Cranberry Pesto Chicken Burgers

Level Easy
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  • Ingredients for Cranberry Pesto Chicken Burgers
  • For Burger:
  • ⅓ cup dried cranberries
  • 1 pound ground chicken
  • ⅔ cup panko bread crumbs
  • 2 tablespoons pesto
  • 1 tablespoon grated garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • - 2 tablespoons olive oil
  • 4 slices Brie cheese
  • For Basil Mayonnaise:
  • 4 tablespoons mayonnaise
  • 2 tablespoons pesto
  • For Assembly:
  • 4 brioche buns
  • Micro greens
Directions
  1. For Burger:
  2. Add dried cranberries to a small bowl and just cover with boiling water. Let sit for 5 minutes while they reconstitute. Once plump, drain and chop.
  3. In a large bowl add ground chicken, panko bread crumbs, pesto, grated garlic, kosher salt, black pepper and chopped cranberries. Using your hands mix together until thoroughly combined.
  4. Shape into 4 equal-sized patties.
  5. In a large skillet add olive oil and heat over medium high heat. Add the burgers and cook on both sides until the patties are golden in color and the meat is fully cooked, about 10 minutes.
  6. Remove from heat, top with Brie cheese, cover and let the warmth of the pan melt the cheese.
  7. Optional: You can also grill the burgers by heating your grill to medium heat and cooking for about 10 minutes. Add the cheese at the end of grilling to melt.
  8. To serve, lay out the buns, slather with basil mayonnaise, add the burger and top with a handful of micro greens.
  9. For Mayo:
  10. Mix the mayonnaise and pesto together until fully combined and smooth.
Source
  1. Brandy O’Neill, Nutmeg Nanny
  • Ingredients for Cranberry Pesto Chicken Burgers
  • For Burger:
  • ⅓ cup dried cranberries
  • 1 pound ground chicken
  • ⅔ cup panko bread crumbs
  • 2 tablespoons pesto
  • 1 tablespoon grated garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • - 2 tablespoons olive oil
  • 4 slices Brie cheese
  • For Basil Mayonnaise:
  • 4 tablespoons mayonnaise
  • 2 tablespoons pesto
  • For Assembly:
  • 4 brioche buns
  • Micro greens
Directions
  1. For Burger:
  2. Add dried cranberries to a small bowl and just cover with boiling water. Let sit for 5 minutes while they reconstitute. Once plump, drain and chop.
  3. In a large bowl add ground chicken, panko bread crumbs, pesto, grated garlic, kosher salt, black pepper and chopped cranberries. Using your hands mix together until thoroughly combined.
  4. Shape into 4 equal-sized patties.
  5. In a large skillet add olive oil and heat over medium high heat. Add the burgers and cook on both sides until the patties are golden in color and the meat is fully cooked, about 10 minutes.
  6. Remove from heat, top with Brie cheese, cover and let the warmth of the pan melt the cheese.
  7. Optional: You can also grill the burgers by heating your grill to medium heat and cooking for about 10 minutes. Add the cheese at the end of grilling to melt.
  8. To serve, lay out the buns, slather with basil mayonnaise, add the burger and top with a handful of micro greens.
  9. For Mayo:
  10. Mix the mayonnaise and pesto together until fully combined and smooth.
Source
  1. Brandy O’Neill, Nutmeg Nanny

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