Herbed Chicken Burgers with Spicy Aioli

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: At your next dinner party -- or for tonight's dinner -- go with something you know.

I am going to tell you about some burgers you should make in just a moment here, but first, a confession: I recently had a dinner party for which I somehow came up with the VERY unclever idea of making all new dishes. 

Things started strong with a nice cold cucumber-avocado soup. I felt happy, proud even. Check me out with my pile of new tricks! But then things headed significantly south, with a totally oversalted miso cod, a blah blah blah couscous with mushrooms, and a chocolate coconut gelatin dessert that never set up. I didn’t even like the wine that much. 

Friends, never do that. 

Which brings me, somewhat circuitously, like going from New York to Los Angeles via Boston, to herbed chicken burgers. Sometimes, you just need to do what you know -- even, as in this case, if it is with a twist. 

In any burger, I lean toward Worcestershire sauce, because it's just good. I love the garlic here, and the basil is a nice touch. Eggs, of course. You can do this with turkey too; it's fine. If you feel the meat is too loose, toss in a few breadcrumbs. I love a brioche bun. Make the aioli, or don’t. Serve them with a wine you know.  

Herbed Chicken Burgers with Spicy Aioli by DailyMeals 

Makes approximately 5 burgers

For the chicken burgers:

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 egg (ideally farm fresh)
1 teaspoon sea salt
1 teaspoon pepper
Butter lettuce
Brioche buns, toasted
5 slices Gruyère cheese

For the spicy aioli:

2 egg yolks
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 tablespoon grainy mustard
3/4 cup olive oil
1 teaspoon salt
1 1/2 teaspoons cayenne pepper
1 clove, chopped

See the full recipe (and save it and print it) here.

Photo by James Ransom