Hye Thyme Cafe: Pesto Chicken Burgers

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Friday, July 11, 2014

Pesto Chicken Burgers

Pesto Chicken Burgers: Hye Thyme Cafe


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 lb 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


Pesto Chicken Burgers: Hye Thyme Cafe
Pesto Chicken Burgers: Hye Thyme Cafe

Pesto Chicken Burgers: Hye Thyme Cafe
Pesto Chicken Burgers: Hye Thyme Cafe










Pesto Chicken Burgers: Hye Thyme Cafe




2 comments:

  1. This looks good!
    Come link up with me today!
    http://thediaryofarealhousewife.blogspot.com

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    Replies
    1. They really were. I had one when I first made them, then nuked another a few days later, and it was still nice and tender/juicy. I was afraid the microwave would make it tough. Thanks for the invite - will link this post and do some exploring tomorrow. Can't wait to find some new folks to follow and get to know. :)

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