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Open-face chicken burgers with basil mayo

Bon Apetit
4 servings
Prep info
10 min prep + 12 min cook + 3 min finish
Prep time
Not set
Cook time
25 minutes
Time required
25 minutes
Oven preheat
Mains - Misc
Not tried


  • olive oil (for brushing)
  • Basil Mayo:
  • 1 c mayo
  • 1.25 c chopped basil (fresh; plus more later)
  • 3 T chopped cornichons (or dill pickle, plus 1.5T brine from jar)
  • 2 finely chopped green onions
  • salt and pepper (to taste)
  • Chicken burgers:
  • 570 g ground chicken
  • 4 1/2" thick slices white bread
  • 4 1/3" thick slices heirloom tomato
  • 1/4 c chopped basil (fresh; plus 8 leaves)


1. Brush grill with oil; prepare barbecue (medium heat).

2. Mix mayonnaise, 1 cup chopped basil, cornichons (or dill pickles), brine, and green onions in small bowl. Season basil mayo with salt and pepper to taste.

3. Mix chicken and 1/2 cup basil mayo in large bowl. Using wet hands, shape the chicken mixture into 4 1/2"-thick patties Sprinkle with salt and pepper. Brush bread with oil.

4.Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.

5. Spread bread slices thickly with basil mayo. Top each bread slice with tomato slice, 2 basil leaves, burger, and dollop of basil mayo. Garnish with remaining chopped basil.