Rotisserie Pesto Chicken Burgers |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Another rotisserie recipe from Diane Phillips. Ground chicken is a leaner alternative to beef, but tends to be dry when made into a burger. The olive oil in the pesto moistens these burgers and gives them a wonderful flavor. Dress them up with sun dried tomatoes and fresh mozzarella and serve them on crusty rolls. Ingredients:
2 lbs ground chicken |
1/4 cup dry breadcrumbs |
1/2 teaspoon fresh ground black pepper |
2 cups basil leaves, fresh |
1 cup parmesan cheese, freshly grated |
3 garlic cloves, peeled |
1/4 cup pine nuts |
1/2 cup olive oil |
Directions:
1. Pesto Directions:.
2. In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.
3. With the machine running add the olive oil and process until smooth.
4. Pour the mixture into a glass jar and float 1/2 inch of olive oil on top. When ready to use, pour off the olive oil and stir the pesto. It will keep in the refrigerator for up to 1 week or in freezer for up to two months.
5. Burger Directions:.
6. In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.
7. Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.
8. Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.
9. Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.
10. Remove from the basket and serve immediately.
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