Chicken Pesto Burgers
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 people
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Calories
626 kcal
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Course
Main Course
Chicken Pesto Burgers
Description
This recipe finely minces chicken breast with shallots and pesto to infuse the meat with herbaceous flavor. Breadcrumbs help hold the patties together, creating burgers that stay moist yet firm. Cooking in a pan with olive oil develops a browned crust while retaining juiciness inside. Melting mature cheddar cheese over the burgers adds richness.
The accompanying sauce, a mixture of yogurt and pesto, adds creaminess and fresh herb flavor, complementing the savory patties. Serving the burgers on buns layered with arugula (rocket) provides a peppery bite and crunchy freshness.
These burgers can be customized by swapping out rocket for milder lettuce or forgoing the buns for a low-carb option using lettuce leaves. They can also be cooked by grilling or baking for varied textures and flavors. Optional additions like grated courgette can increase moisture and add vegetable nutrition.
Ingredients
- 150 g chicken breast (cut in to chunks)
- 2 shallot
- 2 tablespoon pesto for the burger
- 2 tablespoon pesto for the sauce
- 4 tablespoon breadcrumbs
- 0.5 tablespoon olive oil
- 2 burger buns
- 1 handful arugula aka rocket
- 2 tablespoon yogurt low fat
- 30 g cheddar cheese sliced, mature
Instructions
- Put 150 g Chicken breast, 2 Shallots and 2 tablespoon Pesto into a food processor and blend until minced.
- Combine the mince with 4 tablespoon Breadcrumbs and form the mixture into two burgers.
- Make the pesto burger sauce by mixing together 2 tablespoon Pesto with 2 tablespoon Low fat yogurt.
- Heat 0.5 tablespoon Olive oil in a frying pan and cook the burgers for 10 minutes or until they reach 75°C, flipping every couple of minutes. Melt 30 g Mature cheddar for a couple of minutes before finished.
- Stack your burger by adding some sauce to the bottom and top of 2 Burger buns, then divide 1 handful Rocket (arugula) on the bottoms, topping with the cooked burger and putting the bun top on.
Notes
- Lean beef mince can replace chicken for a different flavor profile.
- Add grated courgette to the burger mix to include extra vegetables and moisture.
- Swap arugula for iceberg lettuce if you prefer a milder, crunchier green.
- For a low-carb alternative, use large lettuce leaves instead of burger buns or try grilled Portobello mushrooms as buns.
- Burgers can be cooked on a grill or under a broiler to reduce oil use.
- Cheddar cheese can be substituted with Swiss or goat cheese for varied flavors.
- Serve with onion rings for a classic accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Serving | 1burger | |
| Calories | 626kcal | 31% |
| Carbohydrates | 50g | 17% |
| Protein | 63g | 126% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Sodium | 923mg | 38% |
| Potassium | 319mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 330mg | 33% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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