Author Notes: This recipe was inspired by my abundance of herbs, and my love of any type of burger. I hope you like it. - DailyMeals - DailyMeals
Food52 Review: The chicken burgers were excellent -- full of flavor and moist as could be. I did throw in a small handful of bread crumbs, but I'm not sure they were needed. The aioli had lots of bright flavors from the lemon, vinegar and mustard. I think there might be other ways to add heat rather than the cayenne, ways that would also add more flavor. Bravo to DailyMeals for a burger done well. - annalea - annalea
Makes approx 5
- 500 grams ground organic chicken
- 1 clove garlic, finely diced
- 1 teaspoon worcestershire sauce
- 2 tablespoons flat leaf parsley, chopped
- 5 basil leaves, chopped
- 1 farm fresh egg
- 1 teaspoon sea salt
- 1 teaspoon pepper
- butter lettuce
- brioche buns, toasted
- 5 slices gruyere cheese
- 2 egg yolks
- 2 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon grainy mustard
- 3/4 cups light olive oil
- 1 teaspoon salt
- 1 1/2 teaspoon cayenne pepper
- 1 garlic clove, chopped
- Mix the first 8 ingredients together and form burgers(it will be pretty moist, but there is nothing worse than dry chicken). If the mix is too wet add some breadcrumbs. Gently cook in a skillet for about 5 minutes on each side.
- While the burgers cook, make your aioli. Add the egg yolks and half the lemon juice and cider vinegar into blender or bowl. Add a few drops of oil and blend or whisk until you create an emulsion. Add garlic, remaining lemon and vinegar and start to drizzle in oil very slowly.
- Once you have a nice mayo like consistency, add the mustard, cayenne, and salt.
- Add cheese to your burgers and cover for a couple of minutes to melt the cheese. At the same time, toast the buns in the oven.
- Slather your aioli onto buns, add lettuce and then your burger. Enjoy!