Pesto Chicken Burgers

Total Time:
35 min
25 min
10 min

4 servings

  • 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
  • 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.

  • Per serving: Calories 469; Fat 25 g (Saturated 6 g); Cholesterol 99 mg; Sodium 763 mg; Carbohydrate 34 g; Fiber 6 g; Protein 31 g

  • Photograph by Johnny Miller

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    This recipe is featured in:

    Weeknight Summer Dinners