Timani Gluten Free | Chicken and Pesto Burgers
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Chicken and Pesto Burgers

About This Project


  • 1 package Timani Gluten Free Hamburger Buns (4 buns)
  • 1 lb ground chicken
  • ½ cup store-bought basil pesto
  • ½ cup parmesan cheese, finely shredded
  • 4 cloves minced garlic
  • 2 tablespoons olive oil
  • 1 tomato, thickly sliced
  • 1-2 handfuls of fresh baby spinach leaves
  • ¼ red onion, thinly sliced
  • Salt and pepper, to taste


  1. Preheat grill or skillet to medium-high heat.
  2. Combine ground chicken, half of the pesto, the parmesan, garlic salt and pepper in a bowl (do not over-mix) and form four patties.
  3. Brush oil on the grill (or oil the skillet) and cook patties, about 5-6 minutes, then flip. Ensure internal temperature reaches 165 ºF. Remove burgers from heat and rest.
  4. Brush remaining oil on tops and bottoms of buns and place on grill for 30-45 seconds, or until desired char marks are apparent.
  5. Top buns with spinach, chicken patties, slice of tomato, onions, pesto. Serve and enjoy!