Open-Face Chicken Burgers With Basil Mayonnaise

“Recipe courtesy of Bon Appetit, August 2007.”

Ingredients Nutrition

  • olive oil (for brushing)
  • 1 cup mayonnaise
  • 1 14 cups chopped fresh basil, plus
  • 8 large basil leaves, divided
  • 3 tablespoons chopped drained cornichons (or 3 tablespoons dill pickle plus 1 1/2 tablespoons brine from jars)
  • 2 green onions, finely chopped
  • 1 14 lbs ground chicken
  • 4 pieces bread (thick slices of country white bread)
  • 4 slices tomatoes (large red or orange heirloom tomato)


  1. Brush grill with oil; prepare barbecue (medium heat).
  2. Mix mayonnaise, 1 cup chopped basil, cornichons (dill pickle), brine, and onions in small bowl.
  3. Season basil mayonnaise with salt and pepper.
  4. Mix chicken and 1/2 cup basil mayonnaise in large bowl.
  5. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties.
  6. Sprinkle with salt and pepper.
  7. Brush bread with oil.
  8. Grill bread until crisp and golden, about 1 minute per side.
  9. Transfer bread to plates.
  10. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
  11. Spread bread slices thickly with basil mayonnaise.
  12. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise.
  13. Garnish with remaining chopped basil.

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