If you’re looking for a tasty twist on classic burgers, try making Feta and Sun-Dried Tomato Chicken Burgers with Pesto Mayo. This recipe combines the savory flavors of feta cheese and sun-dried tomatoes with ground chicken for a juicy and delicious meal. Topped with a creamy pesto mayo and served on toasted pretzel buns, these burgers are sure to impress your family and friends.
Why Make This Recipe
This recipe is perfect for those who want to enjoy a healthier version of a traditional burger without sacrificing flavor. The ground chicken or turkey is lighter than beef, and the addition of feta and sun-dried tomatoes adds a burst of flavor. The creamy pesto mayo elevates the dish, making it a delightful option for summer barbecues, weeknight dinners, or casual gatherings.
How to Make Feta and Sun-Dried Tomato Chicken Burgers
Making these delicious chicken burgers is simple and quick. Follow the steps below to create a meal that everyone will love.
Ingredients
- 1 pound ground chicken or turkey
- 2 ounces crumbled feta cheese
- 1/3 cup chopped oil-packed sun-dried tomatoes (drained with oil reserved)
- 1 tablespoon chopped fresh basil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1-2 tablespoons oil from the sun-dried tomatoes
- 4 pretzel buns (insides lightly toasted)
- ¼ cup mayonnaise
- 3 tablespoons basil pesto (homemade or store-bought)
- 2 tablespoons sour cream
- Spinach or lettuce leaves
- Sliced fresh tomatoes
- Red onion slices
- Avocado slices
Directions
For the Burgers:
- In a large bowl, combine the ground chicken or turkey, crumbled feta cheese, chopped sun-dried tomatoes, chopped basil, salt, and black pepper.
- Mix everything together gently until just combined.
- Shape the mixture into hamburger patties, about 4-6 depending on how large you want them.
- Heat 1-2 tablespoons of reserved oil from the sun-dried tomatoes in a skillet over medium heat.
- Cook the patties for about 5-6 minutes on each side until they are cooked through and golden brown.
To Make the Pesto Mayo:
- In a small bowl, mix together the mayonnaise, basil pesto, and sour cream until smooth and well combined.
How to Serve Feta and Sun-Dried Tomato Chicken Burgers
To serve, place each burger on a toasted pretzel bun. Spread a generous amount of pesto mayo on the bottom half of the bun. Top with spinach or lettuce leaves, sliced tomatoes, red onion, and avocado slices, then add the burger patty on top. Finish by placing the top half of the pretzel bun on the burger.
How to Store Feta and Sun-Dried Tomato Chicken Burgers
If you have leftovers, store the cooked burger patties in an airtight container in the refrigerator for up to three days. The pesto mayo can also be stored separately in the fridge for up to a week. To reheat, simply warm the patties in a skillet or microwave.
Tips to Make Feta and Sun-Dried Tomato Chicken Burgers
- For extra flavor, let the mixture sit for about 30 minutes before shaping the patties.
- If you like a bit of spice, consider adding some red pepper flakes to the mixture.
- Make sure not to overwork the meat when mixing, as this can make the burgers tough.
Variation
You can easily customize these burgers by adding different herbs or spices to the mixture. Try adding chopped olives or roasted red peppers for another layer of flavor. You can also substitute the feta with another cheese like goat cheese for a different taste.
FAQs
1. Can I use ground beef instead of chicken or turkey?
Yes, you can use ground beef if you prefer. Just adjust the cooking time based on the thickness of the patties.
2. Is it possible to freeze the patties?
Absolutely! You can freeze the raw patties for up to three months. Make sure to layer them between parchment paper to prevent sticking.
3. What sides go well with these burgers?
Some great sides to serve with these burgers include sweet potato fries, a fresh salad, or grilled vegetables.
Try out this Feta and Sun-Dried Tomato Chicken Burger recipe for a flavorful meal everyone will enjoy!
Feta and Sun-Dried Tomato Chicken Burgers with Pesto Mayo
Ingredients
For the burgers
- 1 pound ground chicken or turkey Use ground chicken or turkey for a lighter option.
- 2 ounces crumbled feta cheese Adds a savory flavor.
- ⅓ cup chopped oil-packed sun-dried tomatoes (drained with oil reserved) Retain oil for cooking the patties.
- 1 tablespoon chopped fresh basil Fresh basil enhances flavor.
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1-2 tablespoons oil from the sun-dried tomatoes For cooking the patties.
For the pesto mayo
- ¼ cup mayonnaise
- 3 tablespoons basil pesto (homemade or store-bought)
- 2 tablespoons sour cream
For serving
- 4 pieces pretzel buns (insides lightly toasted) Toasted for added texture.
- Spinach or lettuce leaves For freshness.
- Sliced fresh tomatoes
- Red onion slices
- Avocado slices Add creaminess.
Instructions
For the Burgers
- In a large bowl, combine the ground chicken or turkey, crumbled feta cheese, chopped sun-dried tomatoes, chopped basil, salt, and black pepper.
- Mix everything together gently until just combined.
- Shape the mixture into hamburger patties, about 4-6 depending on how large you want them.
- Heat 1-2 tablespoons of reserved oil from the sun-dried tomatoes in a skillet over medium heat.
- Cook the patties for about 5-6 minutes on each side until they are cooked through and golden brown.
To Make the Pesto Mayo
- In a small bowl, mix together the mayonnaise, basil pesto, and sour cream until smooth and well combined.
How to Serve
- Place each burger on a toasted pretzel bun.
- Spread a generous amount of pesto mayo on the bottom half of the bun.
- Top with spinach or lettuce leaves, sliced tomatoes, red onion, and avocado slices, then add the burger patty on top.
- Finish by placing the top half of the pretzel bun on the burger.
