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Chicken and avocado pesto burgers
Chicken and avocado pesto burgers
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up mouthwatering chicken and avocado pesto burgers for a simple and delicious weeknight dinner.
Ingredients:
  • 500g chicken mince
  • 62.50 ml chopped semi-dried tomatoes
  • 20.00 ml semi-dried tomatoes oil reserved from tub
  • 35g breadcrumbs
  • 40.00 ml coriander, chopped
  • 500.00 ml basil leaves
  • 1 garlic clove, chopped, extra
  • 18.40 gm walnut kernels, toasted
  • 1 tsp lemon rind, finely grated
  • 60ml lemon juice
  • 60ml olive oil
  • 1 avocado, stoned,chopped
  • 4 light rye sourdough rolls, split, toasted
  • 2 tomatoes, sliced
  • 50g baby spinach
  • 40.00 ml balsamic glaze
  • Mixed salad leaves, to serve
Instructions:
  • In a bowl, mix together chicken, semi-dried tomato, crushed garlic, breadcrumbs, and coriander. Shape the mixture into 4 oval patties. In a large frying pan over medium heat, cook the patties in reserved oil for 5 minutes on each side until golden and fully cooked.
  • In a food processor, blend basil, additional garlic, walnuts, lemon zest, and lemon juice until finely chopped. Incorporate oil and avocado, then blend until creamy. If the mixture is too thick, add a tablespoon of water. Season generously to taste.
  • Spread pesto evenly on bun bases. Layer with spinach, chicken patties, and tomato slices. Drizzle with balsamic glaze and cover with bun tops. Enjoy alongside a side salad.

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