Pesto Sunflower Seed Chicken Burgers

Name: Pesto Sunflower Seed Chicken Burgers
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) ground chicken (85/15 blend preferred), cold, just removed from refrigerator; ½ cup (120 ml) basil pesto; ½ cup (70 g) sunflower seeds (raw or dry roasted, unsalted), lightly toasted if raw; ½ cup (50 g) panko breadcrumbs; 1 large egg, at room temperature; 1 clove garlic, minced; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (15 ml) olive oil, for brushing the sheet

From the MyKitchenBank Kitchen

Italian-inspired ground chicken burgers enriched with fresh basil pesto and toasted sunflower seeds, baked until golden. The pesto adds moisture and herbaceous flavor while the sunflower seeds provide a subtle crunch and nutty depth. These burgers stay juicy and flavorful, perfect served on a toasted bun with fresh tomato, arugula, and a dollop of ricotta.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 4 burgers

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Line a rimmed baking sheet with parchment paper
Have all ingredients measured and ready; work with cold chicken to keep patties firm
If using homemade pesto, prepare it ahead

1
Toast the sunflower seeds
- If using raw sunflower seeds, place them in a dry skillet over medium heat.
- Toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden.
- Transfer to a plate to cool slightly.
- Dry roasted seeds can be used as-is.
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Ready when: Seeds are light golden and fragrant
Tip: Watch carefully—seeds burn quickly. If you smell them nutty-sweet, they're done.
2
Combine the burger mixture
- In a large bowl, add the cold ground chicken, basil pesto, toasted sunflower seeds, panko, egg, minced garlic, salt, and black pepper.
- Using a fork or wooden spoon, gently fold and mix until just combined.
- Do not overmix, which toughens the burgers.
- The mixture should look loose and cohesive but not compacted.
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Ready when: Pesto and seeds are evenly distributed throughout the chicken
Tip: Keep the chicken as cold as possible while mixing. Chill the bowl first if your kitchen is warm.
3
Shape the patties
- Divide the mixture into 4 equal portions (about 170 g each).
- With clean, lightly wet hands, gently shape each portion into a patty about 4 inches (10 cm) in diameter and ¾ inch (2 cm) thick.
- Make a small indent in the center of each patty with your thumb to prevent them from puffing up during baking.
- Place on a plate.
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Ready when: Patties are uniform in size and thickness
Tip: Wet hands prevent sticking. Don't compress the patties too firmly or they'll be dense.
4
Prepare the baking sheet
- Brush the lined baking sheet lightly with olive oil.
- Arrange the four patties on the sheet, spacing them about 2 inches (5 cm) apart.
- Lightly brush the tops of each patty with the remaining olive oil.
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Ready when: Patties are evenly spaced and lightly oiled
Tip: Oil helps the exterior brown evenly and prevents sticking.
5
Bake the burgersOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven.
- Bake for 16–18 minutes, until the internal temperature reaches 165°F (74°C) at the thickest point.
- The exterior should be golden-brown and the patties cooked through.
- Do not flip; baking from one side produces the most even cook.
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Ready when: Internal temperature 165°F (74°C); exterior is golden-brown
Tip: Use an instant-read thermometer inserted horizontally into the center of a patty. Slightly undercooked chicken is unsafe, but overcooked becomes dry—the thermometer is your best guide.
6
Rest and serve
- Remove the sheet from the oven and let the burgers rest on the hot sheet for 5 minutes.
- This allows the juices to redistribute and the patties to firm up slightly, making them less likely to fall apart when removing or eating.
- Transfer to burger buns and top as desired—fresh tomato, arugula, ricotta, and extra pesto are excellent choices.
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Ready when: Burgers are cool enough to handle and firm
Tip: Resting is essential for juicy burgers. Don't skip it, even though it's tempting to eat right away.

Good to know

Tips

Keep the chicken cold while mixing. A warm kitchen can cause the fat to soften, making the mixture harder to shape and the burgers less juicy.
Don't overmix the burger mixture—fold just until the ingredients are evenly distributed. Overworking develops gluten in the panko and makes the patties tough and dense.
An instant-read thermometer is your best friend. Poultry must reach 165°F (74°C) for food safety. Check at the thickest point, inserting the probe horizontally for the most accurate reading.
Serve these burgers with fresh toppings that complement the pesto: ripe tomato, arugula or rocket, creamy ricotta, fresh mozzarella, or a swirl of extra pesto on the bun.

Make ahead

Patties can be shaped up to 4 hours ahead, covered, and refrigerated before baking. Bake from cold—add 2–3 minutes to the baking time if baking straight from the fridge.

Storage & reheating

Cooked burgers keep refrigerated in an airtight container for up to 3 days. Reheat wrapped in foil at 325°F (163°C) for 8–10 minutes until warmed through. Uncooked patties can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months; bake from frozen, adding 4–5 minutes to the cooking time.

Substitutions

basil pesto → arugula pesto or sun-dried tomato pesto. Use the same amount. Arugula pesto adds a peppery edge; sun-dried tomato brings Mediterranean sweetness.
sunflower seeds (raw or dry roasted, unsalted) → toasted pine nuts or chopped walnuts. Use the same amount by volume. Pine nuts are more delicate; walnuts add earthiness and a slightly stronger flavor.
panko breadcrumbs → regular breadcrumbs or finely crushed toasted almonds. Regular breadcrumbs will pack slightly more densely; almond flour creates a gluten-free burger with a different texture.
ground chicken (85/15 blend preferred) → ground turkey. Use the same weight. Turkey is leaner, so watch the baking time carefully to avoid drying out; 165°F remains the safe target temperature.