Quick Recipe Version (TL;DR)
Quick Ingredients
- Roasted garlic mayo: 1 head garlic, 1 teaspoon olive oil, 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped parsley, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper
- Chicken patties: 1 1/4 pounds ground chicken, 1/3 cup panko breadcrumbs, 1 large egg, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1 teaspoon chopped thyme, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon onion powder, 3/4 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil for cooking
- Burgers: 4 soft burger buns, 4 slices provolone cheese, 1 large tomato sliced, 2 cups baby greens, 1/4 cup fresh herb leaves, 1 tablespoon softened butter for buns
Do This
- 1. Roast the garlic at 400°F for 35 to 40 minutes, then squeeze the cloves into a bowl.
- 2. Stir roasted garlic with mayonnaise, lemon juice, Dijon, parsley, salt, and pepper.
- 3. Mix the ground chicken patty ingredients gently, then form 4 patties about 3/4 inch thick.
- 4. Chill patties for 10 minutes while you slice the tomato, wash greens, and butter the buns.
- 5. Cook patties in a skillet over medium heat for 5 to 6 minutes per side, until they reach 165°F.
- 6. Add provolone during the last minute of cooking, cover the pan, and let it melt.
- 7. Toast buns, spread with roasted garlic mayo, then assemble with greens, chicken patty, tomato, and fresh herbs.
Why You’ll Love This Recipe
- Big flavor, simple steps: Roasted garlic mayo makes the burger taste restaurant-worthy without complicated techniques.
- Juicy chicken patties: Panko, egg, Dijon, herbs, and gentle mixing help keep lean ground chicken tender and flavorful.
- Fresh and melty: Creamy provolone, juicy tomato, baby greens, and fresh herbs balance the savory chicken beautifully.
- Great for weeknights or weekends: Roast the garlic ahead and the burgers come together quickly when you are ready to eat.
Grocery List
- Produce: 1 head garlic, 1 large tomato, 2 cups baby greens, fresh parsley, fresh chives, fresh thyme, fresh basil or extra herb leaves, 1 lemon
- Dairy: 4 slices provolone cheese, unsalted butter
- Meat: 1 1/4 pounds ground chicken
- Bakery: 4 soft burger buns, preferably brioche or potato buns
- Pantry: Mayonnaise, olive oil, panko breadcrumbs, 1 large egg, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, kosher salt, black pepper
Full Ingredients
For the Roasted Garlic Mayo
- 1 whole head garlic
- 1 teaspoon olive oil
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Garlic Herb Chicken Patties
- 1 1/4 pounds ground chicken, preferably 92% to 93% lean
- 1/3 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, for cooking
For Assembly
- 4 soft burger buns, such as brioche, potato, or milk buns
- 1 tablespoon unsalted butter, softened
- 4 slices provolone cheese
- 1 large ripe tomato, sliced into 4 thick slices
- 2 cups baby greens, such as arugula, spinach, spring mix, or baby lettuces
- 1/4 cup fresh herb leaves, such as basil, parsley, chives, or a mix
- Optional: extra kosher salt and black pepper for the tomato slices
Step-by-Step Instructions
Step 1: Roast the garlic
Preheat the oven to 400°F. Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place the garlic on a small piece of foil, drizzle the cut side with 1 teaspoon olive oil, and wrap it tightly. Roast for 35 to 40 minutes, until the cloves are soft, golden, and fragrant. Let it cool for 5 to 10 minutes, then squeeze the softened cloves out of their skins.
Step 2: Make the roasted garlic mayo
In a small bowl, mash the roasted garlic cloves with a fork until smooth. Stir in 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped parsley, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Taste and adjust with a small squeeze of lemon if you want it brighter. Cover and refrigerate while you prepare the burgers.
Step 3: Mix the chicken patty mixture
In a large bowl, combine the ground chicken, panko breadcrumbs, beaten egg, parsley, chives, thyme, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, kosher salt, and black pepper. Use a fork or clean hands to mix gently just until everything is evenly distributed. Try not to overwork the mixture, which can make chicken burgers dense instead of tender.
Step 4: Shape and chill the patties
Divide the mixture into 4 equal portions, about 5 ounces each. Lightly dampen your hands with water to prevent sticking, then shape each portion into a patty about 4 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly and stay flatter. Place the patties on a plate and chill in the refrigerator for 10 minutes.
Step 5: Prepare the toppings and buns
While the patties chill, slice the tomato into 4 thick slices and lightly season the slices with a pinch of kosher salt and black pepper if desired. Rinse and dry the baby greens well so they do not make the bun soggy. Spread the cut sides of the buns with 1 tablespoon softened butter total, using a thin, even layer.
Step 6: Cook the chicken patties
Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. When the oil shimmers, add the patties, leaving space between them. Cook for 5 to 6 minutes on the first side, until deeply golden on the bottom. Flip carefully and cook for another 4 to 5 minutes. During the last minute of cooking, place 1 slice provolone on each patty, cover the skillet, and let the cheese melt. The patties are done when the thickest part reaches 165°F on an instant-read thermometer.
Step 7: Toast the buns
Transfer the cooked patties to a clean plate and let them rest for 3 minutes. Meanwhile, place the buttered buns cut-side down in the same skillet over medium-low heat. Toast for 1 to 2 minutes, until lightly golden and warm. Keep an eye on them, since soft buns can brown quickly.
Step 8: Assemble the burgers
Spread a generous spoonful of roasted garlic mayo on the cut sides of each bun. Add a small handful of baby greens to the bottom bun, followed by a provolone-topped chicken patty. Add a tomato slice, a sprinkle of fresh herb leaves, and the top bun. Serve immediately while the patties are juicy, the cheese is melted, and the buns are warm.
Pro Tips
- Use a thermometer: Ground chicken should be cooked to 165°F for food safety, but pulling it right at that temperature keeps it juicy.
- Keep the mixture cold: Chilling the patties for even 10 minutes helps them firm up and makes them easier to cook without breaking.
- Do not press the patties: Pressing with a spatula squeezes out moisture. Let the burgers sear undisturbed for the best texture.
- Dry the greens well: Excess water can dilute the garlic mayo and soften the bun.
- Toast the buns: A quick toast adds flavor and gives the soft bun enough structure to hold the juicy patty and sauce.
Variations
- Spicy garlic herb chicken burger: Add 1/4 teaspoon crushed red pepper flakes to the patty mixture and stir 1 teaspoon hot sauce into the roasted garlic mayo.
- Mediterranean-style: Swap provolone for feta or mozzarella, add cucumber slices, and use basil, parsley, and oregano as the fresh herbs.
- Lighter version: Use whole wheat buns, light mayonnaise, and an extra handful of greens. The burger will still be flavorful thanks to the roasted garlic and herbs.
Storage & Make-Ahead
Store cooked chicken patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat for 4 to 6 minutes, or in a 325°F oven for 10 to 12 minutes, until warmed through. The roasted garlic mayo can be made up to 4 days ahead and kept refrigerated in a sealed container. You can also shape the uncooked patties up to 24 hours ahead; keep them covered in the refrigerator and cook them directly from chilled. For the best texture, assemble burgers just before serving so the buns stay soft but not soggy.
Nutrition (per serving)
Calories: 620 kcal | Carbs: 36g | Protein: 39g | Fat: 36g | Saturated Fat: 10g | Fiber: 2g | Sugar: 7g | Sodium: 1010mg | Cholesterol: 128mg
