These pesto chicken burgers are my answer when I want a proper burger that is big on flavour, but a little lighter than a classic beef burger. Lean minced chicken is mixed with pesto and shallots to make a juicy, flavour-packed patty, then topped with melted cheese, peppery rocket and a quick creamy pesto yogurt sauce.
They take just 15 minutes from start to finish and you can cook them in a frying pan, on the grill or BBQ, or in the air fryer.
The pesto does double duty here. Mixing it into the chicken adds basil, garlic and Parmesan flavour throughout the burger and helps stop lean chicken from tasting bland and dry. Then another spoonful goes into the yogurt sauce, so you get plenty of pesto flavour without needing a heavy mayonnaise-based burger sauce.
If you want an easy ground chicken pesto burger that still feels like a proper burger night, this is it.
Recipe update: This recipe was originally published on 29 January 2015 and fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you are looking for more ways to use pesto, why not try our easy Chicken Pesto Pasta, delicious Pesto Salmon or our quick Pesto Chicken Sandwich?
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Jump to:
- Why You Will Love Them
- Recipe Overview
- How to Keep Lean Chicken Burgers Juicy
- Ingredients and Substitutions
- How to Make Chicken Pesto Burgers
- Pesto Burger Sauce
- Can I Cook Pesto Chicken Burgers on the Grill or BBQ?
- Air Fryer Pesto Chicken Burgers
- The Best Toppings for a Chicken Pesto Burger
- Serving Suggestions
- Make Ahead and Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Burger Recipes
- Recipe
- Feedback
Why You Will Love Them
- Ready in just 15 minutes - With around 5 minutes of prep and 10 minutes of cooking, these are perfect for an easy weeknight dinner.
- Lean but still juicy - Using lean chicken keeps them lighter than a traditional beef burger, while the pesto and shallots help add moisture and plenty of flavour.
- Packed with pesto flavour - Pesto is mixed directly into the chicken patties and also used in the creamy yogurt sauce, so you get flavour in every bite.
- No egg needed - Breadcrumbs help bind the chicken mixture together, so there is no need to add an egg.
- Easy to adapt - Change the cheese, add different toppings, make them bunl-ess or add some chilli for extra heat.
- Several ways to cook them - Cook these chicken pesto burgers in a frying pan, on the BBQ or grill, or in the air fryer.
- A lighter burger night option - You still get a proper cheesy burger with plenty of flavour, but with lean chicken and a yogurt-based pesto sauce rather than a heavy burger sauce.
Recipe Overview
- Flavour: Fresh and herby with plenty of basil pesto, sweet shallots, mature cheddar and a tangy pesto yogurt sauce.
- Texture: Tender and juicy chicken patties with melted cheese, creamy sauce, peppery rocket and a soft or lightly toasted bun.
- Difficulty: Easy. There is no egg needed and you don't need a burger press or any special equipment if you use ready-ground chicken.
- Cooking time: Just 15 minutes in total, including around 5 minutes of prep.
- Cooking methods: Pan-fry them as written, or use the grill/BBQ or air fryer methods below.
- Best for: Quick weeknight dinners, summer BBQs and those nights when you want a lighter burger that still has loads of flavour.
How to Keep Lean Chicken Burgers Juicy
Lean chicken makes a brilliant burger, but there is one common problem: it can dry out if it is overworked or overcooked. There are a few things that help with these pesto chicken burgers.
Firstly, there is pesto mixed directly into the chicken rather than only being spooned on top. As well as adding flavour, the oil in the pesto brings a little extra moisture to the lean meat.
The shallots also add flavour and moisture, while the breadcrumbs help the soft chicken mixture hold together.
Most importantly, don't over-process the chicken or overcook the burgers. If you are mincing chicken breast yourself in a food processor, use short pulses and stop as soon as it is minced. You don't want to turn it into a smooth paste.
Once the burgers are cooking, use a meat thermometer rather than continuing to cook them "just to be sure". Chicken burgers need to be thoroughly cooked, but leaving them in the pan long after they have reached temperature is what makes lean chicken dry.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken breast - You can use lean chicken mince (ground chicken) for the easiest option. I originally made these by cutting boneless, skinless chicken breast into chunks and pulsing it in a food processor, which works well too. Chicken thigh mince will make an even juicier burger, although it will be higher in fat.
