Store-bought pesto keeps the patties juicy.
Pesto-change-o: It’s chicken burgers.
These light, juicy burgers are made with ground chicken breast. Prepared pesto sauce keeps the meat juicy and gives the burgers a taste of Italy.
Make sure the package says white meat chicken. If it says ground chicken, skin, fat and dark meat may be included.
This colourful pasta salad is made with a tricolour pasta. I have flavoured it with fresh cucumber, basil and scallions to complete this casual meal.
> Parsley or coriander can be used instead of basil;
> A quick way to chop basil is to snip the leaves with a scissors right off the stem; and
> Only 2 tablespoons of pesto sauce are needed for the burgers. Extra pesto sauce can be frozen for another time. – McClatchy-Tribune News Service
Mix chicken, pesto, black pepper and salt together in a small bowl. Shape into burgers about 7.5cm to 8.5cm round and 1.1cm thick. Heat a nonstick skillet over medium-low heat. Spray with olive oil spray and saute burgers 5 minutes on each side. A meat thermometer should read 75°C.
Meanwhile, spray hamburger rolls with olive oil spray and toast in a toaster oven or under the broiler. Place cooked chicken burgers on bottom half of each roll. Place 1 tomato slice on top. Garnish the plate with extra slices. Close with top of roll and serve.
Garden Fresh Pasta Salad
Makes 2 servings
110g tricolour rotini, fusilli or other short cut pasta
2 spring onions, sliced
½ medium cucumber, peeled and cut into 1.1cm cubes (about 1 cup)
2 tablespoons reduced-fat oil and vinegar dressing
Salt and freshly ground black pepper
¼ cup snipped basil leaves
Bring 2 to 3 litres of water to a boil in a large saucepan. Add pasta and boil 8 minutes or according to package instructions. Drain and add scallions, cucumber and dressing. Toss well. Add salt and pepper to taste. Sprinkle basil on top.