Recipe: Miso Pulled Chicken Pistachio Pesto Burger

How do you make burgers more interesting?

There are many types of burgers now – fat juicy cheesy spilling-out-of-the-bun types, gourmet multi-layered gastro burgers, expensive up-market caviar show-stoppers, healthy vegetarian and vegan creations and flavor-packed fusion burgers. This Miso Pulled Chicken Pistachio Pesto Burger falls into the last category.

Pulled Chicken Burger

A beautiful combination of Japanese miso pulled chicken, combined with fresh zingy lemon drizzled lettuce, cucumber and topped with a crunchy chilli pistachio pesto sauce. It’s fresh, it’s exciting and is a slightly healthier option than the other burgers dripping with cheese.

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Parmesan Fried Pesto Egg Burger – with crunchy radicchio, tomatoes, onion and lemon
Sambal Fried Chicken Burger – with zingy Asian-style lemongrass and sambal sauce

Miso Pulled Chicken Pistachio Pesto Burger

Print Recipe

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.

Author: Flaevor
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 minutes
Yield: 2 1x

Ingredients

Scale

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

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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.