Open-Face Chicken Burgers with Basil Mayonnaise

I found this recipe - somewhere - and sent it to Mike and Nancy. We made this on Saturday. I've gotta say, we made some adjustments (they were recommended on the website) and this particular dinner was, how'd Nancy put it, "bomdiggity".

Open-Face Chicken Burgers with Basil Mayonnaise
Courtesy of Epicurious
Serves 4

• Olive oil(for brushing)
• 1 c mayonnaise
• 1 1/4 c chopped fresh basil plus 8 large leaves, divided
• 3 T chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
• 2 green onions, finely chopped
• 1 1/4 lb 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.

For dessert I made, Peanut Butter Truffle Cupcakes.