Rosemary Chicken Burgers

You pretty much need to try these. I was a tad nervous but not really. Once you take a bite...pretty sure you will want to eat another one. Unless you are at a BBQ and there is so much good food that you eat too much of everything else (like homemade tortilla chips - did you know that you could make that - you can and they are SO GOOD).

Rosemary Chicken Burgers

Makes four 4-ounce patties

FOR THE BURGERS

1 pound ground organic/free-range chicken breast meat*

2 tablespoons minced sun-dried tomatoes (in oil or reconstituted in warm water)

2 sprigs rosemary (pull needles from woody stalk, chop)

1 tablespoon fresh minced garlic

1 tablespoon olive oil (or use the oil from sun-dried tomatoes)

4 tablespoons dry bread crumbs

Sea salt and fresh-cracked black pepper to taste

FOR THE AIOLI

1 clove garlic (minced or squeezed through a garlic press)

1 tablespoon fresh-squeezed lemon juice

1 tablespoon sun-dried tomato, minced (in oil, or reconstituted in warm water)

1 cup mayonnaise

Sea salt and fresh-cracked black pepper to taste

1. To make the burgers. Combine the meat, sun-dried tomatoes, rosemary, garlic, olive oil, bread crumbs, salt and pepper in a medium mixing bowl. To test the flavor make a peanut-sized patty and brown in a hot pan. Adjust seasonings if desired. Form into four equal patties and place on wax paper in the refrigerator until ready to cook. Cook burgers on a hot charbroiler, outdoor grill or pan until they reach an internal temperature of 165 degrees. Serve on a whole-wheat bun with lettuce, tomato, onion and sun-dried tomato aioli.

2. To make the aioli. Whisk the garlic, lemon juice, sun-dried tomatoes, mayonnaise, salt and pepper together in a small bowl. Adjust seasonings to taste.

3. Serve on whole grain thin buns with lettuce, tomato, and aioli/mayo