Chicken-Pesto Burgers

For the burgers:
1 lb. pkg ground chicken
1/4 c. pesto
1/8 c. sun-dried tomato-chopped
1 t. dried onion
1/4 c. Parmesan cheese
splash of balsamic vinegar
1/4t t. poultry seasoning
1/2 t. Italian seasoning
olive oil
quartered artichokes-roasted at 350 degrees for 10 mins.

Mix all of the above except the roasted artichoke. Form into patties, brush with olive oil and freeze until firm about 30 minutes. Meanwhile roast artichokes and mix up Balsamic Mayo.
Grill burgers until juices run clear.

For Mayo:
1/2 T. pesto
2 to 3 T. mayo
fresh cracked black pepper
splash of Balsamic vinegar

Mix all ingredients together and chill.