I've found a pretty interesting chicken burger recipe. Simple, yet quite flavourful. I've adapted it to my requirement and the specs that i follow are:
1) Mix 100 gram ground chicken with roughly a tablespoon mayo.
2) Mix in 1-2 clove per 500 grams of ground chicken.
3) Mix them well, form into patty shapes and store in the fridge so that they solidfy.
4) Season with salt and pepper before putting them on the grill.
Now, i'll be using this recipe commercially (maybe around a 100 burgers a day) and i'm a bit concerned about the whole mayo mixing in with the ground chicken. Don't get me wrong, it tastes superb. But i'm just wondering if there's a greater chance that the burgers may remain undercooked(since the meat is coated by the mayo)? So, even though the temprature may rise to 170 Farenhite the burgers may remain undercooked.
Will appreciate some feedback. Is this recipe safe to use commercially?