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-thick burger.
  1 lb. ground chicken or turkey, 2 oz. crumbled feta cheese, ⅓ cup oil-packed sun-dried tomatoes, 1 tbsp chopped fresh basil, ¾ tsp kosher, ½ tsp ground black pepper
• Heat the skillet over medium heat and add 1-2 tbsp reserved oil from the tomatoes. Heat the oil until it shimmers and set the burgers in the skillet. Cook until lightly seared on the first side, 4 minutes. Flip the burgers and continue cooking until the 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 165°F when tested with a meat thermometer.
  1-2 tbsp oil from the sun-dried tomatoes
• While the burgers cook, mix the mayonnaise ingredients together, in a medium mixing bowl, and set aside.
  ¼ cup mayonnaise, 3 tbsp basil pesto, 2 tbsp sour cream
• 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!
  4 pretzel buns, spinach or lettuce leaves, sliced fresh tomatoes, red onion slices, avocado slices