Recipe Swap: Chicken Burgers with Garlic-Rosemary Mayo

The category for this week's Recipe Swap is chicken. Tom and I eat a lot of chicken, and while there are tons of ways to prepare it, I'm always searching for new ones because I feel like I'm making it the same way all of the time.

This recipe from Sarah at A Taste of Home Cooking was absolutely perfect for us to try. Neither of us have ever had a chicken burger before.

I completely forgot to check at the grocery store by work to see if they had ground chicken. I was pretty sure our grocery store near home wouldn't have it. While standing in front of the chicken options and realizing there was no ground chicken, Tom reminded me that I had the food grinder attachment for my Kitchenaid Mixer and I had never used it.

That night after grocery shopping, we decided to bust out the food grinder attachment and see how it worked. Three boneless, skinless chicken breasts cut into small chunks, a quick look at the directions and a few minutes later, I had my own ground chicken! I don't know why I was so hesitant to use the food grinder, it worked perfectly and the clean up was really easy.

Chicken Burgers with Garlic-Rosemary Mayo
Slighted Adapted from: A Taste of Home Cooking, originally from Giada De Laurentis
Servings: 5 patties
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Ingredients:

• 1 lb. ground chicken breast
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. rotisserie chicken seasoning
• 1/2 tsp. garlic powder
• 1 cup mayo
• 1/4 cup fresh rosemary leaves, chopped
• 1 clove garlic, minced
• 5 sandwich rolls
• lettuce, tomato, onion (optional)

Directions:
1. Preheat the oven to broil and line a baking sheet with foil. Preheat your grill or Foreman.
2. In a small bowl, add the mayo, rosemary leaves and minced garlic. Stir until combined. Set aside.
3. In a medium bowl, add the ground chicken, salt, pepper, rotisserie chicken seasoning and garlic powder. Add in half of the mayo mixture and mix together. Form patties.
4. Spread the remaining mayo mixture onto both sides of the buns and place on the foil lined baking sheet. Broil until just lightly browned.
5. Cook the burgers until a thermometer inserted into the center reaches 170. This took about 5 minutes on the Foreman. Per Sarah's instructions, its about 7 minutes on each side on the grill.
6. Place the chicken burger onto the bun and top with toppings of your choice.

I had mine with lettuce, tomato and red onion. Tom decided the mayo wasn't enough for him and added some hot sauce to the remaining mayo mixture. We both thought these burgers were pretty tasty! It reminded me of a grilled chicken sandwich from Wendy's. Tom thought they'd be a bit less crumbly with some breadcrumbs mixed in but I thought they were great the way they are.

I'm excited to make some more ground chicken and figure out new toppings for chicken burgers! I'm thinking my next try will be a play on the chicken-bacon-ranch sub from Subway.