Pesto Chicken Burger

Start your grills! This pesto chicken burger is topped with gooey mozzarella cheese, fresh basil-spinach pesto, and grilled tomato.

Jump to recipe

There is a juicy, flavorful pesto chicken burger recipe in this post today. It involves homemade pesto using basil, spinach and walnuts, which is mixed into a chicken burger and is then topped off with a blob of fresh Mozzarella that becomes perfectly melted over the hot burger.

I almost forgot to mention that you also assemble these pesto chicken burgers with grilled tomatoes as well. You should probably spread some of the pesto on your bun too. Maybe add some balsamic vinegar too if you want to make it a caprese pesto chicken burger. Could you make this with beef? Of course!

In other news, here in Memphis we are experiencing yet another grossly hot summer full of sun, humidity and a lack of clouds and rain. This is most upsetting to me because I love being outdoors, but I can barely stand being outside for more than five minutes. And the pool doesn’t fix the problem either.

Have you ever gotten out of the pool and then laid down to wait for the sun to dry you off? Yea that doesn’t work because as the water evaporates, you begin to sweat, a lot. I think homemade popsicles are in order soon.

Post updated 9/17/2024, photo above is the original.

One year ago: Bubble Up Pizza

PESTO CHICKEN BURGER

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup fresh basil leaves
• 1 cup baby spinach
• 1 clove garlic
• 1/4 cup walnuts
• 4 Tbsp olive oil, plus more for grilling
• 1 Tbsp water
• Salt and pepper
• 1 lb. ground chicken breast
• 1 large tomato, cut into 1/4-inch slices
• 3 oz. fresh mozzarella, sliced
• 4 whole wheat buns, halved

Directions

1. In a food processor, puree basil, spinach, garlic, walnuts, oil, and water. Season with salt and pepper.
2. Heat a grill or grill pan to medium-high. In a large bowl, combine 1 tablespoon pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and ground chicken. Form into 4 patties. Lightly oil hot grill. Grill patties, covered, for 4 minutes. Flip patties and top with cheese.
3. Brush tomatoes with oil and season with salt and pepper. Add tomatoes to grill and cook, flipping once, until tomatoes and lightly charred and burgers are cooked, approximately 4 minutes.
4. To serve, spread remaining pesto onto burger buns and assemble burger with a tomato slice.

Source: Adapted slightly from Everyday Food July/August 2012.