Best Open Face Pesto Chicken Burgers Recipes

Savory Chicken Burgers Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 9

Steps:

Combine all ingredients except buns in a large bowl. Stir lightly with a fork until well blended. Form into 4 to 6 burgers. Heat a cast-iron skillet and spray with non-stick vegetable spray. Cook burgers until cooked through and nicely golden. Serve on buns. Makes 4 to 6 servings.

Pesto Chicken Burgers image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

5 whole-wheat hamburger buns (1 cut into pieces, 4 split open and toasted)
1 1/4 pounds ground chicken
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 tablespoons sliced almonds
2 medium tomatoes (1 whole, 1 thickly sliced)
4 cups loosely packed fresh basil (about 1 bunch)
2 tablespoons grated parmesan cheese
1 5-ounce package baby arugula
Juice of 1/2 lemon

Steps:

Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute. Add the chicken, 3/4 teaspoon salt, and pepper to taste; mix with your hands until combined. Form into four 3/4-inch-thick patties. Heat the olive oil in a large nonstick skillet over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 2 minutes. Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan. Do not wipe out the skillet. Increase the heat under the skillet to medium high. Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side. Meanwhile, add the whole tomato to the blender and process until smooth. Add the basil and 1/4 teaspoon salt; pulse until almost smooth. Add the parmesan; pulse until combined. Season with salt and pepper. Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice. Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers.

Michigan Chicken Cherry Burger Recipe - (5/5) image

Provided by á-46658

Number Of Ingredients 13

2 1/2 lbs. Chicken breast, ground
1/4 cup plain low-fat yogurt
2 eggs, beaten
1/2 cup Cherries, Sun Dried
2 Tablespoons parsley, dry flakes
3/4 cup bread crumbs
1/4 cup Pepitas (small pumpkin seeds)
1 Tablespoon garlic, granulated
1 Tablespoon salt, kosher
1 teaspoon black peppercorns, ground
Non-stick cooking spray
1 cup mixed spring greens
4 Whole grain hamburger buns, split and toasted

Steps:

1. Mix together eggs and yogurt. 2. Add egg mixture to ground chicken and mix evenly. 3. Mix all dried ingredients together and fold into chicken mixture. 4. Portion Michigan Chicken Cherry mixture into 8oz. patties about 1" thick. 5. Lightly coat burgers with non-stick vegetable spray. sauté' burgers in pan until golden brown on both sides. 6. Place browned burgers on parchment lined sheet tray and glaze top of each burger with 1-2 tablespoons of Cherry Vinaigrette. 7. Bake at 350* degrees for 10-15 minutes. Serve on toasted buns or on a bed of fresh greens.