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Cauliflower Crust Grilled Cheese

Spinach Basil Pesto Chicken Burgers

Servings: 4
Servings 4


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


  • 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