Mini Chicken Burgers with Cream Sauce Recipe

In a large bowl, mix ground chicken, 3 tsp. pesto, breadcrumbs, Parmesan, and 1/4 tsp. each salt and pepper. Cook a small portion of the meat to test for seasoning. Adjust seasoning as needed.

Using an ice cream scoop, divide meat into 8 portions. Press each mound with your palm into a thin patty. Press your thumb into the center of each to make an indentation.

Heat about 2 Tbsp. oil in a large frying pan over medium heat. Add enough patties to not crowd the pan, and cook until browned on both sides and cooked through. Drain on a rack over paper towels.

Meanwhile, mix remaining pesto, cream, and milk together. Serve chicken patties with pesto cream and rice.

Recipe originally published in the June 2017 issue of Good Housekeeping Philippines.