Rotisserie Pesto Chicken Burgers

1. 1

   Pesto Directions:

2. 2

   In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.

3. 3

   With the machine running add the olive oil and process until smooth.

4. 4

   Pour the mixture into a glass jar and float 1/2 inch of olive oil on top. When ready to use, pour off the olive oil and stir the pesto. It will keep in the refrigerator for up to 1 week or in freezer for up to two months.

5. 5

   Burger Directions:

6. 6

   In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.

7. 7

   Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.

8. 8

   Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.

9. 9

   Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.

10. 10

    Remove from the basket and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.