Chicken Burgers Ala Presto Pesto Recipes

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PESTO CHICKEN BURGERS



Pesto Chicken Burgers image

Rethink your burger with ground chicken. Then add tomatoes and fragrant pesto to give this sandwich a delicious twist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 25m

Number Of Ingredients 10

1 cup fresh basil leaves
1 cup baby spinach (1 ounce)
1 clove garlic, peeled
1/4 cup walnuts
4 tablespoons olive oil, plus more for grilling
Coarse salt and pepper
1 pound ground white-meat chicken
2 large tomatoes, cut into 1/2-inch slices
3 ounces fresh mozzarella, sliced
4 pieces focaccia, halved

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.

Nutrition Facts : Calories 530 g, Fat 27 g, Fiber 3 g, Protein 39 g, SaturatedFat 6 g

PESTO CHICKEN BURGERS



Pesto Chicken Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

5 whole-wheat hamburger buns (1 cut into pieces, 4 split open and toasted)
1 1/4 pounds ground chicken
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 tablespoons sliced almonds
2 medium tomatoes (1 whole, 1 thickly sliced)
4 cups loosely packed fresh basil (about 1 bunch)
2 tablespoons grated parmesan cheese
1 5-ounce package baby arugula
Juice of 1/2 lemon

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.

ROTISSERIE PESTO CHICKEN BURGERS



Rotisserie Pesto Chicken Burgers image

Another rotisserie recipe from Diane Phillips. Ground chicken is a leaner alternative to beef, but tends to be dry when made into a burger. The olive oil in the pesto moistens these burgers and gives them a wonderful flavor. Dress them up with sun dried tomatoes and fresh mozzarella and serve them on crusty rolls. You can use store bought pesto or use the recipe given below.

Provided by luvmybge

Categories     Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground chicken
1/4 cup dry breadcrumbs
1/2 teaspoon fresh ground black pepper
2 cups packed fresh basil leaves
1 cup freshly grated parmesan cheese
3 garlic cloves, peeled
1/4 cup pine nuts
1/2 cup olive oil

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.

Nutrition Facts : Calories 473.2, Fat 31.6, SaturatedFat 6.9, Cholesterol 120.6, Sodium 405.7, Carbohydrate 5.9, Fiber 1, Sugar 0.7, Protein 40.6

PESTO HAMBURGERS



Pesto Hamburgers image

Purchase pre-shaped patties in the meat section of your local grocery store for these tasty pesto burgers. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds ground beef
1/8 teaspoon salt
1/8 teaspoon pepper
4 slices part-skim mozzarella cheese
1/2 cup prepared pesto
1/3 cup roasted sweet red pepper strips
4 hamburger buns, split and toasted

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.

Nutrition Facts : Calories 716 calories, Fat 45g fat (17g saturated fat), Cholesterol 161mg cholesterol, Sodium 779mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 51g protein.

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