Open-Face Chicken Burgers with Basil Mayonnaise

Have I mentioned that I've been trying to cut back on beef? Lately I've been making a conscious effort to work more chicken, pork, and fish into my weekly menu. These days I'm averaging about two beef meals a week, with everything else coming from those leaner proteins. 

There was a time when ground chicken was something I merely tolerated. It always seemed a little bland and uninspiring. But I've learned that it's all about how you season and prepare it. Give it the right flavors, and it becomes anything but boring.

This recipe actually takes me back about 20 years. I made it with a group of friends, and according to the notes I scribbled in the recipe note, we declared it "bombdiggity." (Yes, that definitely dates the recipe!) When I was searching through my collection for more ground chicken ideas, I was surprised to find this one tucked away. Even more surprising? I'd never posted it on the blog. Back then I wasn't nearly as consistent about sharing recipes online as I am now.

I'm so glad I gave this one another try because it's every bit as good as I remembered. It's filling without feeling heavy, and the combination of juicy ground chicken, crusty bread, fresh tomato, and a flavorful pesto mayo makes for one seriously delicious sandwich.

I did make one change, and honestly, I think it's an improvement. Instead of making a basil mayo, I used pesto. After all, pesto is basil's more flavorful cousin. Plus, I had an open jar in the refrigerator that needed to be used. I mixed about 2 to 3 tablespoons of pesto into the mayonnaise, but this is definitely one of those "measure with your heart" situations. I wanted the pesto flavor to shine, and it absolutely did.

If you're looking for a new way to use ground chicken, add this one to your menu. I have a feeling it'll earn a spot in your regular dinner rotation just like it has in mine.

Open-Face Chicken Burgers with Basil Mayonnaise
Recipe from 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