Photo of Italian pesto chicken burger by WW

Italian pesto chicken burger

Total Time
25 min
10 min
15 min
These grilled chicken burgers topped with melted cheese and roasted bell peppers and paired with a simple stir-together pesto mayonnaise are sure to become a new favorite meal. They can be made indoors or out and will be on the table in less than 30 minutes. Swap tomatoes for the roasted red pepper or spinach leaves or butter lettuce for the romaine, if you like or have those ingredients on hand. When melting the cheese, you may want to cover the pan or grill to speed the process. Serve the burgers with a simple side salad to complete the meal.


Uncooked chicken burger

4 oz

Fat free mayonnaise

2 tsp

Reduced-fat pesto sauce

2 tsp

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Cooking spray

2 spray(s)

Shredded part skim mozzarella cheese


Light hamburger bun

2 item(s), toasted


2 leaf/leaves, large, romaine

Roasted red peppers (packed in water)

½ cup(s), well drained, chopped


  1. Combine mayonnaise and pesto in a small bowl. Cover and refrigerate until chicken burgers are ready.
  2. Season frozen burgers with salt and pepper. Spray pan or outdoor grill with cooking spray and preheat to medium-high. Cook frozen chicken burgers, turning occasionally, until internal temperature reaches 165°F (about 15 minutes).
  3. Top burgers with cheese to melt.
  4. Spread buns with mayonnaise-pesto mixture and layer with romaine lettuce leaves. Top each with a burger and roasted peppers.