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Open-Face Chicken Burgers with Basil Mayonnaise

Open-Face Chicken Burgers with Basil Mayonnaise

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant chicken burger recipe offers a lighter, high-protein alternative to the traditional takeaway classic. By ditching the heavy bun in favour of a single slice of toasted country bread, the focus shifts to the quality of the ingredients and the bright, herbal notes of the homemade basil mayonnaise. The addition of tangy cornichons and fresh heirloom tomatoes provides a refreshing crunch that perfectly complements the succulent, seasoned chicken mince.

Ideal for a sophisticated weekend lunch or a quick mid-week dinner, these open-faced burgers are as visually appealing as they are nutritious. The basil-infused mayonnaise doubles as both a binder for the meat and a zesty topping, ensuring every bite is packed with flavour. Serve them alongside a crisp green salad for a balanced, modern meal that feels indulgent without being heavy.

Ingredients for Open-Face Chicken Burgers with Basil Mayonnaise

Olive oil (for brushing)
1 cup mayonnaise
1 1/4 cups chopped fresh basil plus 8 large leaves, divided
3 tablespoons chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
2 salladslökar, finhackade
575g chicken mince
4 1/2-inch-thick slices country white bread
4 1/3-inch-thick slices from large red or orange heirloom tomato

How to make Open-Face Chicken Burgers with Basil Mayonnaise

Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.

Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

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