Open-Face Chicken Burgers With Basil Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Recipe courtesy of Bon Appetit, August 2007. Ingredients:
olive oil (for brushing) |
1 cup mayonnaise |
1 1/4 cups chopped fresh basil, plus |
8 large basil leaves, divided |
3 tablespoons chopped drained cornichons (or 3 tablespoons dill pickle plus 1 1/2 tablespoons brine from jars) |
2 green onions, finely chopped |
1 1/4 lbs ground chicken |
4 pieces bread (thick slices of country white bread) |
4 slices tomatoes (large red or orange heirloom tomato) |
Directions:
1. Brush grill with oil; prepare barbecue (medium heat).
2. Mix mayonnaise, 1 cup chopped basil, cornichons (dill pickle), brine, and onions in small bowl.
3. Season basil mayonnaise with salt and pepper.
4. Mix chicken and 1/2 cup basil mayonnaise in large bowl.
5. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties.
6. Sprinkle with salt and pepper.
7. Brush bread with oil.
8. Grill bread until crisp and golden, about 1 minute per side.
9. Transfer bread to plates.
10. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
11. Spread bread slices thickly with basil mayonnaise.
12. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise.
13. Garnish with remaining chopped basil.
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