Put the ground chicken, pesto, salt and pepper in a large bowl. Using your hands, gently combine all the ingredients together. Then form into 4 equal sized patties. Refrigerate until ready to grill.
To make the pesto mayonnaise, whisk all the ingredients together in a small bowl until combined completely. Season with the salt and pepper to taste. Refrigerate until ready to assemble the burger.
Heat the grill to medium/high. Spray the grates on the grill with oil to prevent sticking. Lay each patty onto the grill and cook for 3-4 minutes on each side depending on the thickness.
The internal temperature of each patty should register 165°F/74°C to indicate that it is done.
Remove from the heat and let sit for 5 minutes.
Assemble the burgers by spreading a layer of the pesto mayonnaise on the bottom of the bun. Next add the burger, a slice of red tomato, arugula, yellow tomato and a slice of fresh buffalo mozzarella. Top with the bun and serve.
Put the ground chicken, pesto, salt and pepper in a large bowl. Using your hands, gently combine all the ingredients together. Then form into 4 equal sized patties. Refrigerate until ready to grill.
To make the pesto mayonnaise, whisk all the ingredients together in a small bowl until combined completely. Season with the salt and pepper to taste. Refrigerate until ready to assemble the burger.
Heat the grill to medium/high. Spray the grates on the grill with oil to prevent sticking. Lay each patty onto the grill and cook for 3-4 minutes on each side depending on the thickness.
The internal temperature of each patty should register 165°F/74°C to indicate that it is done.
Remove from the heat and let sit for 5 minutes.
Assemble the burgers by spreading a layer of the pesto mayonnaise on the bottom of the bun. Next add the burger, a slice of red tomato, arugula, yellow tomato and a slice of fresh buffalo mozzarella. Top with the bun and serve.
