With the recent influx of herbs - basil from my friend’s mom’s garden and fresh rosemary, tarragon and thyme from a vegetable stock-making project - i had to find good ways to use them before they went bad. Ground white-meat chicken has a tendency to become super dry unless carefully monitored, so I used blue cheese and mayo in the burger blend to keep it moist. As a result, these burgers stay juicy without the aid of condiments. Skipping condiments cuts down on fat and sugar - everybody wins! Using leftover basil instead of lettuce also adds awesome flavor. —alyson mance
Blend all ingredients in a large bowl and use your hands to form 4 patties.
Place patties in a large, oiled pan over medium-high heat (or on a greased grill, if making outside). Because there is cheese in the burgers, make sure you use either a non-stick pan or enough oil to keep the burgers from sticking. Cook until both sides have browned, about 3 minutes per side, until the meat is white and juices run clear.