Anti Inflammatory Basil-Pesto Chicken Burgers

Total time35 min

Prep time20 min

Cook time15 min

Anti Inflammatory Basil-Pesto Chicken Burgers

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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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