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    You are in: Home / Recipes / Rotisserie Pesto Chicken Burgers Recipe
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    Rotisserie Pesto Chicken Burgers

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    luvmybge's Note:

    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.

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    Units: US | Metric

    BASIL PESTO (use 1/2 cup)


    1. 1
      Pesto Directions:.
    2. 2
      In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.
    3. 3
      With the machine running add the olive oil and process until smooth.
    4. 4
      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.
    5. 5
      Burger Directions:.
    6. 6
      In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.
    7. 7
      Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.
    8. 8
      Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.
    9. 9
      Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.
    10. 10
      Remove from the basket and serve immediately.

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    Nutritional Facts for Rotisserie Pesto Chicken Burgers

    Serving Size: 1 (226 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 477.1
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 6.9 g
    Cholesterol 120.6 mg
    Sodium 406.2 mg
    Total Carbohydrate 6.5 g
    Dietary Fiber 1.6 g
    Sugars 0.7 g
    Protein 41.0 g

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