Chicken Burger with Sun-Dried Tomato Aioli 

Ingredients

• 2 Tbsp olive oil mayonnaise
• 2 Tbsp chopped sun-dried tomatoes
• Juice of 1⁄2 lemon
• 2 cloves garlic, finely minced
• 1 tsp chopped fresh rosemary
• Salt and black pepper
• 1 lb lean ground chicken
• 4 whole-wheat or potato buns (or English muffins), split
• 2 cups arugula, baby spinach, or mixed greens

Directions

• In a mixing bowl, combine the mayonnaise, sun-dried tomatoes, lemon juice, garlic, and rosemary. Season with a pinch of salt and black pepper. Set the aioli aside.
• Preheat a grill, grill pan or cast-iron skillet.
• Combine the ground chicken with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper and mix gently.
• Without overworking the meat, form into four patties until the chicken just comes together.
• When the grill or skillet is hot (if using a skillet, add a touch of oil), add the burgers.
• Cook on the first side for 5 to 6 minutes, until a nice crust develops.
• Flip and cook for another 3 to 4 minutes, until the burgers are firm but ever so slightly yielding to the touch and cooked through.
• Remove the burgers. While the grill or pan is hot, toast the buns.
• Layer the bottom buns with the arugula, top each with a burger, then slather the aioli over the top of each.
• Crown with the bun tops and serve.

Nutrition information: 4 servings; 330 calories, 14g fat (3g saturated), 730 mg sodium

Tips:

1. Aioli is traditionally a garlic and olive oil mayonnaise made in France and Spain, and the combination of these two ingredients makes for a much healthier spread than your average jar of mayo.
2. You can do a quick approximation by mincing a clove or two of garlic, then using the back of your knife—along with a pinch of salt for abrasion—to grind the garlic into a paste. Add it to olive oil–based mayonnaise, along with any other flavor boosters. Some of our favorites: roasted red pepper, sriracha, chipotle and balsamic vinegar.