Rotisserie Pesto Chicken Burgers

"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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Ready In:
33mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International. I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time. Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.
 
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