Tuesday, September 4, 2012

pesto chicken burgers... 25 minutes

the goods:
1 cup fresh basil leaves
1 cup baby spinach (1 ounce)
1 garlic clove, peeled
1/4 cup walnuts
4 tablespoons olive oil
1 pound ground white-meat chicken
2 large tomatoes, cut into 1/2-inch slices
3 ounces fresh mozzarella, sliced
4 buns or pieces of focaccia, halved

In a food processor, puree basil, spinach, garlic, walnuts, oil, and 1 tablespoon water. Season pesto with salt and pepper.
Heat grill to medium-high. Combine 1 tablespoon pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken and form into 4 patties. Clean and lightly oil hot grill. Brush tomatoes with oil and season with salt and pepper. Grill patties, covered, 4 minutes. Flip patties and top with cheese. Add tomatoes to grill and cook, flipping once, until tomatoes are lightly charred and burgers are opaque throughout, 4 minutes.

Assemble sandwiches on buns or focaccia with pesto, burgers, and tomatoes.

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