Italian Chicken Burger

Roasted garlic, rosemary and chicken go well together; try these for a healthier burger.

Roasted garlic, rosemary and chicken go well together; try these flavors in patty form for a healthier burger. Mushrooms add moisture—and you won’t even miss the ketchup.

Italian Chicken Burger

Melanie Jimenez
Roasted garlic, rosemary and chicken go well together; try these for a healthier burger.
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Sandwiches, Snacks/Merienda
Cuisine American, Italian, Others
Servings 6


Italian Chicken Burger

  • 3 tablespoons fresh rosemary chopped
  • 1 Cup button mushrooms chopped
  • 1/4 Cup white onion finely chopped
  • 1 tablespoon Dijon mustard
  • 2 heads Garlic mashed into a paste with 1 teaspoon salt (to make about 2 tablespoons paste)
  • Pepper
  • 1 kilo Chicken use chicken thighs
  • olive oil
  • 6 Burger buns toasted
  • Lettuce
  • tomatoes
  • onion
  • Garlic Mayonnaise
  • 4 large Potatoes peeled, sliced into 3/8-inch-thick strips
  • 4 tablespoons olive oil
  • 1/2 tablespoon Salt
  • 1/2 Cup mayonnaise
  • 1 tablespoon Garlic
  • olive oil
  • Salt


  • Make the seasoning mixture: Place rosemary, chopped mushrooms and onion, mustard, roasted garlic paste, and freshly ground pepper in a bowl. Stir to combine.
  • Place ground chicken in a large bowl. Add the seasoning mixture and stir gently with a fork, distributing the ingredients evenly. Form into 6 patties and place in the refrigerator for at least 1 hour to let the flavors meld.
  • Fry in a nonstick pan over medium heat with 1 tablespoon olive oil until the juices run clear, about 2 minutes on each side. Serve on a toasted bun with your preferred fixins.
  • Make the oven-baked fries: Preheat oven to 425ºF. Place sliced potatoes on a large baking tray. Drizzle with olive oil and sprinkle with salt; toss to coat pieces evenly. Bake until edges begin to turn golden brown and fries are tender, about 20 to 25 minutes, shaking the pan every now and then so fries don’t stick to the pan. Serve hot.
  • Make the roasted garlic mayonnaise: Mix mayonnaise with roasted garlic, a drizzle of olive oil, and salt and pepper to taste.
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