Four Cheese Chicken Burgers with Roasted Garlic Mayo
It’s a beautiful day out and I want to toss something on the grill. I open the freezer and find very little looking back at me. I always keep a couple of packages of ground chicken on hand for my Buffalo Chicken Meatballs in case I need a quick appetizer for a get-together. So, I think…hmmm…what if I tweak that recipe and make burgers!??! I really love when an experiment turns out as tasty as it is in my mind when I am throwing it together!
Roasted Garlic Mayo
1 C Light Mayonnaise (I suppose you can use Miracle Whip if you prefer, just don’t tell me if you do!)
4-5 Roasted Garlic cloves
pinch of salt & pepper
Mix ingredients together and refrigerate until ready to use. Letting the ingredients marry for a day will give your mayo a great garlicky flavor.
Four Cheese Chicken Cheese Burgers
1 lb Ground Chicken
1 C Cheese of your choice (Feta, Mozzarella, Provolone, Parmesan, Gouda, Colby Jack, etc.)
1/2 T Minced Garlic, dried or fresh
1/2 T Chopped Onion, dried
1 T Parsley, dried (or 3 T fresh)
1/2 t Peppercorns, coarsely ground
1/2 medium Shallot, chopped
Mix all of the ingredients. Divide the meat mixture into four sections and form patties. Drizzle with olive oil. I used Garlic Infused Olive Oil from The Olive Twist. Grill at 350-400 degrees for about 8 minutes per side until fully cooked. The internal temperature should be 165 degrees and the juices should run clear. Avoid over-cooking as the burgers will be very dry.
Serve on a bed of lettuce and top with a dollop of the Roasted Garlic Mayo for a healthy burger meal. This burger would be great on a whole grain bun with lettuce, onion and avocado slices. You could also substitute Bleu cheese for the Feta and top with barbecue or buffalo sauce. Or, with Cinco de Mayo coming up, substitute Monterey Jack or Pepper Jack cheese for the Mozzarella and top the burger with guacamole and salsa . The combinations are endless!
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sounds and looks good!