Rotisserie Pesto Chicken Burgers

• 2 lbs ground chicken
• 1/4 cup dry breadcrumbs
• 1/2 teaspoon fresh ground black pepper
• BASIL PESTO (use 1/2 cup or store-bought pesto)
• 2 cups packed fresh basil leaves
• 1 cup freshly grated parmesan cheese
• 3 garlic cloves, peeled
• 1/4 cup pine nuts
• 1/2 cup olive oil

1. Pesto Directions:
2. In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.
3. With the machine running add the olive oil and process until smooth.
4. Pour the mixture into a glass jar and float 1/2 inch of olive oil on top. When ready to use, pour off the olive oil and stir the pesto. It will keep in the refrigerator for up to 1 week or in freezer for up to two months.
5. Burger Directions:
6. In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.
7. Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.
8. Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.
9. Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.
10. Remove from the basket and serve immediately.

ground chicken, breadcrumbs, fresh ground black pepper, basil, freshly grated parmesan cheese, garlic, nuts, olive oil

Taken from www.food.com/recipe/rotisserie-pesto-chicken-burgers-156622 (may not work)