Italian Chicken Pesto Burger

Ingredients (Makes 2 Servings)

• 2 Italian Style Marathon Chicken Patties®
• 2 Brioche Buns

For the Toppings

• 1 Red Bell Pepper – Stemmed and Quartered
• 1 Small Red Onion (Red or Yellow) – Sliced Into 1/4 Inch Strips
• 1 Zucchini – Sliced Lengthwise into Thin Strips
• 1 Cup Mixed Greens
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/8 Teaspoon Salt
• 1 Teaspoon Olive Oil

For the Pesto Sauce

• 1 Cup Packed Fresh Basil Leaves
• 1/4 Cup Olive Oil
• 2 Cloves Garlic
• 1/8 Cup Pine Nuts
• 1/8 Teaspoon Salt
• 1/8 Teaspoon Black Pepper
• 1/8 Cup Parmesan Cheese or Pecorino Cheese
• 1 Tablespoon Lemon Juice

Preparation

1. Pre-heat oven to 450 degrees or the high broiler setting.
2. Place sliced bell peppers, red onion and zucchini in a medium bowl, add spices and 1 teaspoon olive oil and mix thoroughly.
3. Spread vegetables on a baking sheet or broiler pan and roast for 10-12 minutes until blistered and tender.
4. While the vegetables are roasting, heat 1/2 tablespoon of olive oil in a large non-stick pan over medium-high heat. Once oil is hot, cook two frozen Italian Style Marathon Chicken Patties over medium heat for 5 minutes. Flip Chicken Patties and cook for another 5 minutes.
5. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil, cheese, 1/8 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon of lemon juice and process until fully incorporated and smooth.
6. Lightly toast the brioche buns. Add mixed greens to the bottom bun, placed Chicken Patties on the bed of greens and dress with roasted vegetables and pesto sauce and enjoy!