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

• Whole-wheat bread

  Commercially prepared

  4 slice or 112g

• Basil

  Fresh

  8 leaf, whole or 4g

Directions

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