- Shallots - Shallots add sweetness and moisture without overpowering the pesto. A little brown or red onion can be used instead.
- Pesto - The main flavour in these chicken burgers. A good-quality basil pesto is ideal, either homemade or shop-bought. We love making these with our Mixed Herb Pesto or Spinach Pesto too. Red pesto works if you want to change the flavour completely.
- Breadcrumbs - These absorb some of the excess moisture and help the chicken patties hold together. Regular breadcrumbs or panko both work.
- Burger buns - Wholewheat burger buns add a little more fibre, while brioche gives you a softer, richer burger. Toasting the cut side makes the bun sturdier and helps stop the pesto sauce soaking straight into it.
- Rocket (arugula) - Its peppery flavour works really well with pesto. Little gem, baby spinach or shredded iceberg are all good alternatives.
- Yogurt - Mixed with pesto to make a quick creamy pesto burger sauce. A thick plain or Greek-style yogurt works particularly well.
- Mature cheddar cheese - We use mature cheddar because its stronger flavour means you don't need a huge amount. Mozzarella, provolone, Swiss or goat's cheese would all work with the pesto too.
How to Make Chicken Pesto Burgers
- Blend: If you are starting with chicken breast rather than ready-minced chicken, cut it into chunks and add it to a food processor with the shallots and half of the pesto. Pulse just until the chicken is minced.
- Mix: Transfer the chicken mixture to a bowl and stir through the breadcrumbs. Mix only until everything is combined.
- Form: Divide the mixture into two equal portions and shape into burger patties.
⚠️ Ground chicken is softer and stickier than beef, so slightly damp hands can make shaping them easier.
- Sauce: Mix the remaining pesto with the yogurt and set the sauce aside while the burgers cook.
- Cook: Heat the olive oil in a frying pan over a medium to medium-high heat. Add the chicken burgers and cook for around 10 minutes in total, turning as needed so they brown evenly.
- Cheese: Add the cheese for the final minute or two so it melts over the burgers.
- Check: Check the thickest part with a food thermometer. The centre should reach at least 75°C/167°F.
- Build: Toast the buns if you like, then spread some creamy pesto yogurt sauce over the cut sides. Add rocket, the hot cheesy chicken burger and another spoonful of sauce before adding the bun lid.
Pesto Burger Sauce
Don't skip the sauce. It is one of my favourite parts of this recipe and takes seconds to make.
Simply stir equal amounts of pesto and thick plain yogurt together.
The yogurt turns pesto into a creamy burger sauce while keeping it lighter than a traditional pesto mayonnaise. It also gives the finished burger a fresh tang that balances the cheese and rich pesto.
For the best texture, use a thick yogurt rather than a very runny one.
You can also use this pesto burger sauce with grilled chicken sandwiches, salmon burgers, wraps or as a dip for potato wedges.
Can I Cook Pesto Chicken Burgers on the Grill or BBQ?
Yes. These make great grilled chicken pesto burgers.
Because ground chicken patties are softer than beef burgers, make sure the grill is properly hot and lightly oiled before adding them. Once they are on the grill, avoid moving them too quickly. Give the first side time to set before turning.
Cook for approximately 5-7 minutes on each side, depending on the thickness of the burgers, and check the internal temperature before serving.
If your chicken mixture feels particularly soft, chilling the shaped patties for 15-30 minutes before grilling will make them easier to handle.
Air Fryer Pesto Chicken Burgers
You can also cook the chicken burgers in an air fryer.
Lightly oil or spray the basket and cook the patties on the Air Fry setting at 190°C/375°F for around 10-12 minutes, turning halfway through. Cooking times vary according to the size of the patties and individual air fryers, so use a thermometer rather than relying only on the timer.
Add the cheese towards the end of cooking and continue until it has melted and the chicken has reached a safe internal temperature.
The Best Toppings for a Chicken Pesto Burger
We keep these simple with melted mature cheddar and rocket because there is already so much flavour in the burger and sauce.
For an Italian-style chicken burger, try fresh mozzarella, sliced tomato and fresh basil. A drizzle of balsamic glaze works really well with those flavours too.
Sliced avocado adds creaminess, while red onion or pickled onions add some sharpness. Jalapeños or chilli flakes are an easy way to give the burger some heat.
If you want lots of crunch, add shredded lettuce or a spoonful of coleslaw.
