Caprese Pesto Chicken Burgers Recipe
These Caprese Pesto Chicken Burgers feature juicy ground chicken patties seasoned with Italian herbs, parmesan, and garlic, topped with fresh mozzarella, ripe tomato slices, and a generous dollop of basil pesto. Inspired by the classic Caprese salad, these burgers offer a fresh, summery flavor that can be grilled for a smoky touch or cooked on the stove for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-9 burgers
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Ingredients
Chicken Burgers
- 2 pounds (907g) ground chicken (92% lean)
- 1 large egg, beaten
- 2 Tablespoons (30ml) extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 cup (45g) breadcrumbs
- 1/2 cup (45g) freshly grated parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 Tablespoons finely chopped fresh basil (or 2 teaspoons dried)
For Serving
- Hamburger buns or sandwich rolls
- Pesto (store-bought or homemade)
- Fresh mozzarella slices
- Fresh basil leaves
- Sliced tomatoes
Instructions
- Mix Ingredients: Place the ground chicken in a large mixing bowl. Add the egg, olive oil, Worcestershire sauce, breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, salt, black pepper, and finely chopped basil. Use your hands, a silicon spatula, or a metal spoon to thoroughly combine all ingredients until evenly mixed.
- Form Patties: Use a 1/2-cup measuring cup to scoop a heaping portion of the mixture. With your hands, shape the portion into a plump, compact burger patty about 4.5–5 ounces (127–142g) each. This recipe makes 8 to 9 patties.
- Chill Patties: Place the formed patties on a parchment paper-lined baking sheet or plate. Cover them and refrigerate for at least 30 minutes and up to 6 hours. This step helps the patties hold their shape better during cooking. Patties can also be frozen for up to 3 months; thaw in the refrigerator before cooking.
- Prepare Grill: Clean the grill grates thoroughly. Lightly oil the grates by pouring a small amount of vegetable oil onto a paper towel and carefully rubbing it over the hot grill grates with tongs. Preheat the grill to high heat.
- Grill Burgers: Place the cold chicken patties on the preheated grill. Close the grill lid and cook for 5 minutes. Flip the burgers and continue grilling covered for another 4 minutes or until an instant-read meat thermometer inserted into the center reads 165°F (74°C). Be careful not to overcook to prevent drying out the burgers.
- Assemble Burgers: Spread pesto on the inside of each bun half. Place the grilled chicken burger on the bottom bun, then layer a slice of fresh mozzarella, fresh basil leaves, and a slice of tomato. Top with the other bun half to finish the burger.
- Store Leftovers: Place any leftover cooked burgers in an airtight container and store in the refrigerator for up to 5 days.
Notes
- If you don’t have a grill, you can cook the burgers in a skillet or on a grill pan over medium-high heat until fully cooked through, about 5-6 minutes per side.
- For a homemade pesto, blend fresh basil, garlic, pine nuts, parmesan cheese, and olive oil until smooth.
- Use a meat thermometer to ensure burgers reach a safe internal temperature of 165°F (74°C).
- Freezing raw patties separated by parchment paper allows for easy cooking later; thaw thoroughly before grilling.
- Serve with your favorite bun or a lettuce wrap for a low-carb option.
