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

• Light mayonnaise

  Salad dressing, light

  1 cup or 240g

• 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, reserving the second for later. Slice tomato into slices.
2. Brush grill with oil; prepare grill (medium heat). Mix mayonnaise, chopped basil, pickles and scallions into a bowl. Season with salt and pepper.
3. Mix ground chicken and half of basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into 1/2-inch-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 remaining basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise.