1. In a large bowl combine the ground chicken, grated garlic, garlic powder, Italian seasoning, onion powder, salt, pepper, Parmesan cheese, egg, and water. Mix will then form into 4 patties, making a small indent in the center of each patty to prevent them from puffing up in the center as they cook.

2. Add a few teaspoons of olive oil to a large fry pan and heat over medium heat. Add the chicken burger patties and press down slightly. Cook for 6 minutes.

3. While the burgers cook, combine as much mayo and pesto together as you’d like to make the pesto mayo spread. Add softened butter to both sides of the brioche buns and sprinkle with a little additional garlic powder, set aside.

4. After the burgers have cooked for 6 minutes, flip them and cook for an additional 5 minutes, pressing down slightly after flipping them. After 5 minutes check for internal temperate is 165 degrees before removing from the pan. If temperate has not been reached, add a tablespoon or 2 of water and cover with foil and cook for another 30 seconds, repeat as needed.

5. Add the burgers to a foil lined baking sheet and top each patty with a slice of Mozzarella cheese. Broil on high for 2:30 – 3 minutes…checking often. You want the cheese to have that slightly browned bubbled top but not so melty that the cheese slides off the burger.

6. While the cheese is broiling, add the buttered buns to the hot pan and toast until lightly browned.

7. Add the burgers to the buns, top with as much marinara and pesto mayo as you’d like then serve!