Put 150 g Chicken breast, 2 Shallots and 2 tablespoon Pesto into a food processor and blend until minced.
Combine the mince with 4 tablespoon Breadcrumbs and form the mixture into two burgers.
Make the pesto burger sauce by mixing together 2 tablespoon Pesto with 2 tablespoon Low fat yogurt.
Heat 0.5 tablespoon Olive oil in a frying pan and cook the burgers for 10 minutes or until they reach 75°C, flipping every couple of minutes. Melt 30 g Mature cheddar for a couple of minutes before finished.
Stack your burger by adding some sauce to the bottom and top of 2 Burger buns, then divide 1 handful Rocket (arugula) on the bottoms, topping with the cooked burger and putting the bun top on.
Notes
You could use lean beef mince instead of chicken to make a pesto beef burger.
Sneak a some vegetables in by adding in some grated courgette. It will bulk the burgers out a little and add some extra goodness.
If you don't like the strong peppery flavour of rocket lettuce, you could swap it for iceberg instead.
Go bun-less and use a giant lettuce leaf instead for a low carb option. You could even use grilled Portobello mushrooms.
We fried the burgers in a pan, but you could save yourself some oil and cook them under the grill instead or on the BBQ.
Mix things up a little and swap the cheddar for some Swiss cheese or goat's cheese.