Pesto Chicken Burger


  • 1 lb ground chicken (can also use ground turkey)
  • salt (I highly recommend garlic salt)
  • pepper

Pesto Mayo (divided)

  • 1/2 cup mayo
  • 3 tablespoons pesto


  1. In a medium bowl, combine ground chicken with 1/4 cup of the pesto mayo.
  2. Line a baking sheet with parchment and scoop out ground chicken mixture onto parchment, smoothing to form burgers. I like to make 1/4 pound burgers, so I divide this mixture into 4 even sized burgers.
  3. Place tray in freezer for 1 hour (don't skip this step, these are a more wet burger and these won't work unless they are frozen!).
  4. Once frozen, cook on grill or stove at a medium heat, sprinkling with salt and pepper. Cooking until brown on both sides.
  5. When serving, generously top with the remaining 1/4 cup pesto mayo.

Recipe Notes

You can make my two-minute mayo and easy dairy free pesto, or find similar products in stores like Primal Kitchen Mayo and Trader Joe's dairy free pesto.