One of my summer choices for a healthy burger is these chicken pesto burgers with tomato topping – initially inspired by a recipe called Chicken Burgers with Warm Mushroom Salad. I thought the original burger recipe had potential, so I changed it up a bit and made it even better.
Admittedly, I do my own thing on the salad – I don’t think her salad recipe does the burger justice. I followed the notion of involving mushrooms in the side dish, however, since it is in keeping with the Italian influence and compliments the chicken pesto burgers well. Wait till you taste these!
I have to give credit where it’s due. In her 2003 cookbook, More Low-Carb Meals in Minutes, Linda Gassenheimer collected and created some wonderful gourmet-inspired recipes appropriate for many of the more popular low-carb diets. In addition, it targets diet crazes such as Protein Power, Atkins, and South Beach Diet. I refer to her book frequently when I am in Phase One of the SBD for something more inspiring than lean chicken and a pile of roasted vegetables.
This is an excellent supplement for the SBD books because it has beautiful pictures and recipes that are a step up from the menus in the original diet plans, and most are quick and easy to make. Since that book was published, there have been more updated versions – equally beautiful and great new recipes. Next, I intend to purchase Good Carb Meals in Minutes, which is geared for the latter phases of low-carb diets and appropriate for anyone who wants to eat healthy, delicious meals and not spend an hour in the kitchen.
My modified recipe for chicken pesto burgers takes about 30 minutes, so if you’re using a charcoal grill (which I prefer), light it up and get started.
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.
