The flavor profile of these Pesto Parmesan Chicken Burgers is just incredible! These perfectly low carb patties just burst with flavors of parmesan, basil and garlic. The perfect trio that compliments ground chicken perfectly and then topped with flavorful toppings? Heck yeah! And yes, super juicy, so its a flavor trifecta friends. When you bite into these burgers, you will get the pop of the Marinated Balsamic Red Onions, the juiciness of this Pesto Parmesan Chicken Burger patty, melted sharp cheese, Arugula, tomato, toasted bun with yes, more pesto cuz that’s how we roll 🙌🏻.
Burger Inspiration
We grill year around in Los Angeles, we have sun most of the year. Even when it’s chilly outside, and by our standards it’s in the 50’s, our grill keeps working. Weekends are made for easy meals and whenever possible, sitting outside. We like a good beef burger, but I also like a good turkey or chicken burger too. Turkey and chicken, both are hard to enhance with flavor and often falls flat. This recipe was tried several times before I think I nailed a flavorful patty and toppings. We borrowed the Italian flavor profile which works perfectly.
How to make the perfect Chicken burger
There are minimal ingredients for this burger, but I highly recommend the Marinated Balsamic Red Onions, if you don’t have time for these, you can grill red onions and add a splash of Balsamic Vinegar also. Second, the optimal way to cook these is on a lightly oiled, cast iron skillet over medium heat or on a copper mat on the grill. They are very moist and direct grilling might be problematic.
Let’s start by placing 1lb of ground chicken in a bowl. Add 4 tbsp of prepared pesto, I use Mezzetta which is easy to find. Continue to add 1/4 cup of fresh grated Parmesan cheese, 1 tsp granulated garlic, 1/2 tsp paprika (not smoked), 1 tsp Kosher salt and 1/2 tsp pepper.
Combine ingredients gently. Once combined, divide chicken into four equal portions which will be roughly a 4oz patty. Form patties and place on waxed paper or plastic wrap so they don’t stick to each other.
The Pesto Parmesan Chicken Burgers are ready to cook. Recommended cooking methods are as follows:
- Stovetop- on a preheated non stick pan, medium high heat
- Stovetop- on a lightly oiled, cast iron pan, medium heat
- Gas Grill – on a preheated copper mat, medium heat (I love these)
- Gas Grill – on a lightly oiled, cast iron pan, medium low heat
- Grill – on a lightly oiled, outdoor grill pan
Once you have selected your method, place the burgers on the pan and allow to get a good sear before flipping them, about 3-4 minutes. With a spatula, turn them, allow to sear for about 2-3 minutes. You may flip them for another two turns for a 1-2 minutes until they are almost done. Add cheese and allow the melting magic to happen. Continue to cook until cheese is melted. A couple of minutes or so. Burgers are cooked when internal temperature measures 165ºF and juice runs clear. Remove from heat source.
How to Assemble the burger
I recommend toasting buns lightly, adding more pesto (mayo works well here with the pesto). Place arugula, tomato, then the burger, and top with a good amount of Marinated Red Balsamic Onions and pesto smothered bun.
Enjoy!
Yes, turkey works perfectly in this recipe.
Asiago, white cheddar, mozzarella, and provolone work really well with this flavor profile.
Brioche is optimal. I used gluten free buns as my husband follows a gluten free diet, but any non seeded bun works well.
You can grill red onions and add a splash of balsamic vinegar while they are cooking. If you don’t have balsamic vinegar, oil based Italian dressing works well.
Yes, baby greens work well. Spring Mix or spinach blend.
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Pesto Parmesan Chicken Burgers
Equipment
- Grill gas
- skillet cast iron, or non stick
Ingredients
Pesto Parmesan Chicken Burgers
- 1 lb chicken ground
- 4 tbsp pesto + extra for buns store bought
- 1/4 cup parmesan cheese grated
- 1 tsp granulated garlic powder
- 1/2 tsp paprika sweet
- 1 tsp salt kosher
- 1/2 tsp pepper ground
- 4 slices cheese Asiago, Provolone, Mozzarella or white cheddar
Marinated Red Balsamic Onions
- 1 medium red onion sliced
- 3/4 cup balsamic vinegar
- 1 tbsp olive oil extra virgin
- 1 tsp sugar white
- 1 tsp salt kosher
- 1/2 tsp pepper ground
- pinch Italian herbs dried, optional
Assembling burgers
- 4 buns Brioche or any non seeded buns
- Arugula
- 4 slices tomato
- 4 tbsp pesto prepared, store bought
- Mayonnaise optional
Instructions
Marinated Balsamic Red Onions
- Start by slicing the red onion into thin slices, about 1/8 inch thick each.
- Place onions in a small, shallow bowl or jar with a lid.
- Next, add the balsamic vinegar, extra virgin olive oil, salt, pepper and sugar. Place lid on bowl or jar and shake until all ingredients are mixed well. Allow to marinate for an hour.
Pesto Parmesan Chicken Burgers
- Place 1lb of ground chicken in a medium bowl.
- Add 4 tbsp of prepared pesto, 1/4 cup of fresh grated Parmesan cheese, 1 tsp granulated garlic, 1/2 tsp paprika, 1 tsp Kosher salt and 1/2 tsp pepper.
- Combine ingredients gently. Once combined, divide chicken into four equal portions which will be roughly a 4oz patty.
- Form patties and place on waxed paper or plastic wrap so they don't stick to each other
- Once you have selected your cooking method, place the burgers on the pan and allow to get a good sear before flipping them, about 3-4 minutes. (see notes for cooking methods)
- With a spatula, turn them, allow to sear for about 2-3 minutes. Add cheese. Continue to cook until cheese is melted a couple of minutes or so.
- Burgers are cooked when internal temperature measures 165ºF and juice runs clear. Remove from heat source.
How to assemble the Pesto Parmesan Chicken Burger
- Toast buns lightly, and add more pesto (mayo works well here with the pesto).
- Place arugula, tomato, then the burger, and top with a good amount of Marinated Red Balsamic Onions and pesto smothered bun.
Notes
- Stovetop- on a preheated non stick pan, medium high heat
- Stovetop- on a lightly oiled, cast iron pan, medium heat
- Gas Grill – on a preheated copper mat, medium heat (I love these)
- Gas Grill – on a lightly oiled, cast iron pan, medium low heat
- Grill – on a lightly oiled, outdoor grill pan
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
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