Normally I’m a burger purist and only use meat and salt in my burger patties. I like this because it’s easier and because you really get to taste the beef.
Chicken burgers are another story.
Which is why I’m happy to add in a little pesto to give them a flavour boost!
Now this is one of those recipes that’s a little tricky with servings. Normally I like to write my recipes to serve 2 people. And I also like to make sure I use up a whole pack where possible so you aren’t left with little bits and pieces of ingredients.
Around here chicken mince comes in a 500g (1lb) pack which is too much for 2 people. So I’ve gone with 3 serves – either invite a friend over or plan for some delicious leftovers for lunch tomorrow.
And I should mention. I love cooking my burgers on a fine layer of salt like this because it give the most tasty crust and avoids the need to oil your patties. Just make sure you don’t add extra salt to the patties or you’ll end up with an overly salty burger. And no one likes an overly salty burger.
Pesto Chicken Burgers
Ingredients
- 500 g chicken mince (ground)
- 3 tablespoons pesto + extra to serve
- 3 burger buns
- mayonnaise
- salad leaves
Instructions
- Combine chicken and 3 tablespoons pesto. Form into 3 burger patties. Pat firmly so your burgers don’t fall apart in the pan.
- Sprinkle a fine layer of fine salt (about 1/2 teaspoon) on your frying pan or BBQ hot plate and get it nice and hot. Pop burger patties on the salt and cook for 4-5 minutes on the first side until well browned. It’s important to cook the burgers for long enough to form a good crust to form so they don’t fall apart when you turn them over.
- Turn carefully and cook for 3-5 minutes on the second side or until burgers are cooked through.
- Spread extra pesto on the base of each burger bun. Top each with a cooked patty, salad leaves, mayo and the top of the bun.
WINE MATCH: A crisp cold beer or glass of Riesling or Vermentino.
Variations & Substitutions
cheesey – add some finely slice parmesan or crumbled feta.
oniony – cover a finely sliced red onion with boiling water. Stand for 10 minutes then drain and toss with a little salt before piling onto your burger.
low carb – use my magical Low Carb Almond Burger Buns. It’s worth it trust me! Or use iceberg lettuce leaves instead of the buns.
more substantial (carb-lovers) – serve with easy home fries, burger buns or roast sweet potato.
more substantial (low carb) – add some mayo or avocado.
vegetarian – add pesto to these zucchini burgers or these chickpea burgers.
dairy-free – use a dairy-free pesto or make basil burgers by combining a finely chopped bunch of basil with the chicken.
paleo – use the dairy-free option and my almond burger buns.
Waste Avoidance Strategy
chicken mince (ground) / burger buns – freeze them.
pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions.
mayonnaise – keeps in the fridge for months.
salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.
Prepare Ahead
Yes but I prefer my burgers fresh from the BBQ. Just cook the burger patties as per the recipe but keep them separate from the buns, mayo and salad. Will keep in the fridge for 1 week or can be frozen. To serve, warm in a frying pan or back on the BBQ and stack into burgers as per the recipe.
Add to my Old Favourite Recipes
Made this with ground turkey and store-bought pesto, topped with lettuce and fresh basil leaves from the garden. So juicy and anything but boring.
oh fab Debbie!
P.S. can be nut free – we just leave out any nuts or seeds in our pesto and sometimes add steamed broccoli or asparagus.
Holy cow or chicken in this case! These were amazing!! I would definitely make these for a crowd/party. Kid approved too! I want to tell everyone about this recipe. Such a simple idea with huge flavor return!!
Yay Marissa!
I wish my boys would eat something like this 🙂
I was nervous…but he’s so invested in “our meal plan,” that it has made him way more open! I have this knee jerk reaction to make an alternative plan for him – but so far he’s eaten everything. (And in the back of my head – I just say – he can have string cheese and salami if he hates it.) I never did that before. I was always cooking 2.5 meals at least. 😉
Wow that’s amazing Marissa!
So glad your son is on board – interesting how when he’s invested, he’s happy to eat everything. I can learn something from this about getting my boys involved!
I made this with ground turkey – utterly fantastic! My family loved it (and they NEVER love anything made with ground turkey). Thanks for this tasty and easy recipe.
Nice one Nancy!