Feta and Sun-Dried Tomato Chicken Burgers with Pesto Mayo

Chicken Burgers with Feta and Sun-Dried Tomato are one of my favorite healthy recipes to throw on the grill. I'm living for these FETA AND SUN-DRIED TOMATO CHICKEN BURGER RECIPE! Make these Ground Chicken Burgers by grilling on the stovetop or outdoors once the weather cooperates for the ultimate good for you comfort food. The Mediterranean flavor combo on these sandwiches is out of this world, especially when topped with an easy pesto mayo.

Feta and Sun-Dried Tomato Chicken Burgers with Pesto Mayo

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 20

Servings:

Calories: 376kcal

Author: Becky Hardin

Chicken Burgers with Feta and Sun-Dried Tomato are one of my favorite healthy recipes to throw on the grill. I'm living for this grilled chicken burger recipe! Make these Ground Chicken Burgers by grilling on the stove top or outdoors once the weather cooperates for the ultimate good for you comfort food. The Mediterranean flavor combo of this chicken patty recipe is out of this world, especially when topped with an easy pesto mayo.

Adapted from: America's Test Kitchen, 6 Ingredient Solution

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Ingredients

For the Burgers:

1 pound ground chicken or turkey *See note
2 ounces crumbled feta cheese
1/3 cup chopped oil-packed sun-dried tomatoes drained with oil reserved
1 tablespoon chopped fresh basil
¾ teaspoon kosher
½ teaspoon ground black pepper
1-2 tablespoons oil from the sun-dried tomatoes
4 pretzel buns insides lightly toasted

For the Basil Mayonnaise:

¼ cup mayonnaise
3 tablespoons basil pesto homemade or store-bought
2 tablespoons sour cream

Burger Toppings/Garnishes:

Spinach or Lettuce leaves
Sliced fresh tomatoes
Red onion slices
Avocado slices

Instructions

For the Burgers:

In a large mixing bowl, mix ground chicken, feta cheese, sun-dried tomatoes, basil, salt and pepper. Mix gently until ingredients are just combined. Divide into 4 equal portions and pat each portion into a 1-inch burger.
Heat skillet over medium heat and add 1-2 tablespoons reserved packing oil from the tomatoes. Heat the oil until it sheens and set the burgers in the skillet. Cook until lightly seared on first side, 4 minutes. Flip the burgers and continue cooking until opposite side has a nice light sear, an additional 3-4 minutes. Flip the burgers over (again) and partially cover the skillet. Reduce the heat to low and cook until the burgers are cooked through and register 160°F when tested with a meat thermometer.
While the burgers cook, mix the mayonnaise ingredients together, in a medium mixing bowl, and set aside.
To serve, spread a thin layer of the Basil Mayonnaise on the inside of both halves of the buns. Place the burger on the bottom bun and top with burger garnishes of your choice.
Enjoy!

Video

Notes

*For this recipe it is important to use ground chicken and not ground chicken breasts (which can be labeled 99% fat-free). The burgers won't be as moist. Ground Turkey also works well.

Nutrition