reThis week I made Chicken Burgers with pesto mayo and then chopped up the leftover burgers, mixed in the leftover pesto mayo, added a little more mayo, and made chicken salad sandwiches for Fiber Fest today. Loved it!
Pesto
1/4 cup olive oil
2 TBSP chicken broth
1 cup packed fresh basil leaves
3 cloves garlic
1/3 cup pine nuts or walnuts
1/4 cup cup Parmesan cheese, grated
1 1/2 TBSP Romano cheese
Place in blender in order listed. Blend until smooth. Add more oil if needed. (You'll only need 2 TBSP for the pesto mayo and you can freeze the rest in ice cube trays to use later!)
Chicken Burgers
1 1/2 pounds ground chicken (if you can't find it at the store, just grind up chicken breasts in a food processor)
1/2 cup finely grated Parmesan cheese
1/4 tsp ground pepper
Mix ground chicken, cheese and pepper. Form into 6 patties and place in the fridge for 30 minutes to firm them up. Grill burgers for 5 minutes on each side, or until cooked through.
Pesto Mayo
1/2 cup mayo
2 TBSP pesto
Mix mayo and pesto. Put on cooked burgers. Yum!
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