.JPG)
We both loved this burger. I love grinding my own chicken in the food processor and being able to use pesto from my freezer. Melty mozzarella cheese is always a plus, as are perfectly juicy and ripe tomatoes. Instead of making a pesto mayo I opted to make a balsamic mayo since these burgers were already quite the messy mouthful. Thanks for an awesome recipe, Shawnda!
The Italian Burger
As seen on Confections of a Foodie Bride
For the burgers:
1 1/2 lbs ground chicken (I grind it myself)
4-6 tablespoons pesto (purchased or homemade)
Salt
Pepper
For serving:
4 slices of fresh mozzarella
4 Burger buns, toasted
Balsamic mayo (stir together 1/2 cup mayo and balsamic to taste)
Tomato slices
Basil leaves
Prepare your grill.
Break apart the ground chicken into a bowl and season with salt and pepper. Add pesto and mix well. If your pesto is very thin, consider using the low end of the range. If it's thick, you can add more. Form into 4 patties.
Cook ~4 minutes each side (to desired doneness or internal temp) and then top with slices of cheese during the last minute so it has time to melt.
Serve the burgers on buns with balsamic mayo, fresh basil leaves, and sliced tomato.
This looks so amazing and a relatively healthy option compared to beef...and a welcome change! Very clever. Thanks so much for sharing!
ReplyDeleteDo you grind the raw chicken breats just in a regular food processor? Does that do anything to the texture or is it about the same as if you bought ground chicken? Thanks!
ReplyDeleteYes, I use a regular food processor. When I've purchased ground chicken it comes more in ribbons, if that makes sense. You won't get that look from the food processor but the texture, in my opinion, is the same once you start mixing it with the other ingredients.
Delete