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Pesto chicken patty with melting mozzarella
The idea simply carries the colours and flavours of the Italian salad over into a burger: chicken stands in for the usual ball of plain mozzarella, and the pesto seasons the meat from within rather than sitting on top as a garnish.
- Total time
- 53 min
- Prep
- 20 min
- Cook
- 33 min
Ingredients
Method
Cut the chicken into chunks and reduce it to a mince in the Tupperware SuperSonic Chopper Extra.
In a 1.5 l bowl, blend the chicken with half the pesto, the breadcrumbs, salt and pepper. Split into 4 equal portions and press each into a patty with the Tupperware Hamburger Press.
Toast the buns for about 5 minutes in the Tupperware Air Fryer set to 180 °C (350 °F), then keep them warm.
Cook 2 patties in the basket for about 7 minutes at 180 °C (350 °F). Flip them carefully with tongs, cook for 4 minutes more, then lay a slice of mozzarella on each and continue for about 3 minutes until it melts. Keep warm and repeat with the remaining 2 patties.
Spread the rest of the pesto over the buns, add a tomato slice and a cheesy patty, drizzle with balsamic glaze and close up. Serve alongside a rocket salad.
