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Chicken Pesto Burgers sat on a wooden serving board.
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4.95 from 20 votes

Easy Pesto Chicken Burgers

Lean minced chicken burgers mixed with basil pesto and shallot, pan-fried until juicy and served with melted cheese, rocket and an easy creamy pesto yogurt sauce.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Diet: High Protein
Allergen: Dairy, Gluten
Servings: 2 burgers
Calories: 516kcal
Author: Dannii Martin

Ingredients

  • 150 g of Chicken breast cut into chunks. Or 150 g (5¼ oz) lean chicken mince (ground chicken)

Or use 150 g (5¼ oz) lean chicken mince (ground chicken)

  • 2 Shallots
  • 2 tablespoon of Pesto for the burger
  • 4 tablespoon of Breadcrumbs
  • 2 tablespoon of Pesto for the sauce
  • 2 tablespoon of Low fat yogurt
  • 0.5 tablespoon of Olive oil
  • 30 g of Mature cheddar sliced
  • 2 Burger buns
  • 30 g of Rocket (arugula)
UK Metric Measures - US Customary Measures

Instructions

  • Blend: If you are starting with chicken breast rather than ready-minced chicken, cut 150 g of Chicken breast into chunks and add it to a food processor with 2 Shallots and 2 tbsp of Pesto. Pulse just until the chicken is minced.
  • Mix: Transfer the chicken mixture to a bowl and stir through 4 tbsp of Breadcrumbs. Mix only until everything is combined.
  • Form: Divide the mixture into two equal portions and shape into burger patties.
    • Ground chicken is softer and stickier than beef, so slightly damp hands can make shaping them easier.
  • Sauce: Mix 2 tbsp of Pesto with 2 tbsp of Low fat yogurt and set the sauce aside while the burgers cook.
  • Cook: Heat 0.5 tbsp of Olive oil in a frying pan over a medium to medium-high heat. Add the chicken burgers and cook for around 10 minutes in total, turning as needed so they brown evenly.
  • Cheese: Add 30 g of Mature cheddar for the final minute or two so it melts over the burgers.
  • Check: Check the thickest part with a food thermometer. The centre should reach at least 75°C/167°F.
  • Build: Toast 2 Burger buns if you like, then spread some creamy pesto yogurt sauce over the cut sides. Add 30 g of Rocket (arugula), the hot cheesy chicken burger and another spoonful of sauce before adding the bun lid.

Notes

  • Don't over-process the chicken - If you are mincing chicken breast yourself, pulse just until it resembles mince. Processing it too far can give the burgers a dense texture.
  • Use damp hands - Ground chicken is naturally sticky, so slightly damp hands make the patties much easier to shape.
  • Don't keep flipping them - Let the first side brown and set before turning. This is particularly important on a grill or BBQ.
  • Use a meat thermometer - Lean chicken dries out quickly when overcooked, so cook until the center reaches 75°C/167°F rather than leaving it in the pan “just in case”.
  • Toast the buns - Toasting the cut sides helps stop the creamy pesto sauce soaking into the bread.

Nutrition

Serving: 1burger | Calories: 516kcal | Carbohydrates: 45g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1024mg | Potassium: 556mg | Fibre: 3g | Sugar: 9g | Vitamin A: 1004IU | Vitamin C: 6mg | Calcium: 348mg | Iron: 3mg

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