Open-Face Chicken Burgers with Basil Mayonnaise
High cal Calories 675kcal
High fat Total Fat 54g
High sat-fat Saturated Fat 10g
High chol Cholesterol 145mg
High sodium Sodium 667mg
carbs Total Carbohydrate 19g
Serving size 256g Calories from fat 485kcal Fiber 1g Protein 29g Sugar 3g
Olive oil (for brushing)
1 cup mayonnaise
1 1/4 cups chopped fresh basil plus 8 large leaves, divided
3 tablespoons chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
2 green onions, finely chopped
1 1/4 pounds ground chicken
4 1/2–inch–thick slices country white bread
4 1/3–inch–thick slices from large red or orange heirloom tomato
- Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.
- Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.
- Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
- Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.
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