Chicken Burger Recipe with Garlic and Herbs: Pan-Seared in 25 Minutes

Instructions:

1. Mince the fresh garlic and herbs (parsley, chives, and rosemary) as finely as possible to ensure even distribution and prevent burning.
2. In a large mixing bowl, combine the ground chicken, garlic, herbs, 1/4 cup panko, 1 tbsp Greek yogurt, and Worcestershire sauce.
3. Gently mix the ingredients by hand until just combined, being careful not to overwork the meat. Divide into four equal portions.
4. Shape the portions into patties and shape into rounds slightly wider than your buns.
5. Heat 1 tbsp of high smoke point oil in your skillet over medium high heat until the oil shimmers and barely wisps smoke. Place the patties in the pan. Cook for 5 minutes without moving them. Flip carefully and cook for another 4 to 5 minutes.
6. Remove the burgers from the heat when the internal temperature hits 160°F. Place them on a warm plate and tent loosely with foil for 3 minutes. The carryover heat will bring them to the safe 165°F mark while the juices settle.
7. While the meat rests, whisk together 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp dried oregano, and 1/4 tsp garlic powder. This sauce provides the velvety contrast to the crispy meat.
8. Slice your 4 brioche buns and toast them in the residual fat in the skillet. Wait until the edges are golden and the surface is slightly crunchy. This prevents the bun from getting soggy when it hits the sauce.
9. Spread a generous layer of the herb mayo on both bun halves. Place a chicken patty on the bottom, top with a handful of fresh arugula, and finish with a pile of pickled red onions. The acidity of the onions is the final piece of the puzzle.