Open-Face Chicken Burgers with Basil Mayonnaise

Ingredients

• Pickles

  Cucumber, sweet (includes bread and butter pickles)

  ³⁄₁₆ cup or 29g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Basil

  Fresh

  1 ¼ cup leaves, whole or 30g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mayonnaise

  Regular, with salt

  1 cup or 220g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ground chicken

  Raw

  20 oz crumbled or 560g

• White bread

  Commercially prepared (includes soft bread crumbs)

  4 slice or 100g

• Basil

  Fresh

  8 leaf, whole or 4g

Directions

1. Finely chop pickles, scallions, and first portion of basil leaves. Slice tomato into slices.
2. Brush grill with oil. Prepare grill for medium heat. In a bowl, mix mayonnaise, chopped basil, pickles, and scallions. Season with salt and pepper.
3. Mix ground chicken and half of basil mayonnaise in a large bowl. Shape into 1/2-inch-thick patties using wet hands. Sprinkle with salt and pepper. Brush bread with oil.
4. Grill bread until crisp and golden, about 1 minute per side. Transfer to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
5. Spread bread slices with remaining basil mayonnaise. Top each with tomato slice, basil leaves, burger, and a dollop of basil mayonnaise.

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