These are ground chicken patties mixed with pesto, grilled and topped with fresh tomatoes. The pesto does double duty — it seasons the meat and keeps it moist without any extra fuss. If you need a burger on the table fast on a weeknight, this is a reliable one.
The technique that matters
The single thing that makes or breaks a ground chicken burger is handling the mix as little as possible. Overworking the meat tightens the proteins and turns the patty dense and rubbery. Stir the pesto into the ground chicken until just combined — stop the moment you don’t see dry patches. Then form the patties with light pressure and make a small indent in the center of each one with your thumb. Ground chicken shrinks and puffs in the middle as it cooks; that indent keeps the patty flat so it sits properly on the bun and cooks evenly all the way through. Because ground chicken must reach an internal temperature of 165°F (74°C), a flat patty also means you’re not guessing whether the thickest part is done.
What can go wrong
- Patties fall apart on the grill: Ground chicken is lean and sticks to grates easily. Oil the grate well right before the patties go on, and don’t try to flip too early — wait until the patty releases cleanly on its own, usually 4–5 minutes.
- Tomato topping makes the bun soggy fast: Salt the tomatoes and let them sit in a colander for 5 minutes before topping the burger. This draws out excess juice so the topping stays on the patty instead of soaking through.
- Pesto flavor disappears after cooking: Jarred pesto is often milder than fresh. If you’re using jarred, add a small handful of fresh basil leaves to the tomato topping — it brings the herb flavor back without extra cooking steps.
- Patties stick together in the fridge before grilling: If you’re prepping ahead, layer the raw patties with parchment or wax paper between them. Ground chicken is stickier than beef and they’ll fuse together without a barrier.
- Undercooked center with charred outside: High heat is the enemy here. Medium heat and patience are what you need — skip the urge to crank the grill. Use an instant-read thermometer and pull at exactly 165°F (74°C).
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. To reheat, put them in a covered skillet over medium-low heat with a tablespoon of water — the steam warms them through without drying them out further. Skip the microwave if you can; it makes the texture rubbery. For freezing, wrap each cooked patty individually in plastic wrap, then bag them together — they’ll keep for up to 2 months. Thaw overnight in the fridge before reheating. Store the tomato topping separately and make it fresh; it doesn’t freeze well and takes about two minutes to put together anyway — skip storing it, not worth the container.
Delightful Chicken Pesto Burgers With Tomato Topping
Ingredients
1 pound ground chicken (minced chicken)
2 links turkey sausage - casings removed
2 tablespoons pesto - refrigerated store-bought
½ teaspoon salt
½ teaspoon ground black pepper
2 medium tomato - ripe and sliced
3 stalks green onions (scallions or green shallots) - tops and bottoms trimmed, sliced- 1 tablespoon dressing
6 slices Gouda cheese
Instructions
- n a large bowl, gently mix the ground chicken, sausage, pesto, salt and pepper. Take care not to overwork the meat, as it is easy to toughen. Form into 6 patties, about 4 inches in diameter and 1/2 inch thick. Place on a plate or platter and refrigerate until ready to grill and prepare side dishes.
- Mix the tomatoes, scallions, and dressing in a medium bowl. Season to taste with salt and pepper. Set aside.
- Cook burgers: Heat grill to medium. Oil the grates well with vegetable oil (chicken burgers stick easily). Grill patties, turning only once, about 6 to 8 minutes per side. During the last minute of grilling, top burgers with Gouda slices. Put the cover on the grill down until it just melted.
- Serve on toasted or grilled whole-wheat sandwich buns and top with tomato mixture. Phase One dieters, serve without buns or open-face with one slice of toasted whole-grain bread.
Nutrition
Frequently asked questions
Can I use store-bought pesto instead of homemade?
Yes, store-bought pesto works fine here. Use about 3 tablespoons per pound of ground chicken, and taste the mix before forming patties — jarred pesto varies a lot in saltiness, so you may not need to add extra salt.
Can I cook these in a skillet instead of on the grill?
A cast-iron or heavy non-stick skillet over medium heat works well. Cook with a lid on for the last 2 minutes to help the center reach 165°F (74°C) without burning the outside.
How do I keep the patties from being too wet to shape?
If the mixture feels too loose, refrigerate it for 20 minutes before forming — the cold firms it up enough to handle. Avoid adding breadcrumbs to fix it; that changes the texture and adds carbs if you’re watching them.
What tomatoes work best for the topping?
Roma or vine-ripened tomatoes hold together better than beefsteak when chopped, so they’re the practical choice on a weeknight. Cherry tomatoes halved work too and need no chopping at all.
If you liked this one
- Chicken Macadamia Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Spicy Beef Stuffed Peppers
- Fiery Lamb Churrasco Patties
