Eosinophilic Esophagitis Friendly Basil-Pesto Chicken Burgers
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Learn more →Ingredients
4 servings
For the AIP pesto
- 2 cups fresh basil leaves, packed
- 3 cloves garlic, peeled
- ¼ cup olive oil
- 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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