Grilled Chicken Burgers with Creamy Pesto
If you haven’t been using ground chicken in recipes you’ve been missing out on a great alternative to ground beef. I’ve really only started seeing fresh ground chicken in the meat department in the last couple of years. Ground chicken becomes your new taco meat, lasagna sauce or even pizza crust. Try my Chicken-Crusted Asian Veggie Pizza and Southwestern Chicken Meatballs for great ways to use ground chicken.
Ground chicken is low in total fat, especially saturated fat. This is great for our health, especially our heart health. Saturated fats eaten in large amounts every day are known to clog arteries. But not all saturated fat is bad for us. For example there is a lot of evidence stating that dairy fat (highly saturated) is good for us and that some red meat fats (also highly saturated) may not have the artery-clogging effects we once thought. Tropical oils like coconut, palm and palm kernel oils (highly saturated) have not been completely studied for their effects on the heart. So for now I choose to use these fats/oils in moderation. Saturated fats found in processed meats like pepperoni, salami, hot dogs, chorizo, brats and bologna are foods I generally choose not to eat.
Lower in fat means a little less flavor so to add more zip I mix in all kinds of tasty veggies and spices. I add Parmesan cheese, red bell peppers, artichoke hearts, fresh basil, oregano and garlic. . . . so Mediterranean!
Lower in fat means I need to oil the grill very well before placing the burger patties so they don’t stick.
Lower in fat means I will add healthy fat so I choose mashed avocado and/or an olive oil mayonnaise-basil pesto blend that is to die for.
Enjoy these tasty burgers as your summer draws to a close. These burgers are on my list of must serve dishes this summer and all year, for that matter. There’s no reason not to prepare them all year round. I ‘ve given you baking instructions if you don’t want to grill. We’ve enjoyed them so much and I know you will as well.
- Grilled Chicken Burgers with Creamy Pesto
- 1/2 cup shaved Parmesan cheese
- 1/2 cup diced red bell pepper
- 1/4 cup sliced red onion
- 1/4 cup coarsely chopped fresh basil
- 2 Tbsp coarsely chopped fresh oregano
- 1/2 (14-ounce) can quartered artichokes, drained (about 1/2 cup)
- 1 pound lean ground chicken
- 1/3 cup Panko bread crumbs
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup olive oil mayonnaise
- 1/4 cup basil pesto
- 1/2 avocado, peeled and mashed
- Preheat grill to medium high heat or preheat oven to 400 degrees F.
- Combine Parmesan cheese, bell pepper, onion, basil, oregano and artichokes in container of food processor fitted with metal blade. Cover and process until finely minced.
- Combine ground chicken, minced mixture, panko crumbs, garlic powder, salt, black pepper and red pepper flakes in a medium bowl. Mix together thoroughly with hands and form 4 large burgers.
- Grill burgers on medium high heat for 4 to 5 minutes per side or until chicken is no longer pink and juices run clear or bake on parchment lined baking sheet for 15 minutes.
- Combine mayonnnaise and pesto in a small bowl. Blend to combine.
- Serve grilled chicken burgers with mayonnaise-pesto blend and/or mashed avocado.
Notes
Per serving: 255 calories, 14 gm fat, 8.6 gm carbohydrate, 23 gm protein, 508 mg sodium
You might also enjoy:
Spicy Chipotle Grilled Turkey Burgers with Sriracha Mayo Spread
Grilled Portobello Mushroom Burgers
Greek Turkey Burgers with Tzatziki Sauce
