Ben told me that he was craving a big, juicy chicken sandwich last night. We didn’t end up getting him one, since I was craving a big, juicy salad…
You’re always craving a salad! he said to me when I suggested we go to Jason’s Deli.
What did we end up doing?
Jason’s Deli, FTW. But it’s ok. Because he still got a chicken panini. And I got my big salad (side note: isn’t J’s Deli awesome? You can get a humongous salad to-go and make it last like, three meals. Plus, free pickles!)
Tonight I decided to be a good wife and make my hubby his precious chicken sandwich. But not just any chicken sandwich. I decided to make Pesto Feta Chicken Burgers. Juicy chicken breast stuffed with pesto and feta cheese (or pimiento, since we had only a bit of feta left), seared in olive oil and served over a nice big kale salad (ok, he really ate it on a bun. The salad on the side only stayed because it was already on the plate from me taking pictures of it). These are juicy and savory, and you’ll really love the surprise of the oozy cheese in the center. They’re also really versatile. Add whatever kind of cheese or seasonings you want to customize to your own tastes, or make the patties a bit smaller/rounder for meatballs!
- 2 tbsp olive oil
- 1/2 onion, minced
- 1 tbsp garlic, minced
- 1/2 cup white beans, drained
- 2 packages ground chicken, 50% lean
- 4 tbsp Worcestershire sauce
- 3 tbsp Italian parsley, minced
- 1 tsp garlic powder
- 2 eggs, beaten
- pinch of red pepper flakes
- 1/4 cup oats
- 2 tbsp whole wheat flour
- 1/4 cup pesto
- 1/2 cup frozen spinach, thawed
- salt and pepper, to taste
- Pimiento cheese
- Feta cheese
- Heat 1 tbsp oil in a skillet over medium-high heat. Cook onions and garlic, stirring occasionally, until soft- about 4 minutes.
- In a large bowl, mash beans with a potato masher until chunky. Add remaining ingredients (except cheese) and stir to combine.
- Spray hands with olive oil or cooking spray. Grab a handful of mixture and form into 2″ diameter patties. Place each onto a sprayed sheet of parchment paper and with your thumb, make an indentation in the center of each patty.
- Fill each patty with about a teaspoon of feta or pimiento cheese. Add a bit more of the meat mixture (or just pinch up the sides) to close the patties.
- Refrigerate at least 1 hour.
- In a large skillet or griddle, add remaining olive oil or cooking spray and cook each patty on medium-high heat (to get that nice seared look!) for 3 min per side, or until cooked through.
- Serve on a bun or over a big kale salad!