Chicken Burgers with Rosemary Mayonnaise

I made this delicious Giada recipe this evening.  It is a relatively healthy summer dinner!  I modified the recipe slightly by using low-fat mayonnaise and adding a couple of slices of proscuitto to the top.  This recipe took me only 20 minutes to put together!

Mayonnaise:

• 1 cup low-fat mayonnaise
• 1/4 cup chopped fresh rosemary leaves
• 1 clove garlic, minced

Burgers:

• 1 pound ground chicken
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 sandwich rolls or burger buns
• 1/4 cup olive oil
• 1 cup arugula, divided
• 6 slices of proscuitto (optional)

In a small bowl, mix together mayonnaise, garlic, and rosemary and set aside.

Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side.

Transfer to paper towels and let rest for a few minutes. If prosciutto is desired, place the prosciutto on the grill pan for 4 minutes until slightly crisp.  Transfer to paper towels.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns.  If desired, place a slice or two of prosciutto on top of the burger.  Top each with 1/4 cup of arugula and finish with the top half of the bun.