Taste the Air-Chilled Difference®

Chicken Burger With Roasted Red Pepper Mayonnaise

by , Chef, Catalpa, Arrow Rock, Missouri

Chicken Burger With Roasted Red Pepper Mayonnaise

Serves 4

  • 2 pounds ground Smart Chicken
  • 2 teaspoons rosemary, chopped and lightly packed
  • 2 teaspoons sage, chopped and lightly packed
  • ½ cup red onion, chopped finely
  • 2 tablespoons chopped garlic
  • 2 teaspoons salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons Dijon mustard
  • Zest of 1 lime
  • 8 slices of toasted bread of your choice (such as sourdough)
  • Fresh baby spinach
  • 1 chilled cucumber, peeled and cut into ¼-inch slices
  • Vegetable oil, for cooking

In a medium bowl, mix the first nine ingredients until combined. With wet hands, divide the chicken mixture equally into four ½-inch-thick patties. Heat a dry sauté pan over high heat until a drop of water added to the pan beads off the surface. Coat the bottom of the pan with vegetable oil. Place patties in the skillet, brown on one side and flip. Reduce heat to medium and cover until the internal temperature reaches 165°F. Remove from pan. Let rest a few minutes before serving. Spread a generous amount of Roasted Red Pepper Mayonnaise (recipe follows) on all eight slices of toasted bread. Top with chicken burger, fresh spinach, and chilled cucumber.

    • Roasted Red Pepper Mayonnaise
    • ¾ cup real mayonnaise
    • ⅓ cup roasted red peppers (fresh or jarred)
    • Zest of 1 lemon
    • 1 teaspoon kosher salt
    • 6 cloves fresh garlic

    Place all ingredients in a food processor. Pulse 15 times, scrape the bowl, and process for 30 seconds or until all ingredients are incorporated. Refrigerate until ready to use.

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