Turkey Burgers with Rosemary Garlic Mayo

The flavor of these burgers was outstanding!  I loved the rosemary garlic mayonnaise and will definitely use it again in the future.  The burgers I will probably use, but with some modifications.  They were disappointing to say the least.  They crumbled and did not hold their shape at all.  Zach put 4 burgers on the grill and only got two mangled ones off, and a pile of crumbs from the other two.  Next time we will try adding some breadcrumbs in the meat mixture, because it was really was a simple and great tasting recipe, not as great looking though!

Turkey Burgers with Rosemary Garlic Mayo
from Giada DeLaurentiis, via foodnetwork.com 

Ingredients

Mayonnaise:

    * 1 cup mayonnaise

    * 1/4 cup chopped fresh rosemary leaves

    * 1 clove garlic, minced

Burgers:

    * 1 pound ground chicken (We used turkey.)

    * 1/2 teaspoon kosher salt

    * 1/4 teaspoon freshly ground black pepper

    * 4 sandwich rolls or burger buns

    * 1/4 cup olive oil

    * 1 cup arugula, divided (We used spinach since we had some open.)

Directions

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.