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Author Notes: 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
Makes 4 burgers
- 1 pound ground chicken breast
- 2.5 teaspoons finely chopped garlic
- 2 teaspoons chopped tarragon
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 1/2 cup crumbled blue cheese
- 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.