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.
4slicescheeseAsiago, Provolone, Mozzarella or white cheddar
Marinated Red Balsamic Onions
1mediumred onionsliced
3/4 cupbalsamic vinegar
1tbsp olive oilextra virgin
1tspsugarwhite
1tspsaltkosher
1/2tsppepperground
pinchItalian herbsdried, optional
Assembling burgers
4bunsBrioche or any non seeded buns
Arugula
4slicestomato
4tbsppesto prepared, store bought
Mayonnaiseoptional
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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
Suggested cooking methods:
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