Create a satisfying family feed with these Chicken and avocado pesto burgers. The fresh herbs and balsamic glaze take this dish to new heights. Ready in 25 minutes, it’s just so simple!
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
500g Coles RSPCA Approved Chicken Mince
¼ cup chopped semi-dried tomatoes, 1 tbs oil reserved from tub
2 garlic cloves, crushed
⅓ cup (35g) packaged breadcrumbs
2 tbs chopped coriander
2 cups basil leaves
1 garlic clove, chopped, extra
2 tbs walnut kernels, toasted
1 tsp finely grated lemon rind
¼ cup (60ml) lemon juice
¼ cup (60ml) extra virgin olive oil
1 avocado, stoned,chopped
4 light rye sourdough rolls, split, toasted
2 tomatoes, sliced
50g baby spinach
2 tbs balsamic glaze
Mixed salad leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine chicken, semi-dried tomato, crushed garlic, breadcrumbs and coriander in a bowl. Shape into 4 oval patties. Heat reserved oil in a large frying pan over medium heat. Cook patties for 5 mins each side or until golden and cooked through.
Step 2
Meanwhile, process basil, extra garlic, walnuts, lemon rind and lemon juice into a food processor until finely chopped. Add oil and avocado. Process until smooth (if mixture is too thick, add a tablespoon of water). Season well.
Step 3
Divide pesto among bun bases. Top with spinach, chicken patties and tomato. Drizzle with balsamic glaze and top with bun tops. Serve with salad.
