Tuesday, June 2, 2009

Basil Chicken Burgers

We made this last week and loved it so much. I made my own pesto because I have basil plants and happened to have the Parmesan and pine nuts. I also used Parmesan instead of Cheddar in the burgers. I think the Parmesan goes better with the flavors of pesto anyway. I also served the burgers on whole wheat buns and it was great! I found this recipe in the June/July 2009 issue of Family Fun magazine.

1 1/2 lbs. ground chicken
3/4 cup grated sharp Cheddar or 1/2 cup finely grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground pepper
1/3 cup mayonnaise
2 Tbsp. pesto (store-bought or try my recipe)
Oil for brushing the burgers
6 burger rolls
sliced tomatoes

For the pesto mayonnaise:
1/2 cup mayonnaise
2 Tbsp. pesto

In large mixing bowl, combine the ground chicken, cheese, salt and pepper, gently tossing the mixture with your hands or a large fork, until evenly blended.
In a small bowl, mix the mayonnaise and pesto, then add it to the ground chicken mixture and combine until evenly blended. Shape the meat into six 1/2-inch thick patties. Refrigerate them for at least 30 minutes to firm them.(The patties will be softer than traditional hamburgers.)
While the meat is chilling, prepare the grill and make the pesto mayonnaise. Then brush one side of each of the burgers with a little oil and place them on the grill, oiled side down. Lightly brush oil on the other side of the burgers and cook them for 5 minutes on each side, turning once, or until the meat is no longer pink inside. Serve the burgers on the rolls, dressed with lettuce, tomatoes and pesto mayonnaise.

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