Pesto Chicken Burgers Recipes

PESTO PORTOBELLO MUSHROOM, OR CHICKEN, BURGERS WITH MARINATED ROASTED TOMATOES

Steps:

• Marinate the tomatoes, whisk together all ingredients except tomatoes in a bowl. Add tomatoes and then cover and refrigerate for at least 15 minutes, can even be left overnight.
• Preheat the oven to 400 degrees F.
• After 15 minutes remove garlic cloves and add the halved tomatoes along with the remaining liquids to a baking sheet. Roast for 25 to 30 minutes, remove from the oven and set aside.
• While the tomatoes marinate and roast, work on the burgers. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper to taste and add the crushed red pepper, if using.
• Combine 3 tablespoons of the pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and ground chicken and form into 4 patties. Or if using the mushrooms rub them with about a tablespoon of olive oil and then sprinkle with salt and pepper.
• Place on grill or skillet and cook on each side until golden and cooked through, about 2-3 minutes per side. Once you flip the burgers, or mushrooms, top with a slice of fresh mozzarella cheese. Grill until the cheese is melted and the burgers, or mushrooms, are cooked through, about 4 to 5 minutes.
• Place the burger on the bottom of a bun and top with a generous amount of pesto and a handful of the roasted tomatoes. Add the top bun and dig in!

PESTO TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
• Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.

PESTO CHICKEN BURGERS

Steps:

• In a food processor, puree basil, spinach, garlic, walnuts, oil, and 1 tablespoon water. Season pesto with salt and pepper.
• Heat a grill or grill pan to medium-high. Combine 1 tablespoon pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken and form into 4 patties. Clean and lightly oil hot grill. Brush tomatoes with oil and season with salt and pepper. Grill patties, covered, 4 minutes. Flip patties and top with cheese. Add tomatoes to grill and cook, flipping once, until tomatoes are lightly charred and burgers are opaque throughout, 4 minutes.
• Assemble sandwiches in focaccia with pesto, burgers, and tomatoes.

PESTO PORTABELLO CHICKEN BURGER RECIPE

Steps:

• In a bowl, add the ground chicken, portobello mushrooms, pesto, and breadcrumbs.
• Mix it up well.
• Form into patties and grill the patties until the juices run clear and the chicken burgers reach 165F
• When the burgers are done, melt the asiago cheese on the top of them.
• In a bowl mix all the lemon aioli ingredients together and set aside.
• Place the bottom buns on a serving tray.
• Place a chicken burger on top the buns
• Top with arugula
• Butter the top part of the buns with the lemon aioli.
• Place the top of the bun on the burger
• serve them up and Enjoy!

COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.
• For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
• For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
• Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
• To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.

PESTO CHICKEN BURGERS

Steps:

• In a food processor, puree basil, spinach, garlic, walnuts, oil, and 1 tablespoon water. Season pesto with salt and pepper. Heat a grill or grill pan to medium-high. Combine 1 tablespoon pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken and form into 4 patties. Clean and lightly oil hot grill. Brush tomatoes with oil and season with salt and pepper. Grill patties, covered, 4 minutes. Flip patties and top with cheese. Add tomatoes to grill and cook, flipping once, until tomatoes are lightly charred and burgers are opaque throughout, 4 minutes. Assemble sandwiches in focaccia with pesto, burgers, and tomatoes.

PESTO CHICKEN BURGERS

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.