California Pesto Chicken Burger

Barbeque season is in full swing and I love cooking up a great tasting burger.  In recent years we’re being warned about ingesting excess beef, so my “go to” burger is a lean chicken patty. The great flavour of this burger comes from the secret ingredient – pesto – which is added right to the meat. I like to make my own pesto when basil is in season and freeze it in small containers for use all year.  Visit for pesto recipes.  You can buy store-bought, but keep in mind that they tend to have excess oil added, making them much higher in calories and fat. The toppings of cheeses, avocado and tomatoes make this dish a “home run.” Just to compare, a ground 4 oz beef burger will have close to double the calories and fat than a ground white chicken burger.

1. Combine the chicken, egg, breadcrumbs, pesto, garlic, green onions, and salt and pepper. Form into 4 burgers. Either grill or bake at 425°F until no longer pink, about 8 minutes per side, or until internal temperature reaches 165 F. Add the cheese and cook just until melted.

2. Garnish with avocado, tomatoes and basil leaves.

1 lb ground white and dark ground chicken
1 egg
1⁄3 cup seasoned dry breadcrumbs
2 Tbsp pesto sauce
2 tsp crushed garlic
3 Tbsp minced green onions
pinch salt and pepper
4 thin slices
Monterey Jack or aged cheddar cheese
1/4 cup diced avocado
4 slices ripe tomatoes
8 basil leaves (optional)

Serves: 4

Cook Time: 16 minutes

Nutritional Information per Serving
Calories 304
Protein 23.7g
Total Fat 20.8g
Saturated Fat 7.6g
Carbohydrates 3.5g
Cholesterol 100mg
Fibre 0.6g
Sodium 361mg

Share on facebook
Share on pinterest
Share on twitter
Share on linkedin