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Prep 15 mins
Cook 18 mins
Another rotisserie recipe from Diane Phillips. Ground chicken is a leaner alternative to beef, but tends to be dry when made into a burger. The olive oil in the pesto moistens these burgers and gives them a wonderful flavor. Dress them up with sun dried tomatoes and fresh mozzarella and serve them on crusty rolls. You can use store bought pesto or use the recipe given below.
- Pesto Directions:.
- In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.
- With the machine running add the olive oil and process until smooth.
- Pour the mixture into a glass jar and float 1/2 inch of olive oil on top. When ready to use, pour off the olive oil and stir the pesto. It will keep in the refrigerator for up to 1 week or in freezer for up to two months.
- Burger Directions:.
- In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.
- Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.
- Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.
- Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.
- Remove from the basket and serve immediately.
Ground turkey works as well and I made good use of purchased pesto. I don't have a rotisserie basket so I used the broiler successfully.