If you’re craving a burger that sings with Mediterranean charm and packs a punch of vibrant flavors, then the Feta and Sun-Dried Tomato Chicken Burgers with Pesto Mayo Recipe is exactly what you need. This recipe combines juicy ground chicken mixed with tangy feta cheese and rich sun-dried tomatoes, all elevated by the herbaceous, creamy pesto mayo that ties every bite together. It’s a fresh, colorful twist on the classic burger—perfect for lunch or dinner when you want something both comforting and exciting.
Ingredients You’ll Need
This recipe comes together with simple, fresh ingredients that each add their own special something, from creaminess and tang to savory depth and herbal brightness. These essentials don’t just bring flavor—they build layers of texture and beautiful pops of color that make the burgers as pleasing to the eye as to the palate.
- 1 pound ground chicken or turkey: Choose chicken for a lighter, tender base that soaks up all the mix-ins perfectly.
- 2 ounces crumbled feta cheese: Adds a creamy, tangy bite that makes these burgers unmistakably Mediterranean.
- 1/3 cup chopped oil-packed sun-dried tomatoes (drained with oil reserved): Their intense sweetness and slight chew bring soulful depth and the reserved oil will boost moisture.
- 1 tablespoon chopped fresh basil: Provides an aromatic herbal note that freshens up each bite.
- ¾ teaspoon kosher salt: Essential for seasoning and bringing all the flavors alive.
- ½ teaspoon ground black pepper: Adds just the right amount of mild heat and complexity.
- 1-2 tablespoons oil from the sun-dried tomatoes: Used in the patty mix to keep the burgers juicy and flavorful.
- 4 pretzel buns (insides lightly toasted): Their chewy texture and slight sweetness create the perfect sturdy vessel for these flavorful patties.
- ¼ cup mayonnaise: Forms the creamy base for the luscious pesto mayo.
- 3 tablespoons basil pesto (homemade or store-bought): Bursting with basil and garlic, pesto amps up the herbal goodness of the mayo.
- 2 tablespoons sour cream: Adds tang and helps mellow the pesto mayo for a balanced finish.
- Spinach or Lettuce leaves: Include a fresh crunch and vibrant green color.
- Sliced fresh tomatoes: Offer juicy sweetness and a pop of red color.
- Red onion slices: Bring a punch of sharpness and texture.
- Avocado slices: For rich creaminess and a buttery softness that complements the feta beautifully.
How to Make Feta and Sun-Dried Tomato Chicken Burgers with Pesto Mayo Recipe
Step 1: Mix the Patty Ingredients
Begin by placing your ground chicken or turkey in a large bowl. Add the crumbled feta cheese, chopped sun-dried tomatoes (reserve their oil!), fresh basil, kosher salt, and black pepper. Pour in 1 to 2 tablespoons of the sun-dried tomato oil—it’s packed with savory flavor and moisture that will keep your patties juicy. Gently mix all the ingredients with your hands or a spoon just until combined—don’t overwork the meat, or the texture may become dense. This combination ensures every bite bursts with the distinctive tanginess of feta balanced by the rich chewiness of sun-dried tomatoes.
Step 2: Form and Chill the Patties
Divide the mixture evenly into four portions, then shape each into a burger patty about ¾ inch thick. Try to make the patties uniform so they cook evenly. Once shaped, let them chill in the refrigerator for at least 10 minutes—this helps the cheese and tomatoes bind with the meat, preventing the patties from falling apart on the grill or skillet.
Step 3: Prepare the Pesto Mayo
While the patties chill, combine the mayonnaise, basil pesto, and sour cream in a small bowl. Stir until smooth and creamy. This pesto mayo isn’t just a spread; it’s a flavor powerhouse that brings fresh basil’s bright aroma with the creaminess of mayo and sour cream, perfectly complementing the savory patties.
Step 4: Cook the Patties
Heat a grill pan or skillet over medium heat and lightly oil it (you can reuse a bit of the sun-dried tomato oil here too). Cook the chicken patties for about 5 minutes per side or until they reach an internal temperature of 165°F and develop a beautiful golden-brown crust. Resist the urge to press them down—that keeps them juicy inside. If you want, toast your pretzel buns lightly right before your patties are done to add a warm, slightly crispy touch that holds all the flavors together.
Step 5: Assemble the Burgers
Spread a generous layer of pesto mayo on both the top and bottom buns. Add a leafy bed of spinach or lettuce, then place your cooked chicken burger on top. Follow with fresh tomato slices, red onion rings, and avocado slices. Cap it all with the top bun, and you have a stacked, colorful burger packed with fresh and bold Mediterranean flavors.
How to Serve Feta and Sun-Dried Tomato Chicken Burgers with Pesto Mayo Recipe
Garnishes
Enhance your presentation and flavor by adding fresh basil leaves or a sprinkling of extra feta on top of the patty before you close the bun. A lemon wedge on the side can also be a lovely touch for those who want a bright citrus twist as they dig in.
Side Dishes
These burgers pair beautifully with crisp, herbed potato wedges or a simple mixed green salad tossed in balsamic vinaigrette. Roasted vegetables with garlic and rosemary or Mediterranean couscous can turn this meal into a feast full of complementary textures and tastes.
Creative Ways to Present
For a casual get-together, serve sliders with cocktail toothpicks and a variety of dipping sauces like tzatziki or spicy harissa mayo alongside the pesto mayo. Alternatively, turn these into a colorful platter with deconstructed burger elements for a fun, hands-on eating experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover patties or buns, store them separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart preserves the buns from becoming soggy and the patties from drying out.
Freezing
These burger patties freeze beautifully. After shaping, place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a zip-top bag or airtight container. They can be frozen for up to 2 months. Defrost overnight in the fridge before cooking.
Reheating
To reheat, warm patties gently in a skillet over medium-low heat to prevent drying out. Toast your buns separately to refresh them. Avoid microwaving if possible, as it can make the meat rubbery and the bun soggy.
FAQs
Can I use turkey instead of chicken for this burger?
Absolutely! Ground turkey works just as well and will give you a slightly different but equally delicious flavor. Both lean meats soak up the feta and sun-dried tomato flavors beautifully.
What if I can’t find pretzel buns?
Any sturdy bun will do, such as brioche, ciabatta, or even whole wheat burger buns. Pretzel buns are special because of their chewy texture and subtle sweetness, but the recipe is flexible to what you have on hand.
Is it better to use oil-packed sun-dried tomatoes?
Yes, oil-packed sun-dried tomatoes generally have richer flavor and softer texture. Draining and reserving the oil also gives you delicious, naturally infused oil to use in your patties and cooking.
Can I make the pesto mayo ahead of time?
Definitely! The pesto mayo tastes great when made a few hours in advance and stored in the fridge, allowing the flavors to meld. Just give it a quick stir before spreading on your buns.
What’s the best way to keep the patties from falling apart?
Using the feta cheese and sun-dried tomato oil as binders helps, and chilling the patties before cooking firms them up. Also, avoid overmixing and handle the patties gently when shaping and cooking.
Final Thoughts
Now that you’ve got the full scoop on the Feta and Sun-Dried Tomato Chicken Burgers with Pesto Mayo Recipe, I hope you’re as excited as I am to bring these bright, juicy burgers to your table. They’re perfect for those days you want an easy yet special meal that bursts with Mediterranean flavor and fresh, satisfying textures. So gather your ingredients and treat yourself to a homemade burger experience that will quickly become a new favorite to share with family and friends.
