Increase the nutrient density of this chicken burger with quinoa and home made pesto!
Prep Time: 00:10 I Cook Time: 00:10 I Serving: 7 people
Main Ingredients
1 Pkg organic ground chicken
1 1/2 Cups quinoa, cooked
1/2 Cup kale, artichoke & hemp pesto (separate recipe) or use your own
1/4 Cup goat feta cheese
coconut oil
Preparation
1.In a large bowl, add cooked quinoa, pesto and feta to the ground chicken. Using your hands, thoroughly combine the ingredients. Using a 1/2 cup measuring cup, scoop the burger mixture into circular flat “patties”.
2.In a large skillet over medium heat, melt the coconut oil to coat the bottom of the pan. Place 3- 4 burger patties in the pan, gently lifting them to avoid sticking. Cook for 5 minutes on each side until golden brown and cooked through.
3.Serve burgers on a cabbage leaf “bun” or on a bed of mixed greens. Top with sliced avocado, remaining pesto, plain Greek yogurt or your favourite burger toppings!
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