INGREDIENTS

1. 2lbsground chicken
2. 1/4cupdry breadcrumbs
3. 1/2teaspoonfresh ground black pepper

4. BASIL PESTO (use 1/2 cup)

5. 2cupsbasil leaves, fresh
6. 1cupparmesan cheese, freshly grated
7. 3garlic cloves, peeled
8. 1/4cuppine nuts
9. 1/2cupolive oil

DIRECTIONS

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.