The main thing is not to overload the burger with too many rich toppings. Pesto is a big flavour already, and this burger is at its best when you can still taste the chicken.
Serving Suggestions
For a classic burger night, serve them with Air Fryer Chips, Air Fryer Potato Wedges or Sweet Potato Fries and my Healthy Onion Rings.
If you want to keep the whole meal on the lighter side, a big crunchy salad, corn on the cob or grilled vegetables work really well.
Slaw is another favourite with chicken burgers. Try our Homemade Coleslaw, Broccoli Slaw or our No-Mayo Slaw.
You can also skip the bun entirely and serve the pesto chicken burger on a big salad with the pesto yogurt sauce spooned over the top.
Make Ahead and Storage
You can shape the uncooked pesto chicken burger patties ahead of time and keep them covered in the fridge until you are ready to cook them. I prefer to make them no more than a day ahead.
The uncooked patties can also be frozen. Separate them with baking paper or wrap them individually before putting them into a freezer-safe container or bag.
Cooked chicken burgers can be cooled and stored in an airtight container in the fridge for 2 days. Reheat thoroughly before serving.
For best results, store the patties separately from the buns, salad and sauce and assemble the burgers only when you are ready to eat. An assembled burger quickly becomes soggy.
Dannii's Top Tips
- Don't over-process the chicken - If you are mincing chicken breast yourself, pulse just until it resembles mince. Processing it too far can give the burgers a dense texture.
- Use damp hands - Ground chicken is naturally sticky, so slightly damp hands make the patties much easier to shape.
- Don't keep flipping them - Let the first side brown and set before turning. This is particularly important on a grill or BBQ. Use a meat thermometer - Lean chicken dries out quickly when overcooked, so cook until the centre reaches 75°C/167°F rather than leaving it in the pan "just in case".
- Toast the buns - Toasting the cut sides helps stop the creamy pesto sauce soaking into the bread.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
The mixture is too sticky to shape |
Ground chicken is naturally softer and stickier than beef, and pesto adds extra moisture. |
Lightly dampen your hands before shaping. If the mixture is very soft, chill it for 15-30 minutes before cooking. |
|
The burgers fall apart when I turn them |
They were turned before the first side had time to set, or the patties were very soft. |
Preheat the pan or grill properly and leave the first side alone until it has browned and releases more easily. Chill very soft patties before cooking. |
|
The burgers are dry or tough |
The chicken was over-processed, over-mixed or overcooked. |
Pulse chicken breast only until minced, mix in the breadcrumbs just until combined and remove the burgers once the centre reaches 75°C/167°F. |
|
The outside is browning before the middle is cooked |
The heat is too high or the patties are too thick. |
Reduce the heat and make sure the patties are an even thickness. Continue cooking gently and use a thermometer to check the centre. |
|
The bun becomes soggy |
The yogurt was very runny, too much sauce was added early, or the bun wasn't toasted. |
Use thick plain or Greek-style yogurt, toast the cut side of the buns and assemble the burgers just before serving. |
Frequently Asked Questions
Yes. In fact, ready-ground chicken or chicken mince makes this recipe even quicker because you can skip mincing the chicken breast in a food processor.
If you use chicken breast, pulse it only until it has the texture of mince.
Chicken mince is softer and stickier than beef mince. Breadcrumbs help bind this mixture and absorb excess moisture.
Shape the patties firmly but don't overwork them. If they still feel very soft, chill them before cooking.
When grilling, put the burger onto a properly heated cooking surface and leave it alone long enough for the first side to form a crust before trying to turn it.
Add ingredients that bring moisture and flavour - pesto and shallots do that here - and, most importantly, don't overcook the patties.
Lean chicken becomes dry quickly once it goes beyond the temperature needed for safe cooking.
Classic basil pesto is my first choice, as the basil, garlic and Parmesan work really well with the mild flavour of chicken. Homemade or shop-bought pesto both work.
You can also use spinach pesto, mixed herb pesto or even red pesto if you want to change the flavour.
Check the thickest part of the burger with a meat thermometer. The centre should reach at least 75°C/167°F before serving.
Using a thermometer is particularly useful with lean chicken burgers because you can make sure they are thoroughly cooked without cooking them for much longer than necessary and drying them out.
