Open Face Chicken Burgers With Basil Mayonnaise Recipes

Steps:

• Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and pepper in a mixing bowl; mix thoroughly.
• Section mixture into 4 equal portions and form into flat, round patties.
• Heat a nonstick skillet over medium heat, spraying with cooking spray if needed. Place burgers in the hot skillet and cook until browned and no longer pink, about 5 minutes on each side. Serve on warmed buns.

Steps:

• In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°. Top burgers with 1/2 cup spaghetti sauce and cheese. Cover and grill 30-60 seconds longer or until cheese is melted., Grill bread, uncovered, over medium heat or broil 4 in. from heat 30-60 seconds on each side or until toasted. Top with remaining spaghetti sauce. Serve burgers on toasted bread. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to an airtight freezer container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties., In a large skillet over medium heat, cook burgers in 2 tablespoons oil until a thermometer reads 165° and juices run clear, 5-7 minutes on each side . Top with cheese; cover and cook 1 minute longer., Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat until toasted, 1-2 minutes on each side., Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper.

Steps:

• Brush grill with oil; prepare barbecue (medium heat).
• Mix mayonnaise, 1 cup chopped basil, cornichons (dill pickle), 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.

Steps:

• Blend basil, parmesan cheese, olive oil and garlic in food processor or blender until well combined. Add yogurt, and process until smooth. Season with salt and pepper.
• Preheat broiler. Place muffins on baking sheet. Broil 1 to 2 minutes, or until lightly toasted. Spread each half with basil mixture, and top with some tomato slices. Broil 1 to 2 minutes or until heated through.