Zesty Chicken Burgers
By rossboys
Ingredients
- 1/2 1/2 1/2 C coarsely grated Parmesan cheese
- 1/2 1/2 1/2 C coarsely grated Parmesan cheese
- 1/2 1/2 1/2 C coarsely grated Parmesan cheese
- 1/4 1/4 1/4 tsp black pepper
- 1/4 1/4 1/4 tsp black pepper
- 1/4 1/4 1/4 tsp black pepper
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp garlic powder
- 1/2 1/2 1/2 tsp garlic powder
- 1/2 1/2 1/2 tsp garlic powder
- 1/3 1/3 1/3 C finely diced roasted red pepper
- 1/3 1/3 1/3 C finely diced roasted red pepper
- 1/3 1/3 1/3 C finely diced roasted red pepper
- 1 1 1 jar (6 oz) marinated artichokes, drained & roughly chopped
- 1 1 1 jar (6 oz) marinated artichokes, drained & roughly chopped
- 1 1 1 jar (6 oz) marinated artichokes, drained & roughly chopped
- 1 1 1 lb ground chicken breast
- 1 1 1 lb ground chicken breast
- 1 1 1 lb ground chicken breast
- 1/3 1/3 1/3 C mayonnaise
- 1/3 1/3 1/3 C mayonnaise
- 1/3 1/3 1/3 C mayonnaise
- 1 1 1 Tbsp prepared pesto
- 1 1 1 Tbsp prepared pesto
- 1 1 1 Tbsp prepared pesto
- 4 4 4 mini ciabatta loaves
- 4 4 4 mini ciabatta loaves
- 4 4 4 mini ciabatta loaves
- Baby spinach leaves and tomato slices, for serving
- Baby spinach leaves and tomato slices, for serving
- Baby spinach leaves and tomato slices, for serving
Details
Servings 4
Preparation time 10mins
Cooking time 25mins
Preparation
Step 1
in large bowl, combine cheese through garlic powder; toss to combine. Add red pepper, artichokes and chicken; knead together thoroughly with hands; form into 4 burgers.
To cook, grill over medium-high heat, for 4-5 minutes per side, to a safe internal temperature of 165 deg (or cook burgers in a large skillet filmed with oil over medium-high heat). Meanwhile, mix together the mayonnaise and pesto in a small dish. Serve cooked burgers on mini ciabatta buns smeared with pesto mayo and topped with baby spinach and tomato slices. Refrigerate any leftovers.
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