Yes. Swap the regular breadcrumbs for gluten-free breadcrumbs and use gluten-free burger buns.
Check the label on your pesto too, as ingredients can vary between brands.
More Burger Recipes
If you've tried this pesto burger recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Easy Pesto Chicken Burgers
Ingredients
- 150 g (5¼ oz) of Chicken breast - cut into chunks. Or 150 g (5¼ oz) lean chicken mince (ground chicken)
Or use 150 g (5¼ oz) lean chicken mince (ground chicken)
Instructions
- Blend: If you are starting with chicken breast rather than ready-minced chicken, cut 150 g of Chicken breast into chunks and add it to a food processor with 2 Shallots and 2 tbsp of Pesto. Pulse just until the chicken is minced.
- Mix: Transfer the chicken mixture to a bowl and stir through 4 tbsp of Breadcrumbs. Mix only until everything is combined.
- Form: Divide the mixture into two equal portions and shape into burger patties.
- Sauce: Mix 2 tbsp of Pesto with 2 tbsp of Low fat yogurt and set the sauce aside while the burgers cook.
- Cook: Heat 0.5 tbsp of Olive oil in a frying pan over a medium to medium-high heat. Add the chicken burgers and cook for around 10 minutes in total, turning as needed so they brown evenly.
- Cheese: Add 30 g of Mature cheddar for the final minute or two so it melts over the burgers.
- Check: Check the thickest part with a food thermometer. The centre should reach at least 75°C/167°F.
- Build: Toast 2 Burger buns if you like, then spread some creamy pesto yogurt sauce over the cut sides. Add 30 g of Rocket (arugula), the hot cheesy chicken burger and another spoonful of sauce before adding the bun lid.
Recipe Notes
- Don't over-process the chicken - If you are mincing chicken breast yourself, pulse just until it resembles mince. Processing it too far can give the burgers a dense texture.
- Use damp hands - Ground chicken is naturally sticky, so slightly damp hands make the patties much easier to shape.
- Don't keep flipping them - Let the first side brown and set before turning. This is particularly important on a grill or BBQ.
- Use a meat thermometer - Lean chicken dries out quickly when overcooked, so cook until the center reaches 75°C/167°F rather than leaving it in the pan "just in case".
- Toast the buns - Toasting the cut sides helps stop the creamy pesto sauce soaking into the bread.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Eas says
Absolutely delicious! I tripled the recipe for our family and they devoured these burgers. Made the recipe using pesto made from garlic scapes and the flavor was perfect. Will absolutely be making these again. Thank you!
Jeanette says
Hi, I made the pesto chicken burgers and they were DELICIOUS. So quick and easy. I only had enough pesto for the burger so didn’t do the yogurt/mayo thing and tbh the burger was so lovely and moist, nothing was needed on the bun
Jacqueline Meldrum says
I love a pesto so this is a great idea for me. I'm going to try it next time I made homemade burgers.
Lisa Bynum says
Ah, this sounds amazing! I've been on a burger kick lately, but trying to keep it interesting instead of the same old stuff. I've never made a chicken burger. I bet it's delicious with the pesto sauce.
Penny says
I’m going to make these for the kids after school tomorrow. Thanks for the easy recipes Dannii x
Dana says
These burgers look so good. We usually do beef burgers for burger night, but chicken would be healthier.
This is so strange, because just as I was reading about red tractor on here and advert popped up on the TV about it. Spooky!
Ginny says
Nothing beats a great sandwich and I love that pesto piled on top too. Delicious!
Allison - Celebrating Sweets says
Wow! I bet these are SO flavorful! I can't wait to try them.
Dawn - Girl Heart Food says
Chicken and pesto go so well together! And I'm pretty much always in the mood for a good burger! One of these and maybe a side of tato chips and I'm set ;)
Chichi says
This is a delicious twist to a burger recipe. I just pinned it. Will be giving it a try. Thanks for the red tractor info too. Will be looking out for the logo now.
Gabi says
What a creative way to assemble chicken burgers. Combined with pesto and arugula it is a "burger deluxe" my hubby would craving for.
Demeter says
So great to use products from a company you can trust. I love that you added pesto to this burger to really boost the flavor.
Bintu | Recipes From A Pantry says
We love chicken burgers but find them to be quite boring sometimes so like to mix them it up a little - these chicken pesto burgers sound a delicious idea!