Chicken & slow-roasted tomato burgers with pesto mayonnaise reicpe

Ingredients

• 1¼ pounds ground chicken
• 10 ounces Slow-Roasted Tomatoes or sun-dried tomatoes (not in oil), finely chopped
• 1 onion, chopped
• 2 garlic bulbs, crushed and chopped
• Leaves from 2 thyme sprigs, chopped
• 1 recipe quantity Sweet Potato Wedges, to serve
• 2 teaspoons truffle oil (optional)
• 2 tablespoons breadcrumbs
• 2 teaspoons Worcestershire sauce
• ½ teaspoon Tabasco
• 1 tablespoon olive oil
• 4 bread rolls, sliced in half
• 1 handful of arugula leaves
• Sea salt and freshly ground black pepper

• 2 tablespoons Fresh Basil Pesto
• ¼ cup Mayonnaise

1. Heat the oven to 400°F. Put the ground chicken in a bowl and add the tomatoes, onion, garlic, thyme, truffle oil, if using, breadcrumbs and Worcestershire sauce and Tabasco, and mix together well until combined. Shape into 4 burgers, then cover and chill 20 minutes in the refrigerator to firm up while you start to cook the sweet potato wedges.
2. Meanwhile, mix together the pesto and mayonnaise, cover and chill in the refrigerator until ready to use.
3. Heat the olive oil in a ridged grill pan or heavy skillet over medium-high heat. Add the burgers and cook 3 to 4 minutes on each side until browned, turning the heat down to low if they start to brown too quickly. Transfer to the oven and cook 5 to 10 minutes with the sweet potatoes until cooked through and browned.
4. Remove the burgers from the oven, cover and let rest in a warm place while you toast the bread rolls. Put some arugula leaves on the bottom half of each bun, top with a spoonful of the pesto mayonnaise, then the burger, another spoonful of pesto mayonnaise, then the remaining bun. Serve with the sweet potato wedges.