Spinach Basil Pesto Chicken Burgers
For the pesto:
3 cups organic spinach
5 large basil leaves
juice from 1 large lemon
2 tablespoons olive oil
1 tablespoon pine nuts or roasted almonds
2 tablespoons grated parmesan cheese
2 garlic cloves, peeled
1 tablespoon water, to thin pesto
Freshly ground salt and pepper, to taste
For the burgers:
1 pound ground chicken thighs (or you can use 95% lean ground chicken)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices Go Veggie Lactose Free Mozzarella slices
4 whole grain, gluten free buns or lettuce wraps
For burgers: tomato slices, onion slices, avocado slices and buns of choice
First make the pesto: Add spinach, basil, lemon, olive oil, nuts, parmesan cheese and garlic to the bowl of a food processor or high-powered blender (such as a Vitamix). Process until smooth. Add 1 tablespoon of water to thin pesto if necessary. Season with salt and pepper. Set aside.
Preheat grill to medium high heat. Lightly oil grill grate. In a large bowl, add the ground chicken, 2 tablespoons of pesto, 1/4 teaspoon of salt and pepper. Use your hands to mix the ingredients together and form into 4 patties. Place burgers on the grill and cook for 5-7 minutes per side or until done. Top with cheese and grill 1 minute longer or until cheese is melted.
Serve each burger in a bun or lettuce wrap and top with 1 tablespoon of pesto, plus any additional toppings you might like such as avocado, onion or tomato.
Recipe by: Ambitious Kitchen