Pesto Chicken Burgers

Pesto Chicken Burgers Recipe

Pesto Chicken Burgers

[dropcap style="font-size: 60px; color: #00adef;"] N[/dropcap]ormally I'm a burger purist and only use meat and salt in my burger patties. I like this because it's easier and because you really get to taste the beef. 

Chicken burgers are another story. 

Which is why I'm happy to add in a little pesto to give them a flavour boost! 

Now this is one of those recipes that's a little tricky with servings. Normally I like to write my recipes to serve 2 people. And I also like to make sure I use up a whole pack where possible so you aren't left with little bits and pieces of ingredients. 

Around here chicken mince comes in a 500g (1lb) pack which is too much for 2 people. So I've gone with 3 serves - either invite a friend over or plan for some delicious leftovers for lunch tomorrow. 

And I should mention. I love cooking my burgers on a fine layer of salt like this because it give the most tasty crust and avoids the need to oil your patties. Just make sure you don't add extra salt to the patties or you'll end up with an overly salty burger. And no one likes an overly salty burger.

Total Time 20 minutes
Servings 2


  • 500 g (1lb) chicken mince (ground)
  • 3 tablespoons pesto + extra to serve
  • 3 burger buns
  • mayonnaise
  • salad leaves


  1. Combine chicken and 3 tablespoons pesto. Form into 3 burger patties.
  2. Sprinkle a fine layer of fine salt (about 1/2 teaspoon) on your frying pan or BBQ hot plate and get it nice and hot. Pop burger patties on the salt and cook for 3-5 minutes on each side until well browned and cooked through. No rare chicken!
  3. Spread extra pesto on the base of each burger bun. Top each with a cooked patty, salad leaves, mayo and the top of the bun.

Recipe Notes

WINE MATCH: A crisp cold beer or glass of Riesling or Vermentino.

Variations & Substitutions

cheesey - add some finely slice parmesan or crumbled feta.

oniony - Cover a finely sliced red onion with boiling water. Stand for 10 minutes then drain and toss with a little salt before piling onto your burger.

low carb - use my magical Low Carb Almond Burger Buns . It's worth it trust me! Or use iceberg lettuce leaves instead of the buns.

more substantial / carb-lovers - serve with easy home fries or roast sweet potato.

vegetarian - add pesto to these zucchini burgers or these chickpea burgers .

dairy-free - use a dairy-free pesto or make basil burgers by combining a finely chopped bunch of basil with the chicken.

paleo - use the dairy-free option and my almond burger buns.

homemade pesto - try this recipe.

homemade mayo - try this recipe.

Prepare Ahead

Yes but I prefer my burgers fresh from the BBQ. Just cook the burger patties as per the recipe but keep them separate from the buns, mayo and salad. Will keep in the fridge for 1 week or can be frozen. To serve, warm in a frying pan or back on the BBQ and stack into burgers as per the recipe.

Have fun in the kitchen!

With love,
Jules x

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