Love fresh pesto? Love grilling? Combine them with this tasty recipe for Grilled Pesto Chicken Burgers!
So my wife is in Germany this week. Sure, she’s there for work, but she keeps sending these amazing photos of the town where she is staying…and I can’t help but be jealous! I mean, she’s in Germany! She sent me a message yesterday that she wanted to get a cuckoo clock while she’s there. One can never have enough cuckoo clocks. Well, to be fair, the number of cuckoo clocks in our collection currently sits at 0. I thought it might be pretty cool to have one…but then I remembered that it would be cuckoo-ing all night long. Hmmm, we might need to rethink this plan.
As for me this week? Well, I’m going straight bachelor-style and holding down the fort while she’s
playing working. (I mean, I enjoy living in upstate New York and all, but it’s not Germany!) That’s ok, though, because we’ve had some of the best weather of the year here lately. I’m talking mid-70’s and sunny with a light breeze. C’mon, you can’t beat that! With that kind of weather, I couldn’t help but get outside and fire up the grill. I also invited some friends over to hang out on the back porch. My wife might be gone, but that doesn’t mean I can’t still have parties! So we pulled out the grill and settled in for a night of fun and games.
Grilled Pesto Chicken Burgers
Now I love a traditional burger on the grill, but I wanted to try my hand at something slightly different this time. I had been eyeing up our big bag of basil pesto bombs in the freezer, so I decided to use that as my inspiration. A little bit of ground chicken, Parmesan cheese and Italian breadcrumbs later, and I had some “burgers” ready for the grill. These Italian-inspired burgers smelled incredible thanks to the pesto…and they tasted even better! Too bad my wife (who is half-Italian) wasn’t here to enjoy them with us.
Since I had gone with chicken for these burgers, I decided to open up a tasty bottle of white wine to serve along with dinner. I opted for a bottle of Rueda Verdejo, a crisp white wine from the Ribera y Rueda regions in Spain. I must say that the bright flavors in this wine paired perfectly with the Pesto Chicken Burgers!
Both the Ribera del Duero and Rueda regions are located in the north-central part of Spain. (In fact, Ribera del Duero was named wine region of the year in 2012 by Wine Enthusiast Magazine.) The hot summers and cold winters in this part of Spain create the perfect environment for growing the Verdejo grapes used in Rueda Verdejo wine. (Fun fact of the day: Verdejo grapes are often harvested at night as the cooler night temperatures lead to less oxidation.) In short, this wine is crisp, unique and delicious…and it makes a great partner next to these Pesto Chicken Burgers!
Now that the winter is firmly behind us here in upstate New York, it’s time to say sí to t-shirts and flip-flops. It’s time to say sí to evenings on the back porch spent with good friends and good food. It’s time to say sí to Ribera y Rueda wines. Grab a bottle today and enjoy the warmer weather! And if you’re looking for a fun grilled recipe, then might I suggest these Pesto Chicken Burgers? This was a long winter…you’ve earned it!
I went with a white wine for these Pesto Chicken Burgers, but if you are prefer reds, then grab a bottle of Spanish red from the Ribera del Duero region. Speaking from personal experience, it’s quite tasty, too! Cheers!
Did you make these Grilled Pesto Chicken Burgers at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)! Happy grilling!
Looking for more tasty grilling recipes? Check out these other favorites, too:
Pesto Chicken Burgers
- 1 pound ground chicken
- 1 large egg
- ½ cup Italian breadcrumbs
- ¼ cup basil pesto homemade or store-bought, divided
- ¼ cup Parmesan cheese
- ½ tsp salt
- 4 slices mozzarella cheese
- 1 cup mixed lettuce or arugula
- 1 large tomato sliced
- 4 ciabatta rolls sliced
- Preheat grill to medium-high heat.
- In a medium bowl, combine the ground chicken, egg, breadcrumbs, 2 Tbsp of pesto, Parmesan cheese and salt. Mix until well combined. (Note: The remaining 2 Tbsp of pesto will be used to garnish cooked burgers.)
- Shape mixture into 4 patties. (Tip: Make the patties slightly thinner in the center. This will give the burger a better shape once grilled.)
- Grill burgers on medium-high heat until fully cooked, flipping once after 4-5 minutes.
- Place the ciabatta rolls on the grill for 1-2 minutes (optional).
- Assemble the burgers on the ciabatta rolls with the mozzarella cheese, mixed lettuce/arugula, sliced tomato and remaining 2 Tbsp pesto.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.