This evening I made grilled chicken burgers using a pound of ground Perdue chicken breast I had in the fridge. Even though the calendar says its Fall, the outside thermometer is telling us its still SUMMER! It was in the upper 80s and humid here today so grilling just made sense this evening. I had part of a leftover jar in the fridge of my favorite Sun Dried Tomato Pesto by Mezzetta. I decided to mix that into the ground chicken breast, add a bit of sea salt and cook the burgers on my Lodge grill pan outside on the big grill; since they're a bit more tender, it keeps them intact and I don't lose them through the grates of the big grill. I decided to make a grilled romaine salad topped with grilled mini San Marzano tomatoes to go with our burgers. I also sliced a small Vidalia onion and added that to the grill pan. I split two medium heads of Josie's organic romaine lettuce, brushed them with olive oil and seasoned them with Chipotle & Roasted Garlic Grill Mates Seasoning for a few minutes on each side (I held one half back so I could mix it in and add a bit of crunch to the wilted romaine). It turned out great! The burgers were moist and flavorful and so simple. I love using sun dried tomato pesto for all kinds of things. I drizzled the grilled romaine and tomatoes with some olive oil and vinegar and added a pinch of salt and tossed it together and served it alongside our burgers. I included the easy peasy recipe for the burgers below along with some photos. Enjoy!
|Grilled Romaine & Tomato Salad|
Grilled Sun-Dried Tomato Pesto Chicken Burgers
1 pound ground chicken breast (or turkey)
2 slightly heaped tablespoons of sun dried tomato pesto, or to taste
1/4 teaspoon salt, to taste
Combine ground chicken, pesto and salt. Divide and form into 3 patties using hands dampened with water. Grill over medium-high heat (about 400 degrees F) approximately 4 minutes per side or until juices run clear when pressed slightly.
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