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Garlic Chicken Burgers


Having had a tasty burger two nights ago but not wanting to waste the remaining fabulous potato buns, I quickly scoured the web and landed on a Garlic Chicken Burger.  Nothing fancy, just a plain everyday pantry staple burger kicked up a notch in flavorings. Figured if pork turned out well then why not chicken? 

Modifications Made (Garlic Aioli): Never have been a fan of mayo. In fact I can list the handful of recipes requiring mayo: tuna fish sandwiches, mom's macaroni salad, potato salad (which I can't name the last time it was made), and that's about it.  In all my years I have only ever eaten two mayos: Kraft Mayo and Miracle Whip.  Yes, I know they are not the same in theory but they are the same category to me: the not mustard category.  In case you are wondering, ketchup lands there too in the non mustard category.  As I was a saying, I have never been a fan of mayo so when the recipe called for light mayo for the Garlic Aioli, I used what was on hand: full fat mayo.  To help offset the mayo taste, I did add extra garlic and lemon juice.

Modifications Made (Patty): Parsley. This is not an ingredient I understand.  It offers little to no flavor and wilts easily in the fridge.  Don't buy it fresh or dried, ever, therefore it was omitted from the recipe.

Scaled for Likability: Great
Ensuring a juicy burger I have discovered requires the usage of two items: a very hot seasoned cast iron skillet and a meat thermometer.  The cast iron skillet sears in the juiciness where as the thermometer allows prevents over cooked patties.  Learn to trust the thermometer and your burger will always be juicy.

After having made the Apple Pork Burgers, I was finding it hard to believe any other burger would top the full flavor, juicy pork patty.  Boy was I wrong.  Both burgers were full of flavors and hand dripping in juice but were different in complexity.  The Apple Pork Burger was laborious with all its prep work where as this Garlic Chicken Burger was plain simple.  Being skeptical of the garlic sauce as it was mayo, I did not add the sauce to the entire burger at first.  The first bite (mayo free) was wow.  The second bite (mayo included) was WOW!  Addition of Garlic Aioli sauce sent the burger over the top and when served again, I would make extra sauce to include some into the patty itself before cooking.  I do believe this burger is perfect in flavorings that it could be served with any bun, tomato, lettuce combination and still turn out fabulous.

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