My herb garden is still going strong but as the weather gets cooler, basil starts to drop off my favorites list and I want more hearty, warming herbs like sage and rosemary. For a quick weeknight dinner I thought a sage flavored chicken burger would be perfect, especially paired with some nice nutty roasted garlic mayo.
As you learned in this post you can roast a ton of garlic and then freeze it for using later. The burgers themselves are pretty flavorful with the addition of mustard and sage but the garlic mayo takes them to another level. I like to do chicken burgers in a skillet as opposed to the grill because the meat is a lot more delicate and can fall apart on the grill. If it’s still warm enough out and you want to save calories go ahead and grill these. Potato salad or a grain salad would be great alongside these burgers for a healthy and simple meal.
Chicken Burgers with Roasted Garlic Mayo (printable version at the end of the post)
Inspiration: bushels of sage
Special Equipment: none
- 1 pound ground chicken
- 3 teaspoons chopped fresh sage
- 2 teaspoons dijon mustard
- 1 tablespoon canola or vegetable oil
- 1/2 cup mayonnaise (I like the Light Duke’s version)
- 4 cloves of roasted garlic (learn how in this post)
- 4 hamburger buns (I like brioche ones)
- a handful of arugula
In a bowl combine the ground chicken, sage, mustard and salt and pepper. Make sure all the ingredients are incorporated then use your hands to score the meat into 4 equal portions.
Form patties and place on a plate or cookie sheet. At least point you can put them into the fridge for 24 hours or cook the burgers right away.
In a large skillet heat a tablespoon of canola or vegetable oil over medium heat. Add the patties (use a skillet large enough to accommodate all of them or do in batches). Cook for 6 to 8 minutes per side until completely cooked through.
While the burgers cook combine the mayo, roasted garlic and some salt and pepper.
Once the burgers are cooked, let rest under some foil for 5 minutes. Then put together your burger using the garlic mayo, brioche bun and arugula.
Chicken Burgers with Roasted Garlic Mayo
Special Equipment: none
- 1 pound ground chicken
- 3 teaspoons chopped fresh sage
- 2 teaspoons dijon mustard
- 1 tablespoon canola or vegetable oil
- 1/2 cup mayonnaise (I like the Light Duke’s version)
- 4 cloves of roasted garlic (learn how in this post)
- 4 hamburger buns (I like brioche ones)
- a handful of arugula
In a bowl combine the ground chicken, sage, mustard and salt and pepper. Make sure all the ingredients are incorporated then use your hands to score the meat into 4 equal portions. Form patties and place on a plate or cookie sheet. At least point you can put them into the fridge for 24 hours or cook the burgers right away. In a large skillet heat a tablespoon of canola or vegetable oil over medium heat. Add the patties (use a skillet large enough to accommodate all of them or do in batches). Cook for 6 to 8 minutes per side until completely cooked through. While the burgers cook combine the mayo, roasted garlic and some salt and pepper. Once the burgers are cooked, let rest under some foil for 5 minutes. Then put together your burger using the garlic mayo, brioche bun and arugula.
