Chicken, Rocket & Spicy Red Pesto Burgers

Looking for a slightly different burger recipe this Summer? Then try this delicious mouthwatering Chicken, Rocket & Spicy Red Pesto Burger as an lighter alternative to a classic beef burger. Plus it's the perfect way to use up some delicious homemade Spicy Red Pesto.

2 tbsp pine nuts
2 tbsp olive oil, plus a little extra to cook the burgers with
1 small onion, finely chopped
1 clove of garlic, crushed
2 chicken breasts – here I tend to find that they are fairly large so use 3 if they are small
2 tbsp spicy red pesto
1 large handful of rocket leaves, roughly chopped
1 egg, beaten
4 tbsp bread crumbs
Salt & pepper

To serve:
4 buns of your choice
Rocket (arugula)
Red onion, cut into thin slices
Tomato slices

Pesto Mayo:
6 tbsp mayonnaise
3 tbsp spicy red pesto

In a dry frying pan gently toast the pine nuts until they are golden brown then place in a large mixing bowl. Add the oil to the frying pan then sauté the onion for roughly 5 minutes until it has softened. Add the garlic and cook for another minute then leave to cool.

While the onion is cooking put the chicken, pesto, rocket, egg and seasoning into a food processor and blitz until well mixed. Transfer to the bowl that has the pine nuts in, and then stir in the breadcrumbs, onion and garlic. Gently mix until everything is evenly combined then shape into 4 patties (the mixture will seem quite sticky but don’t worry!).

Heat a little oil in a large frying pan then cook the chicken burgers for 4-5 minutes on each side or until completely cooked through.

While the burgers are cooking, mix together the mayonnaise and pesto in a small bowl. If you like lightly toast your burger buns then spread some of the pesto mayo on each side of the bun. Top with some rocket (arugula) and onion then put the burgers on top and finish with a couple of slices of tomato.