AIP Friendly Basil-Pesto Chicken Burgers

Total time35 min

Prep time20 min

Cook time15 min

AIP Friendly Basil-Pesto Chicken Burgers

Burger night gets a serious upgrade here, and it works beautifully for anyone navigating the autoimmune protocol. Traditional pesto relies on parmesan and pine nuts — both off the table — so this version builds its bright, herby punch from fresh basil, garlic, lemon juice, and good olive oil instead. A touch of ground ginger adds unexpected warmth that makes the whole thing feel intentional rather than like something is missing. The pesto does double duty: a few tablespoons get folded right into the ground chicken patties before cooking, and the rest is spooned generously over the top at serving. Crisp butter lettuce leaves stand in for buns, keeping everything grain-free and genuinely fresh-tasting rather than sad or makeshift. Each patty gets a proper sear in a hot skillet until deep golden, so you still get that satisfying crust. Serve all four with thin-sliced cucumber and red onion and you've got a complete, colorful dinner that doesn't feel like a compromise at all.

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Ingredients

4 servings

For the AIP pesto

2 cups fresh basil leaves, packed
3 cloves garlic, peeled
¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tbsp lemon juice
½ tsp fine sea salt
¼ tsp ground ginger

For the burgers

1 lb ground chicken
¼ tsp fine sea salt
1 tbsp olive oil

For serving

8 large butter lettuce leaves
½ english cucumber, thinly sliced (optional)
¼ red onion, thinly sliced (optional)

Instructions

1
Combine the basil, garlic, lemon juice, 1/2 tsp salt, and ground ginger in a food processor. Pulse 6–8 times until the basil is roughly chopped and the garlic is minced. With the processor running, drizzle in the 1/4 cup olive oil in a steady stream and process until the pesto is smooth and bright green, about 30 seconds. Scrape down the sides as needed.
2
Transfer 3 tablespoons of the pesto to a large mixing bowl and set the remaining pesto aside for serving. Add the ground chicken and 1/4 tsp salt to the bowl and mix gently with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb.

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