Ankersrum USA

Feta and Fig Chicken Burgers with Arugula Walnut Pesto

We can’t let grilling season pass by without putting the meat mincer attachment to use!  Perfect for freshly made burgers using whatever kind of meat you want.  We’ve used chicken thighs to create a flavorful and juicy burger stuffed with feta cheese and fig jam.  Then we broke out the blender attachment to quickly whip up an arugula walnut pesto to go along with them.  And if you really want to go all out, well, the mixer does an excellent job making homemade hamburger buns.

From AnkarsrumUSA recipe developer, Carmi Adams:

When using the meat mincer attachment, there are 2 helpful and important tips.

1: Chill your meat in the freezer for a bit.  Really cold meat will have a much nicer texture once ground, especially poultry.

Cut into chunks that will fit through the mincer attachment, spread out and place in the freezer for 30-45 minutes.  I also chill the metal parts of the attachment in the summertime as well, so everything is nice and cold and processes very quickly.

2: The discs and blade are not dishwasher safe and can rust easily.  Wash and thoroughly dry after each use and then rub with a little oil to help keep in good condition.

I actually use a food grade butcher block oil on the disc and blade since cooking oil will eventually go rancid and sometimes I don’t use the meat mincer attachment for months.


I like my burgers to have lots of flavor, so I’m always either mixing ingredients in with the ground meat, or stuffing the burgers.  The key to a stuffed burger is to form thin patties, then sandwich them together with the filling between them.

Sandwich together and firmly pat all around to seal those flavors in


Now what’s a burger without condiments?  This pesto forgoes the usual ketchup/mustard/mayo and pairs really well with the feta and fig flavors.

Just a touch a basil for that classic pesto flavor, and then lots of peppery arugula, yum!


I like to add a touch of fig jam on the hamburger bun as well as some fresh arugula to layer on the burger.  But feel free to play around with your favorite burger toppings!

Please let us know if you have any questions or comments about this recipe.  We hope you all are having a great summer, wherever you may be.  Happy grilling!

 Feta and Fig Chicken Burgers with Arugula Walnut Pesto

Prep Time: 30 minutes

Cook Time: 14 minutes



275 g. (1 1/4 cups) olive oil

6 cloves garlic, peeled

120 g. (3 cups) fresh baby arugula

20 g. (1/2 cup) fresh basil

112 g. (4 oz.) parmesan cheese, finely shredded

130 g. (1 cup) walnuts


(3 pounds) boneless skinless chicken thighs, cut into 1-2 inch chunks

kosher salt

freshly ground black pepper

227 g. (8 oz.) feta cheese, crumbled

150 g. (1/2 cup) fig jam or preserves

For servings buns, favorite burger toppings


For Pesto:

Set up the Ankarsrum mixer base with the blender attachment.  Place the pesto ingredients in the blender in the order they are listed.  Blend on high speed (6 o’clock) until a slightly chunky consistency is achieved.  Place in a lidded container and store in the refrigerator until ready to use.  Can be made several days in advance.

For Burgers:

Spread the chicken out on a large tray or baking sheet and place in the freezer for 30-45 minutes, along with the metal components of the meat mincer attachment.

Assemble meat mincer attachment and turn the speed to medium high (4-5 o-clock).  Place a large bowl underneath to catch the freshly ground chicken.  Use the plunger to push the chicken through.

Season the ground chicken with salt and pepper according to personal preference.

Mix together the feta and fig jam in a small bowl.

Divide the meat into 16 equal portions (86 g. / 3 oz.).  Flatten each portion into a thin patty.  Place a heaping tablespoon worth of filling on half the patties.  Top with remaining patties and firmly pat all the way around to seal edges.

Preheat gas or charcoal grill to high.  Grill 5-7 minutes per side.  Alternately, cook on a well greased griddle or large skillet over medium high heat on a cooktop for approximately 4 minutes per side.

Spread pesto on hamburger buns and top with patties.  Serve with any other burger toppings that are desired.


Yield: 8 hamburgers


Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.