Feta and Sun Dried Tomato Chicken Burgers with Pesto Mayo
Juicy ground chicken burgers with feta, sun dried tomatoes, and basil, served on pretzel buns with pesto mayo.
Equipment
- Large skillet
- Large mixing bowl
- Small mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground chicken or ground turkey
- 2 oz crumbled feta cheese
- ⅓ cup chopped oil packed sun dried tomatoes drained, oil reserved
- 1 tbsp chopped fresh basil
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 tbsp oil from the sun dried tomatoes for cooking, 1 to 2 tablespoons
- ¼ cup mayonnaise
- 3 tbsp basil pesto
- 2 tbsp sour cream
- 4 pretzel buns insides lightly toasted
- 4 lettuce leaves or a handful of baby spinach
- 1 large tomato sliced
- ½ red onion thinly sliced
- 1 ripe avocado sliced
Instructions
Cooking
- Mix the patties. Combine the ground chicken, feta, sun dried tomatoes, basil, salt, and pepper and mix gently until just combined, then shape into 4 patties.
- Make the pesto mayo. Stir the mayonnaise, pesto, and sour cream together until smooth.
- Cook the patties. Heat the reserved tomato oil in a skillet over medium heat and cook the patties 5 to 6 minutes per side, until golden brown and 165 degrees F in the center.
- Toast the buns. Lightly toast the cut sides of the pretzel buns.
- Assemble. Spread pesto mayo on the bottom buns and layer on the lettuce, tomato, onion, avocado, and a patty, then add the top bun.
Notes
Substitutions: Ground turkey works in place of chicken, and baby spinach can replace the lettuce.
Tips: Mix the meat gently and cook the patties to 165 degrees F.
Storage: Refrigerate cooked patties and sauce separately for up to 3 days.