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

  1. Heat the grill and lightly spray a large sheet of aluminum foil.
  2. Combine all ingredients except the ground chicken. Mix ingredients well, then add in the ground chicken and mix again to distribute all the flavors.
  3. Form into 5 small burgers, place on the aluminum foil, and grill for approx 5 minutes per side.
  4. Serve with burger buns and extra toppings.caprese chicken burger caprese chicken burger