Chicken, pesto, mozzarella...what's not to love? Be sure to read the cooking notes above about this delicate patty!
1 pound uncooked ground chicken or ground turkey
4 tablespoons purchased basil pesto
¼ cup finely shredded Parmesan cheese
3 cloves garlic, minced
¼ teaspoon kosher salt
4 whole grain rolls
4 slices fresh mozzarella cheese
2 cups fresh spinach (optional for topping)
8 small tomato slices
Ground black pepper
In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four ½-inch-thick oval patties (to fit bread).
Line your grill with aluminum foil and spray the foil generously with nonstick cooking spray. Turn grill on to a medium-low heat.
Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling.
Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted.
Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Place patty in your whole wheat bun. Top with a drizzle of pesto and sliced tomatoes to finish. Sprinkle with coarsely ground black pepper.
Recipe by The Motherload at http://momadvice.com/blog/2012/08/chicken-pesto-burgers