INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- For the pesto:
- 3 cups organic spinach
- 5 large basil leaves
- juice from 1 large lemon
- 2 tablespoons olive oil
- 1 tablespoon pine nuts or roasted almonds
- 2 tablespoons grated parmesan cheese
- 2 garlic cloves, peeled
- 1 tablespoon water, to thin pesto
- Freshly ground salt and pepper, to taste
- For the burgers:
- 1 pound ground chicken thighs (or you can use 95% lean ground chicken)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 slices Go Veggie Lactose Free Mozzarella slices
- 4 whole grain, gluten free buns or lettuce wraps
- For burgers: tomato slices, onion slices, avocado slices and buns of choice
INSTRUCTIONS
- First make the pesto: Add spinach, basil, lemon, olive oil, nuts, parmesan cheese and garlic to the bowl of a food processor or high-powered blender (such as a Vitamix). Process until smooth. Add 1 tablespoon of water to thin pesto if necessary. Season with salt and pepper. Set aside.
- Preheat grill to medium high heat. Lightly oil grill grate. In a large bowl, add the ground chicken, 2 tablespoons of pesto, 1/4 teaspoon of salt and pepper. Use your hands to mix the ingredients together and form into 4 patties. Place burgers on the grill and cook for 5-7 minutes per side or until done. Top with cheese and grill 1 minute longer or until cheese is melted.
- Serve each burger in a bun or lettuce wrap and top with 1 tablespoon of pesto, plus any additional toppings you might like such as avocado, onion or tomato.
Recipe by: Ambitious Kitchen
