Put the chicken, shallots and half the pesto in to a food processor and blend until minced.
Combine the mince with the breadcrumbs and form the mixture in to two burgers.
Make the pesto burger sauce by mixing together the rest of the pesto with the yoghurt.
Add a little oil to a frying pan and cook the burgers for 10 minutes or until they reach 75°C, flipping every couple of minutes. Melt the cheese for a couple of minutes before finished. (not shown below)
Stack your burger by adding some sauce to the bottom and top bun, then putting some rocket on the bottom, topping with the cooked burger and putting the bun top on.
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 bunless 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 goats cheese.