August Turkey Burgers with Rosemary Garlic Mayonnaise

I made the Mayonnaise mixture, separated it into two parts, mixed one part with the ground turkey and set the other half aside. I added all additional ingredients to turkey mixture and froze it. 

 To complete the meal, just divide the ground turkey mixture into 8 patties and finish the recipe as directed.

Ingredients

Mayonnaise:

• 2 cup mayonnaise
• 1/6 cup dried rosemary leaves
• 1 clove garlic, minced

Burgers:

• 2 pounds ground turkey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Buns:

• 8 sandwich rolls or burger buns
• 1/2 cup olive oil
• 2 cups arugula, divided

Directions

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill panover 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.

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. Top each with 1/4 cup of arugula and finish with the top half of the bun.