In a large bowl, add cooked quinoa, pesto and goat cheese into the ground chicken. Using your hands, thoroughly combine the ingredients. Using a 1/2 cup measuring cup, scoop the burger mixture into circular flat “patties”.
In a large skillet over medium heat, melt the coconut oil to coat the bottom of the pan. Place 3- 4 burger patties in the pan, gently lifting them to avoid sticking. Cook for 5 minutes on each side until golden brown and cooked through.
Serve burgers on a cabbage leaf “bun" or on a bed of mixed greens.
Top with sliced avocado, remaining pesto, plain Greek yogurt or your favourite burger toppings!