Grilled Burgers With a Twist!

We love hamburgers . . . . grilled, of course with a toasted bun. It's the taste of summer. But we sometimes like to do things a bit differently --

And how can you do a burger differently? Make a chicken burger!!!! More healthy than beef and certainly with the recipe as flavorful as beef.
It's from Giada and it's good -- so good that it will be on our table again and again this summer. A flavorful burger and a toasty bun. Who could ask for anything better!
Served with the perfect accompanyment -- corn on the cob -- Farmer's Market corn on the cob -- oozing with butter!
And for the absolute perfect meal -- Mary's Lemon Coleslaw. It is summer on a plate!

And it's also Friday and time for Foodie Friday -- so join Michael at Designs by Gollum to see what else is cooking this Friday!

GIADA'S CHICKEN BURGERS WITH GARLIC ROSEMARY MAYONNAISE

1 cup mayonnaise

1/4 cup chopped fresh rosemary leaves

1 clove garlic, minced

1 pound ground chicken

1/2 t. kosher salt

1/4 t. freshly ground black pepper

4 sandwich rolls or burger buns

1/4 c. olive oil

1 cup Arugula, divided

For the mayonnaise: in a small bowl, mix together mayonnaise, garlic and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill. In a large bowl, add the ground chicken, 1/2 t. salt, 1/4 t. pepper and 1/2 of the mayonnaise 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 sides of the buns with the olive oil and 1 t. 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 argulua and finish with the top half of the bun.