Chicken Burgers with Garlic-Rosemary Mayonnaise

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Absolutely delicious! I only used a third of the amount of mayo called for by the recipe -- a cup just seemed like a LOT. A really nice change from my usual chicken burger (1/3 c parm cheese, 1/3 c italian breadcrumbs and 1 lb ground chicken, then coat in breadcrumbs and fry. Love adding this to the rotation, and they're even better after a night in the fridge.

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Very tasty and moist. Will make again

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I agree with the other posts...these were very flavorful and moist. I was fortunate that I ran out of mayo so I used half the mayo that the recipe called for. To be honest I will probably cut back on that the next time I make it. Although I realize that this is the reason the burgers are so moist and tender. I would be careful not to reduce to the point where it becomes dry. Other than that it was an easy delicious meal that was appealing to the kids as well. A definite keeper!

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Amazing!! Very flavorful. I took the advice of others and put 1/8 of spices and 1/8 mayo. The mixture was gooey but it turned out perfect. You MUST leave the burgers on one side for 7 minutes before flipping (the stovetop grill was on medium high and cook for 7 minutes on the other side. Fight the urge to flp them every couple of minutes. I did this and my burgers didn't crumble or fall apart. The burgers were still very moist even though I used 1/8 mayo. A definite keeper!!!

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These are really, REALLY good!! We made them with ground turkey, and otherwise followed the recipe exactly. Grilled them on the Griddler. You need to like Rosemary to enjoy these (we love it. The burgers are moist and bursting with flavor. Total keeper!!

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Easy and SUPER delicious! Thanks Giada.

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I used turkey meat and ate these without a bun and they were still great. The taste stands out alone with a little of the mayo mixture on top. They couldn't be any easier to make. Can't wait to eat them on an olive-oil toasted bun!

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These are awesome!! Flavor is fantastic, and they're so easy to make. And they're something different for a change. I have made them several times, and anybody that tries them likes them. If using dried rosemary leaves: I recommend using only half the amount, and grinding them up a bit before adding to the mayo to help soften them up.

Warning: ONLY COOK THESE OUTSIDE. I tried them on a gill pan over the stove last night (too windy and cold to grill, and my range hood couldn't keep the smoke contained. And I think some volatile oils or something from the rosemary mixed in the smoke, because our eyes were stinging for a few hours after. Not an ideal time of year to have to open the windows to clear the house air. Never had any any reaction before, but I've always cooked them outside on the grill.

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Wow! Enjoying this for lunch right now. I ground my own chicken and used roasted garlic leftover from last night's dinner. Also added a slice of provolone! EXCELLENT!

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Comes out perfect everytime I make it. I love this recipe!! Thank you!