Not only are these burgers super easy, they're also amazingly flavorful. If you have never had a burger made out of chicken before, it might take a few bites to wrap your brain around the difference in texture from beef. Chicken burgers generally have a softer texture than beef.
The one thing I will point out is that I was using a homemade Broccoli Walnut Pesto I had in the freezer. When I make pesto, I tend to keep it on the thick side so that I can adjust it as needed for whatever I'm using it with. Store-bought pesto tends to be a lot thinner, so if that's the way you go, you could either mix in some extra grated Parmesan or Romano to bulk it up, or maybe line a strainer with a coffee filter and drain off some of the excess oil.
Normally, I would add salt to season the chicken, but given that the pesto included salt, as well as Parmesan, which is also salty, I did not add any additional salt.
INGREDIENTS (Yield - 3 burgers):
1 lg ground chicken
1/2 c pesto
1 T mayonnaise
- Mix together the chicken, pesto, and mayonnaise until evenly distributed
- Form into 3 patties
- Over medium to medium-high heat, grill for 7-8" per side
- For extra flavor and a bit of crunch, spread a thin layer of mayo on the cut sides of your buns and when the burgers come off the grill/out of the pan, grill the buns for about 45 seconds.
- Top burgers as desired - I used a bit of frisée lettuce