Chicken Burgers with Sage Pesto

Pesto can enrich the taste of almost anything. When matched with chicken, replace the customary basil with sage for delicious flavour

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Ingredients (Serves 4)

1/2 cup lightly packed fresh sage leaves, plus 2 tbsp
2 tbsp lightly packed fresh Italian parsley leaves
1 clove garlic
1/4 cup pine nuts, plus 2 tbsp
1/4 cup olive oil, plus 2 tbsp
3 tbsp freshly grated Parmesan
1½ lb ground chicken
1/3 cup breadcrumbs
1/3 cup milk
4 onion rolls or hamburger buns, split
2 tbsp low-fat mayonnaise

Instructions

  1. In a food processor, pulse sage, parsley, garlic and pine nuts. With machine running, drizzle in oil in a thin, steady stream. Add cheese and season with salt to taste. Process briefly to combine. Spoon into a bowl until ready to use. (The pesto can be made up to a day ahead, covered, and refrigerated. Bring to room temperature 15 minutes before serving.)
  2. Fire up the grill (or broiler), bringing the heat to medium. Meanwhile, combine chicken, breadcrumbs, milk and salt, and gently form mixture into 4 patties about 1/2- to 3/4-inch thick. The patties should hold together firmly, but don't compact or handle any more than necessary.
  3. Grill burgers uncovered for 12 to 14 minutes; turning on each side twice, rotating each time for criss-cross grill marks. While burgers cook, toast rolls at the edges of the grill.
  4. Spread mayonnaise on the bottoms of the rolls, and place a burger on each one. Spoon the pesto on generously, and top with remaining rolls.