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Italian Chicken Burger with Basil Pesto

This burger was inspired by my love for Italian fare and my wife’s love of chicken. For some reason, my 4 year old has grown to love basil pesto so I decided to put it all together to come up with the following recipe.

Ingredients 

Italian Chicken Patties
•2 Tbsp. Olive Oil
•1 Small Yellow Onion diced
•1 Clove Garlic minced
•1 tsp. Sea Salt
•1 1/2 lb. Ground Chicken
•1/2 tsp Sea Salt
•1 Egg beaten
•1/4 cup Fresh Basil finely chopped
•1 tsp. Dried Oregano
•1 tsp. Red Pepper Flakes
•1/4 cup Parmesan Cheese
•1 cup Panko bread crumbs
•1/8 cup 2% milk
Basil Pesto
•2 cups whole basil leaves
•2 garlic cloves whole
•1/4 cup toasted pine nuts
•2/3 cup extra virgin olive oil
•3/4 cup parmesan cheese
•1/2 tsp. Sea Salt
•1/2 tsp pepper •
Vegetable oil for grill rack to prevent sticking
•1 loaf Ciabatta Bread, cut lengthwise in half and then cut in six (6) cross sections forming six (6) “Buns”
•2 Tbsp. Butter, Softened

Instructions 

Directions Preheat Gas grill to medium-high heat To make the Italian Chicken patties, place a fire-proof, heavy skillet on the preheated grill and heat 2 Tbsp. olive oil. Add onions, garlic and sea salt to skillet and sauté for 5 minutes or until onions become translucent. Remove the skillet from the grill. Scrape the onion and garlic out of skillet and place into a large mixing bowl and allow mixture to cool. Once it is cool, place the ground chicken on top of the onion and garlic mixture in the same mixing bowl and add the salt, the beaten egg, basil, oregano and red pepper flakes. Mix until all of these ingredients are incorporated. Next, add parmesan cheese, Panko bread crumbs and milk. Again, mix thoroughly but do not over handle and compact the mix! Divide the mixture into six (6) equal portions and form the portions into patties that will fit the bread. To make the basil pesto, combine the basil leaves, garlic coves, toasted pine nuts and olive oil in a blender and process until well blended. Next, add parmesan cheese, salt and pepper and again, process until well blended. Remove the pesto from the blender into a small bowl and set aside. Brush the grill rack with the vegetable oil. Place the patties on the rack, cover and grill 5-6 minutes on the first side. Turn the patties and grill an additional 4-5 minutes. The patty should register 165 degrees on an instant read thermometer when complete. Remove the patties from the grill and set aside to rest for 3 minutes. Take the six sections of bread and spread the butter on the cut sides, top and bottom and place the bread, butter side down, on the grill but not directly over the flame. Toast the bread lightly, approximately 2-3 minutes. To assemble the burgers, spread a generous amount of pesto on the cut side of each bottom and top piece of bread. Place a chicken patty on the cut side of each bottom piece of bread. Add the bread tops and serve. Makes 6 Burgers

Comments 

Serve this burger with a Sutter Home 2000 Pinot Noir.