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
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. 2. While the patties are firming up, make your mayo and bruschetta. 3. 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. 4. 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. 5. 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. 6. 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. 7. 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..)