Pesto Chicken Burgers Recipes

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.

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.

Steps:

• Shape beef into four 3/4-in.-thick patties. Season with salt and pepper. In a large skillet, cook patties over medium heat until meat is no longer pink, about 5 minutes on each side. , Top each burger with a slice of cheese, 2 tablespoons pesto and pepper strips. Reduce heat; cover and simmer until cheese is melted, about 2 minutes. Serve on buns.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.
• Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

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.