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 green onions, finely chopped
  • 1 1/4 pounds ground chicken
  • 4 1/2-inch-thick slices country white bread
  • 4 1/3-inch-thick slices from large red or orange heirloom tomato
    1. 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.
    2. 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.
    3. 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.
    4. 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.