Thursday, September 17, 2009

Recipe Thursday: Pesto-Chicken Burgers

Open Face Pesto Chicken Burgers

1 lb ground chicken or turkey
4 Tbsp. basil pesto
1/4 cup finely shredded Parmesan cheese
3 cloves garlic, minced
1/4 tsp kosher salt
4 slices ciabatta or rustic italian bread
2 Tbsp olive oil
4 slices fresh mozzarella cheese
2 cups fresh basil leaves, arugula, or spring garden mix salad
8 small tomato slices
ground black pepper

1. In a bowl combine chicken, half the pesto, the Parmesan cheese, garlic and salt. Shape in four oval (bread) shaped patties.
2. Horizontally halve cibatta. Brush cut sides of ciabatta with olive oil; set aside.
3. Preheat grill. Reduce heat to medium.Place patties on grill rack over heat and cook approx 10-13 minutes covered until chicken is no longer pink. Turn over once halfway through and cover with mozzarella cheese to melt. Place bread on grill rack and grill 2-3 minutes to toast.
4. Arrange basil or greens on toasted bread. Top with chicken patties, tomato slices, and remaining pesto. Sprinkle coarsely with ground pepper.
These burgers were fantastic. I was craving them days after we had them-and this coming from someone who is eating all meat but bacon grudgingly.