Pesty Chicken Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 C firmly packed fresh basil
1 cup of unshelled pistachio nuts
½ C olive oil
¼ C grated parmesan cheese
¼ C grated Provolone cheese
¼ C grated Fontina cheese
¼ C grated Asiago cheese
4 cloves garlic, minced
¾ lb ground chicken breasts
¾ lb ground chicken thighs
8 poppy seed & onion rolls
8 slices of high quality Mozzarella cheese
10 slices of sun dried tomatoes (packed in olive oil)
1 C mayonnaise


1. Combine parmesan, Provolone, Fontina and Asiago cheeses in a bowl
2. Blend basil, garlic, pistachio nuts and olive oil in food processor until smooth
3. Stir cheeses in step 1 into blended basil, garlic, pistachio nuts and olive oil mixture
4. Combine pesto mixture with ground chicken breast and thigh meat and mix thoroughly with gloved hands
5. Measure ½ lb of chicken mixture and form into patty
6. Continue this process until all of the mixture is used (should make 8 burgers)
7. Place patties onto a hot grill and cook thoroughly until all of the pink is gone in the burgers’ center
8. Place sun dried tomato slices into food processor and pulse until they form a smooth paste
9. Place mayonnaise in a large mixing bowl
10. Combine sun dried tomato paste with mayonnaise, stir until thoroughly integrated
11. Cut buns in ½ and toast on the grill
12. Top burgers with Mozzarella cheese slice and allow to melt
13. Remove burgers and buns from grill
14. Spread roasted tomato mayonnaise on buns
15. Place one burger patty on each bun

Bon Appétit! Enjoy!