Quinoa & Pesto Chicken Burgers

8 20 273
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 7
Quinoa & Pesto Chicken Burgers
Health Highlights


1/2 avocado(s) Avocado (sliced, for topping)
1/2 cup Baby spinach (for topping)
1/2 cup Basil pesto (or pesto flavour of choice)
454 gm Chicken, ground, lean
1 tsp Coconut oil
1/4 cup Goat cheese, semi-soft
1 1/2 cup Quinoa, cooked
1 medium Tomato (sliced, for topping)


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!

Nutrition Facts

Per Portion

Calories 273
Calories from fat 172
Calories from saturated fat 40
Total Fat 19.1 g
Saturated Fat 4.4 g
Trans Fat 0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.9 g
Cholesterol 65 mg
Sodium 106 mg
Potassium 213 mg
Total Carbohydrate 10.6 g
Dietary Fiber 2.7 g
Sugars 1.5 g
Protein 16.1 g

Dietary servings

Per Portion

Grain 0.6
Meat 0.7
Milk Alternative 0.1
Vegetables 0.4

Energy sources