Pesto and Provolone Chicken Burgers
Tender, juicy, and super garlicky, these pesto chicken burgers will wake up all the senses.
- 1 lb ground chicken
- 1 med carrot grated
- 1 clove garlic minced
- 1/4 tsp salt and pepper
- 1 egg
- 1/4 cup breadcrumbs
- 4 slices provolone cheese
- 1 tbsp avocado oil or olive oil
- 4 cheese buns or any bun you choose
- 3 tbsp mayo
- 2 tbsp basil pesto
Additional topping ideas:
- red onion
In a mixing bowl, add the ground chicken, garlic, shredded carrot, egg, salt, pepper, and breadcrumbs. Mix until everything is well combined. Divide the mixture into 4 balls, and form each ball into a patty. Put each patty on a piece of parchment paper, place on a large plate, cover and refrigerate until ready to cook.
In a large frying pan, heat to med-high. Add the oil, and once it's hot, add the chicken burgers to the pan. Cook for 6-7 minutes and flip them over. Add the provolone cheese once the burgers have been flipped. Cook for an additional 5-6 minutes. To melt the cheese quicker, place a lid over the pan for a few minutes.
For the pesto mayo:
In a small dish, add the pesto and mayo. Stir until well combined.
To assemble the burgers
Generously coat the bottom of each bun with the pesto mayo. (I like to do top and bottom). Next, place a chicken burger on top of each bun and add whatever toppings you choose.
I am gluten free, so instead of breadcrumbs I use cornmeal and it works just as good as a binder.
You can also cook these chicken burgers on the BBQ instead of a pan. Whatever you prefer.
Chicken burgers can be made up to 24 hours in advance.