Basil Chicken Burgers with Pesto Mayonnaise

Recently I discovered that my favorite local French-inspired bakery sells baked goods at our local grocer. I quickly picked up a pack of ciabatta rolls without a plan for how to use them. But who needs a plan when you have the Interweb?

I found these Basil Chicken Burgers with Pesto Mayonnaise, which were moist, flavorful, and the kids loved them. This recipe is from Family Fun.

Read on for further recipe notes:

    – Plan for 30-minutes chill time since these patties are softer than tradition burgers. Note that I added 1/3 cup of bread crumbs for added cohesion.
    – If you’re interested in grilling them, click the link to the original recipe. I cooked mine on the stove top, so I’ve added stove-top instructions. In order to replicate a grill, I prepped hot and warm cooking surfaces. That way, the burgers can be seared on the outside to seal in juices, then finish cooking them on the lower heat. This worked perfectly.
    – I increased the meat to 2 pounds from 1-1/2 pounds. You can expect to have 12-14 slider patties or 6-8 regular sized patties.

Basil Chicken Burgers with Pesto Mayonnaise


2 pounds ground chicken (or ground turkey)
3/4 cup grated sharp Cheddar (or 1/2 cup finely grated Parmesan)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup plain bread crumbs
1/3 cup mayonnaise
2 tablespoons pesto (store-bought or your favorite recipe)
Veggie oil for cooking
Hamburger buns
Lettuce & sliced tomatoes

1/2 cup mayonnaise
2 tablespoons pesto


Line a medium-size baking sheet with plastic wrap and set it aside. In a large mixing bowl, combine the ground chicken, cheese, salt, and pepper, gently tossing the mixture with your hands or a large fork, until evenly blended.

In a small bowl, mix the 1/3 cup mayonnaise and pesto, then add it to the ground chicken mixture and combine until evenly blended. Shape the meat into six 1/2-inch-thick patties (or 12 slider-sized patties, 1/2-inch thick), placing each one on the lined baking sheet as you go. Cover the burgers with plastic wrap and refrigerate them for at least 30 minutes to firm them. (Note: The patties will be softer than traditional hamburgers.) While the meat is chilling, make the Pesto Mayonnaise.

For grilling instructions, click here. For stove top instructions, read on.

Heat a non-stick grill pan to medium-high heat and a non-stick skillet, with lid, over medium-low heat. Oil the pans. Sear the patties in the grill pan for a few minutes on each side, until browned. Transfer the patties to the medium-low skillet and cook until the meat is no longer pink inside. Transfer to a lidded casserole to keep warm until serving.

Serve the burgers on the rolls, dressed with the lettuce, tomatoes, and Pesto Mayonnaise.

One Response to “Basil Chicken Burgers with Pesto Mayonnaise”
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  1. […] of burgers…here is another tasty one. It’s budget friendly and it’s the perfect pantry meal […]

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