- 4
Ingredients
- SAGE PESTO
- 1/4 cup fresh sage, washed and patted dry, plus 2 tablespoons
- 2 tablespoons Italian parsley, washed and patted dry
- 1 clove garlic, peeled
- 1/4 cup pine nuts, plus 2 tablespoons
- 1/4 cup olive oil, plus 2 tablespoons
- 3 tablespoons parmesan cheese, or romano
- Coarse salt or sea salt
- BURGERS
- 1 1/2 pounds ground chicken
- 1/3 cup bread crumbs
- 1/3 cup milk
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 2 tablespoons olive oil, preferably garlic flavored
- 4 onion rolls, or hamburger buns; split
- 2 tablespoons mayonnaise
Preparation
Step 1
1. To prepare the pesto: In a food processor fitted with the metal blade, chop the sage, parsley, garlic and pine nuts.
With the machine running, drizzle the olive oil in a thin, steady stream through the feed tube. Add the cheese and salt to taste, and process briefly to combine. The mixture should be nearly a smooth consistency. Let sit at room temperature before serving.
2. Preheat or prepare a grill for medium heat.
3. While the grill heats, prepare the burgers. In a large bowl, combine the chicken, bread crumbs, milk and salt. Gently form the mixture into 4 patties about 1/2- to 3/4-inch thick. The patties should hold together firmly, but don't compact them or handle them any more than necessary.
4. Rub each side of the patties lightly with the garlic oil. Grill the burgers uncovered for 12 to 14 minutes total. Grill each side twice, rotating the burgers to get crisscross grill marks. When ready, the burgers will be medium brown, crisp and fully cooked inside.
5. While the burgers cook, toast the rolls at the edges of the grill, if you wish. To serve, spread the mayonnaise on the bottoms of the rolls, and place a burger on each one. Spoon the pesto on generously and top with the roll tops.
Notes: truly delicious - the sage pesto is really the star here, and the burgers were wonderfully moist. Made them on the Foreman Grill since it was winter, perfect. Also served them on rosemary focaccia (from Jan/Feb 2005 CL) - which put it over the top. Simply outstanding.