- 2 pounds ground chicken (1 dark & 1 light)
- 2 tablespoons chopped Fresno pepper
- ½ cup chopped red pepper
- 1 cup baby spinach, chopped
- ¾ teaspoon kosher salt
- 1 cup chopped onions
- 2 tablespoons chopped garlic
- ½ cup sliced green olives
- ¼ teaspoon cayenne
- ¾ cup Pistachio Pesto MAGIC ELIXIRS divided (click here for recipe)
- 2 tablespoons olive oil, more for cooking the burgers
Mix together chicken, peppers, spinach, salt, onions, garlic, cayenne and ¼ cup of the Pistachio Pesto MAGIC ELIXIRS, (set aside the remainder of the Pistachio Pesto to bring to room temperature). After everything is mixed together well, add in the olive oil and olives gently stir to combine.
Assemble the burgers. Start by weighing the meat into 6-ounce patties. Make a well in the center of the burger using your thumbs. Place 1 tablespoon of the room temperature Pistachio Pesto in the well. Then gently close the meat up around the pesto. You should get 7 — 8 patties.
In a large saute pan over medium heat, pour about 2 tbsp of olive oil. Cook the burgers, 10 minutes total, 5 minutes each side. Place cover on pan for the last 3 minutes on the last side. Be sure to watch the burgers as they are cooking. If they are browning too quickly, turn the heat down to medium low. You should cook one “test burger” first before cooking the whole batch, to get your timing down.
Note: It’s very important that you bring the Pistachio Pesto to room temperature before stuffing the burgers or they will not cook properly.