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Caprese Pesto Chicken Burgers Recipe

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These Caprese Pesto Chicken Burgers are juicy and flavorful, inspired by the fresh colors and tastes of a classic Caprese salad. Featuring ground chicken patties seasoned with Italian herbs and parmesan, topped with fresh mozzarella, basil pesto, tomato slices, and basil leaves, these burgers are perfect for a summer meal either grilled or cooked on the stove.

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

  1. Mix the Ingredients: Place the ground chicken in a large mixing bowl. Add the beaten egg, olive oil, Worcestershire sauce, breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, salt, pepper, and finely chopped fresh basil. Use your hands, a silicone spatula, or a metal spoon to thoroughly combine all the ingredients until evenly mixed.
  2. Form the Patties: Using a 1/2-cup measuring cup, scoop a heaping portion of the mixture, then shape it into a plump, compact burger patty with your hands. This recipe yields 8 to 9 patties, each weighing approximately 4.5 to 5 ounces (127–142g).
  3. Chill the Patties: Arrange the patties on a parchment paper-lined baking sheet or plate. Cover and refrigerate for at least 30 minutes and up to 6 hours. Chilling ensures the patties hold their shape during cooking. You can also freeze the patties for up to 3 months; thaw them in the refrigerator before cooking.
  4. Preheat and Prepare the Grill: Clean the grill grates and grease them by rubbing with a paper towel dipped in vegetable oil. Preheat the grill to high heat.
  5. Grill the Burgers: Place the cold chicken patties on the hot grill and cook with the lid closed for 5 minutes. Flip the burgers and continue cooking, covered, for about 4 more minutes or until a meat thermometer inserted in the center reads 165°F (74°C). Avoid overcooking to keep the burgers juicy.
  6. Assemble the Burgers: Spread pesto on the inside halves of the hamburger buns or sandwich rolls. Place the grilled chicken burger on the bun, then top with a slice of fresh mozzarella, fresh basil leaves, and a slice of tomato. Cover with the top half of the bun.
  7. Storage: Store any leftover chicken burgers in an airtight container in the refrigerator for up to 5 days.

Notes

  • You can cook these burgers on the stovetop if a grill is not available; use a skillet over medium heat, cooking patties for about 5-6 minutes per side until cooked through.
  • Using fresh basil in the burgers and as garnish enhances the Caprese flavor profile.
  • Use freshly grated parmesan cheese for best flavor and texture.
  • Do not overcook the chicken burgers to keep them juicy and tender.
  • Feel free to make homemade pesto or use a quality store-bought version.

Find it online: https://recipesbyliza.com/caprese-pesto-chicken-burgers-recipe/