Juicy Chicken Burgers with Pesto Mayo and Bruschetta
These Italian-inspired, Juicy Ground Chicken Burgers are bursting with flavor- and super simple to make! The easy chicken patties are complimented by gooey melted Italian cheese, a quick and easy pesto mayonaise, and a delicious bruschetta topping!
Servings: 4
Calories: 473kcal
Ingredients
Burgers:
- 1 tablespoon olive oil, for cooking the burgers
- ½ lb ground chicken*
- ½ cup prepared Couscous, cold or room temperature*
- 1 tablespoon prepared basil pesto*
- 2 scallions, thinly sliced
- 1 tablespoon chopped roasted red peppers*
- 2 tablespoon grated parmesan cheese
- ¼ teaspoon garlic powder
- 1 large egg
- 4 slices mozzarella or provolone cheese
- 4 burger buns, toasted*
- Optional: melted butter, for toasting the burger buns
Bruschetta Topping:
- 1 roma Tomato finely chopped, seeds removed*
- 1 tablespoon fresh basil leaves, cut into thin ribbons
- 1 teaspoon balsamic glaze
- 1 teaspoon olive oil
- Salt and pepper, to taste
Pesto Mayonaise:
- ¼ cup mayonnaise*
- 1 teaspoon prepared basil pesto*
Instructions
- Add ground chicken, prepared couscous, basil pesto, sliced scallion, roasted red peppers, parmesan, garlic powder and egg to a medium mixing bowl. Mix well with hands until well incorporated. Form into 4 equal patties, and refrigerate on a parchment-lined sheet or plate for 1 hour (or up to overnight) to firm up the burger patties. If refrigerating overnight, cover with plastic wrap.
- While the patties are firming up, make your mayo and bruschetta.
- To make the pesto mayo, whisk the mayo and pesto together until well combined. Transfer to a bowl or container, and refrigerate until ready to use.
- To make the bruschetta topping, combine the chopped tomato, thinly sliced basil leaves, balsamic glaze, olive oil and salt and pepper in a bowl. Toss to coat the tomatoes and basil. This can be done right before serving the burgers, or up to 1 hour in advance.
- After the burger patties have firmed up in the refrigerator, heat 1 tablespoon olive oil in a medium non-stick frying pan over medium heat for 2-3 minutes, until oil is shimmering but not smoking. Salt the burgers lightly, and carefully transfer burgers to the pan (burgers will be delicate) and cook over medium heat for 4 minutes. Carefully flip burger over, top with sliced cheese, and cook 5 minutes more, covering the pan with a lid for the last 2 minutes to really melt the cheese.
- While the burgers cook and the cheese melts, toast your burger buns in a lightly buttered pan, cut side down- or cut side up under a broiler (dry, or brushed with a bit of melted butter) for 1-2 minutes, checking to make sure they do not burn.
- Spread the pesto mayonnaise on the bottom of each toasted bun. Place the burgers on top of the mayo, and top each burger with bruschetta, and top bun. Makes 4 burgers.
*Notes/Substitutions:
- You could also use ground turkey for these.
- These are a great way to use up leftover couscous, or you could prepare a small amount for these burgers.
- You can use jarred or homemade pesto for the burgers and mayo.
- I used jarred marinated roasted red peppers, but any jarred variety will do, or even homemade.
- I love a brioche bun or potato bun for these, but use your favorite burger buns!
- Any tomato variety will work for the bruschetta topping.
- Any type of mayo works for these (regular, vegan, low fat..)
Nutrition
Calories: 473kcal | Carbohydrates: 41g | Protein: 20g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 499mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 3mg