|5 min||10 min||7|
|454 gm||Chicken, ground, lean|
|1 1/2 cup||Quinoa, cooked|
|1/4 cup, crumbled||Goat feta cheese|
|1/2 cup||Basil pesto (Kale, Hemp & Artichoke Pesto (from Meals that Matter))|
In a large bowl, add cooked quinoa and feta to the ground chicken. Using your hands, thoroughly combine the ingredients. Using a ½ 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.
Add 1/2 cup of homemade kale, artichoke & hemp pesto to the ground chicken mixture. It adds great flavour!
Serve burgers on a cabbage leaf “bun" or on a bed of mixed greens. Top with sliced avocado, remaining, homemade pesto, plain Greek yogurt or your favourite burger toppings!