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Laura / July 22, 2019

Chicken Burgers with Basil Pesto

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Sometimes it is nice to change things up from the norm.  This burger and pesto recipe is adapted from a Martha Stewart Everyday Food recipe that I tried a while back.  Ground chicken with homemade basil pesto, grilled tomatoes, and melted mozzarella, all on a fresh toasted, buttered bun.  YUM! My kids LOVED these.  These are super easy to make and taste delicious.  Making homemade pesto may seem over the top, however, I promise it only takes a few minutes to make and tastes MUCH better than jarred or pre-made. Plus, any unused pesto can be frozen or used for other meals! Pair these burgers with a light salad and it is a great weeknight or weekend meal.

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Chicken Burgers with Basil Pesto (adapted from Martha Stewart)

  • Author: Family Table Thyme
  • Prep Time: 15 min
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4-6 1x
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Ingredients

1/2 cup fresh basil pesto (1/4cup for patties and ~1/4cup to spread on buns)

1–1.5 pounds ground white-meat chicken

salt/pepper

fresh mozzarella cheese, sliced

4–6 Buns, halved (I use fresh bakery buns)

Butter (for toasting the buns)

Olive or grapeseed Oil (to oil grates on the grill)

Grilled Tomatoes:

1 tomato cut into 1/2-inch slices

1/2 teaspoon dried thyme

Salt/pepper

extra-virgin olive oil


Instructions

  1. Make homemade basil pesto (if needed)
  2. Heat a grill to medium-high heat
  3. While the grill is heating up, slice tomatoes and brush them with olive oil and season with salt, pepper, and thyme.  Set to the side
  4. In a medium-large bowl combine the ground chicken, 1/4cup pesto, 1 teaspoon salt, and 1/2 teaspoon pepper and form 4-6 patties (about the size of your palm)  Be careful not to over mix or over handle the meat.
  5. Butter the halved buns and toast in the broiler for a few minutes until nicely toasted.
  6. Brush and lightly oil the hot grill.
  7. Grill chicken patties, covered, about 4-5 minutes.  Flip and top with mozzarella slices and continue cooking about 4-5 minutes more.  Add the sliced tomatoes to the grill and flip when lightly charred.
  8. Cook the burgers until internal temperature reaches 165° and/or they are completely cooked through.
  9. Assemble burgers with pesto, patties, and grilled tomatoes

Notes

I doubled this recipe so we would have leftovers!

I love using fresh-baked buns or bread. It really makes a difference in the overall flavor!

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Filed Under: Dinner, Main, Recipes From My Kitchen Tagged With: Basil Pesto, chicken, grilled chicken burgers

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