Pesto chicken burgers with Parmesan and garlic, topped with mozzarella, fresh basil, and tomato. Serve on toasted ciabatta or your favorite burger bun.
More recipes to try: Honey Garlic Chicken · Parmesan Crusted Chicken · Best Coleslaw
Pesto Chicken Burgers
Ingredients
Method
- 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 with olive oil; set aside.
- Grill patties on greased rack directly over medium heat. 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.
- Arrange basil 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.
Notes
A little help in the kitchen
Lori’s ingredient notes: Ground turkey is already an option in this recipe. Either poultry choice should reach 165°F in the center; use a thermometer rather than color as the final check.
Make it a meal: Serve with Best Coleslaw or a tomato-and-cucumber salad.
Prep ahead: Slice the tomato, portion the cheese, and wash the basil before handling the raw poultry. Mix and shape the patties gently.
Tomorrow’s lunch: Slice a leftover cooked patty into a grain bowl with tomatoes and greens. Keep the bread and fresh toppings separate until serving.
Refrigerate perishable leftovers in shallow containers within 2 hours (1 hour above 90°F), and use within 3–4 days. Reheat cooked leftovers to 165°F. FoodSafety.gov guidance.
A little help with the flip: An OXO silicone turner slides under the chicken burgers when it is time to turn them in the skillet. Let the patties set before moving them, then use the broad head to support each burger. Save the balancing act for all those toppings.
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