgot to buy arugula, so we used fresh baby spinach.)
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
For the burgers: Preheat a gas or charcoal grill or place a grill pan 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. (We used less of the mayo mixture when making the burgers...maybe 1/3 of the mixture.) Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.