Chicken and pesto burgers recipe

Name: Chicken and pesto burgers
Yield: Serves 4
Ingredients: 500g sweet potatoes, scrubbed and cut into wedges; 1 tbsp vegetable oil; 1 tsp smoked paprika; 500g pack 5% fat chicken mince; 85g reduced-fat green pesto; 1 red onion, finely diced; 2 garlic cloves, crushed; 60g grated mature Cheddar; 4-pack seeded burger buns, halved; 1 Little Gem, trimmed and leaves separated

Created by The Tesco Recipes team

Try something different with chicken mince and a jar of pesto and make these simple chicken burgers! Everything is cooked in the oven to save you effort (and washing up!). Serve with sweet potato fries on the side and tuck in – great for a midweek meal or Friday night treat.

See method

Serves 4
Takes 40 mins
628 calories / serving

Freezable

Shop your ingredients

Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
500g sweet potatoes, scrubbed and cut into wedges
£0.42
£1.19/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
1 tbsp vegetable oil
£1.45
£1.45/litre
Tesco Smoked Paprika 48G
1 tsp smoked paprika
£1.00
£20.83/kg
Tesco Chicken Mince 5% Fat 500G
Aldi Price Match
500g pack 5% fat chicken mince
£2.49
£4.98/kg
Tesco Reduced Fat Green Pesto 190G
85g reduced-fat green pesto
£0.89
£4.68/kg
Tesco Red Onions Loose
1 red onion, finely diced
£0.20
£0.95/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco British Mature Cheddar Cheese 220G
60g grated mature Cheddar
£2.50
£11.36/kg
Tesco Seeded Large Burger Buns 4 Pack
Aldi Price Match
4-pack seeded burger buns, halved
£0.86
£0.22/each
Tesco Little Gem Lettuce Twin Pack
1 Little Gem, trimmed and leaves separated
£0.77
£0.38/each

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Add the sweet potatoes, oil and paprika to a baking tray; season and toss well. Roast for 35 mins, turning halfway, or until golden and crisp.
Meanwhile, line a baking tray with baking paper. Use clean hands to mix together the mince, all but 4 tsp pesto, the red onion, garlic and some seasoning. Shape into 4 patties, each about 8-9cm wide x 1.5cm thick, and arrange on the tray. Bake above the wedges for 20 mins or until turning golden, then divide the cheese between the burgers; return to the oven for 4-5 mins until the cheese has melted and the burgers are cooked through.
Add the halved burger buns to a baking sheet and put in the oven for the last 2 mins of the cooking time. Spread the bun bases with the remaining pesto, top with the burgers and some lettuce leaves, then add the bun lids. Serve with the sweet potato wedges and any remaining lettuce alongside.

See more Burger recipes

Freezing and defrosting guidelines
Freeze uncooked burgers. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.