Miso Pulled Chicken Pistachio Pesto Burger

A fresh and exciting alternative to classic beef and cheese burgers

by Justina Sullivan
Miso Pulled Chicken Pistachio Pesto Burger Recipe

Table of Contents

Miso Pulled Chicken Pistachio Pesto Burger: A Fresh Fusion for Burger Lovers

There are so many types of burgers — fat, juicy, cheese-loaded creations spilling out of their buns; gourmet, multi-layered gastro burgers; luxurious, caviar-topped show-stoppers; healthy vegetarian and vegan options; and bold, flavour-packed fusion burgers. This Miso Pulled Chicken Pistachio Pesto Burger definitely falls into the last category.

Miso Pulled Chicken Pistachio Pesto Burger Recipe

A Fresher Lighter Burger Option With Plenty of Flavour and Crunch

A beautiful combination of Japanese miso pulled chicken, fresh and zingy lemon-drizzled lettuce, crisp cucumber, and a crunchy chilli pistachio pesto sauce. It’s fresh, it’s exciting, and it’s a slightly healthier option compared to burgers dripping with melted cheese..

Recipe: Miso Pulled Chicken Pistachio Pesto Burger

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Miso Pulled Chicken Pistachio Pesto Burger

A beautiful combination of umami Japanese miso pulled chicken, layered in between fresh zingy lemon drizzled lettuce and cucumber, then topped with a crunchy chilli pistachio pesto sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2

Ingredients

Burger ingredients

  • 2 brioche buns
  • 2 medium chicken breasts or thighs
  • 1 small Romain lettuce
  • 1/4 cucumber
  • 1/2 lemon
  • Salt
  • Butter for the buns

Miso Sauce

  • 1 tbsp vegetable oil for frying
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 garlic clove minced
  • 2 tsp ginger minced
  • 2 tbsp tomato sauce
  • 60ml water or light chicken stock

Pistachio Basil Pesto

  • 1/4 cup shelled pistachios 60ml
  • 1/2 small garlic clove crushed
  • 1 cup basil tightly packed
  • juice of half a medium lemon
  • 60ml olive oil
  • 1 small green chilli minced

Instructions

  • Place chicken fillets in a saucepan and cover with salted water. Once the water has come to a boil, cover with a lid and turn to simmer for 15 minutes.
  • Whilst chicken breasts are poaching, prepare the pistachio pesto. Chop pistachios into small chunks. Chop basil into small pieces. Place all ingredients in a bowl and combine well. Set aside.
  • For the miso sauce: Heat a saucepan with vegetable oil, gently fry garlic and ginger for 1 minute. Add the rest of the ingredients and using a fork whisk continuously until it forms a smooth sauce. Remove from heat.
  • When chicken is ready remove from water and using 2 forks shred into small pieces. Place chicken into miso sauce and over a gentle heat combine the sauce well with the chicken. If using black sesame seeds sprinkle them through the chicken once it is off the heat.
  • Squeeze lemon over shredded lettuce and cucumber slices. Sprinkle with salt.
  • Switch oven to grill setting and toast the inside of the brioche buns until nicely browned.
  • Butter each side of the bun generously. Layer first with lettuce, then pulled chicken, cucumber and top with pistachio pesto.