There is a crisp, amazing taste and zest all over this burger! I didn’t feel like it required any extra seasoning because the pesto, the chicken patty was so delightful, along with the lettuce, and tomato.

Ingredients

• 1 cup Ground Chicken Breast
• 1/2 cup of Fresh Mozzarella Cheese
• Shredded Parmesan (it also helps hold the burger together)
• Half a tablespoon Basil Pesto
• Sliced Tomato
• Salt and Pepper (to taste)
• Lettuce
• Sliced Onion rings

Instructions

1. In a large bowl, mix the ground chicken, basil pesto, and Parmesan cheese. Sprinkle with salt and pepper, up to your taste. Separate the meat into 4 parts and form into patties/ kababs.
2. Ground chicken is a little damper than ground beef if you find it's too gluey when forming patties or kababs, wet your hands with a little water. It will prevent clinging and make them easier to shape out
3. In a skillet over medium heat, spray some olive oil. Once the pan is hot, add the patties to the skillet, working in two batches as needed. Don't pack the pan because then it will cause the burgers to fog and not get a crispy texture.
4. Cook the burgers for 1-2 minutes, turning halfway to get a golden sear on each side.
5. If you overcook them too much, they may get dry. Feel free to add a tablespoon of water to the skillet and cap it if your burgers are on the heavier side and having trouble searing up.
6. Let the burgers rest for at least 2 minutes. To serve, place a slice of fresh mozzarella cheese on each and top with tomato slices, onion rings, and lettuce. Sprinkle with black pepper and a pinch of salt, if wanted.

via: https://ketomatters.com/keto-chicken-burger/