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Ingredients
| ground chicken: 2 lbs |
| bread crumbs: 1/4 cup |
| black pepper: 1/2 tsp (fresh ground) |
| fresh basil (chopped): 2 cups (fresh) |
| parmesan cheese (grated): 1 cup (freshly grated) |
| garlic: 3 cloves (peeled) |
| dried pine nuts: 1/4 cup |
| olive oil: 1/2 cup |
Rotisserie Pesto Chicken Burgers
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
18 min -
Servings
6 serving(s)
Tags
- Pesto Directions:.
- In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.
- With the machine running add the olive oil and process until smooth.
- 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.
- Burger Directions:.
- In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.
- Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.
- Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.
- Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.
- Remove from the basket and serve immediately.