This chicken burger is one of my family’s favorite summertime grills. It reduces the carbs by using as little breadcrumbs as possible. The extra Caprese salad-like toppings make these burgers especially fresh-tasting and gourmet, and the combination of chicken and pesto gives you a hunger-satisfying dose of protein and healthy fat. To save time, roast the pepper and also form the burgers and refrigerate up to a day ahead. If you’re low-carb then simply skip the bun and have an extra serving of salad.
Serves 5
Chicken Burger Ingredients
1 pound organic ground chicken
1 cup spinach, chopped, plus extra for topping
1/4 cup pesto, plus extra for topping
2 Tbsp whole wheat breadcrumbs
1 whole red bell pepper, roasted and chopped
1 tsp salt
2 tsp coriander
5 small whole wheat burger buns
Toppings: shredded or sliced mozzarella, spinach leaves, tomato slices, pesto, balsamic salad dressing
Chicken Burger Directions
- Heat the grill and lightly spray a large sheet of aluminum foil.
- Combine all ingredients except the ground chicken. Mix ingredients well, then add in the ground chicken and mix again to distribute all the flavors.
- Form into 5 small burgers, place on the aluminum foil, and grill for approx 5 minutes per side.
- Serve with burger buns and extra toppings.
