Recipes, Tried & Tasted

Chicken and Bacon Pesterella Burger

Chicken and Bacon Pesterella Burger | The Mother Cooker

Putting a bit of a different spin on tried and tasted today, where I have tried to re-create something I ate at a restaurant. I visited a branch of Gourmet Burger Kitchen for my husband’s birthday and had their ‘Chicken and Bacon Pesterella Burger’. Genuinely one of the nicest things I’ve eaten and I can’t even explain their Thai prawns with jam salsa. Wow. I’d never been there before, but it is one of my husbands faves and I will most be certainly going back. I loved my burger so much, that I thought I would re-create it at home. Hope you enjoy this new spin on ‘Tried and Tasted Tuesday.

Serves: 2
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients
  • 2 chicken breasts
  • 2 slices of mozzarella cheese
  • 2 packs of fresh basil
  • Olive oil
  • 3 garlic cloves
  • 20g Parmesan cheese
  • 30g pine nuts
  • 2 tblsp mayonnaise
  • Salad leaves
  • 1 large tomato
  • Half a small red onion
  • 2 ciabatta style buns
Directions
  1. First make your pesto by adding garlic, pine nuts, Parmesan and 1 and a half packs of basil to a food processor. Blitz, then whilst still on, slowly add enough olive oil to bring it to your desired consistency.
  2. Make your mayonnaise by blitzing your mayo with the rest of the basil leaves. Or you could simply chop the basil up super fine and stir in.
  3. To make your salsa, finely chop the tomato and red onion. Pop step 1-3 to the side for later.
  4. Grill your chicken in a griddle pan for 5-7 minutes on each side, until cooked all the way through. Once flipped, add your bacon to the pan.
  5. Once cooked, add a slice of mozzarella on top of your chicken, add bacon on top and flip on the the pan to melt for 30 seconds.
  6. Layer your burger as you wish, add salad leaves, pesto, basil mayo and salsa. I suggest only a tblsp or so of pesto.

*You can save any leftover pesto in an ice cube tray and freeze. Pop in to soups, yum!