ROTISSERIE PESTO CHICKEN BURGERS
Another rotisserie recipe from Diane Phillips. Ground chicken is a leaner alternative to beef, but tends to be dry when made into a burger. The olive oil in the pesto moistens these burgers and gives them a wonderful flavor. Dress them up with sun dried tomatoes and fresh mozzarella and serve them on crusty rolls. You can use store bought pesto or use the recipe given below.
Provided by luvmybge
Categories Lunch/Snacks
Time 33m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pesto Directions:.
- In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.
- With the machine running add the olive oil and process until smooth.
- Pour the mixture into a glass jar and float 1/2 inch of olive oil on top. When ready to use, pour off the olive oil and stir the pesto. It will keep in the refrigerator for up to 1 week or in freezer for up to two months.
- Burger Directions:.
- In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.
- Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.
- Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.
- Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.
- Remove from the basket and serve immediately.
Nutrition Facts : Calories 473.2, Fat 31.6, SaturatedFat 6.9, Cholesterol 120.6, Sodium 405.7, Carbohydrate 5.9, Fiber 1, Sugar 0.7, Protein 40.6
PESTO CHICKEN BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute. Add the chicken, 3/4 teaspoon salt, and pepper to taste; mix with your hands until combined. Form into four 3/4-inch-thick patties. Heat the olive oil in a large nonstick skillet over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 2 minutes. Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan. Do not wipe out the skillet. Increase the heat under the skillet to medium high. Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side. Meanwhile, add the whole tomato to the blender and process until smooth. Add the basil and 1/4 teaspoon salt; pulse until almost smooth. Add the parmesan; pulse until combined. Season with salt and pepper. Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice. Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers.
OPEN-FACE PESTO-CHICKEN BURGERS RECIPE - (4.5/5)
Provided by á-175897
Number Of Ingredients 11
Steps:
- In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties (to fit bread). Halve ciabatta horizontally. Brush cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil). For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.) Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper. Makes 4 servings.
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