Packed with the flavors of parmesan cheese, Italian seasoning, and fresh basil, these caprese pesto chicken burgers are the most flavorful chicken burgers I’ve ever had. Top with fresh mozzarella cheese, a slice of juicy tomato, and a generous dollop of basil pesto for a summery burger inspired by colorful caprese salad.
Inspired By Caprese Salad
If you haven’t had caprese salad before, it’s simply layers of fresh mozzarella, juicy tomatoes, and fresh basil leaves, often topped with a drizzle of olive oil and sometimes balsamic vinegar. The name caprese is for the Italian island of Capri, where this simple yet flavorful delight (which resembles the Italian flag) is said to have originated.
I love this Mediterranean-inspired flavor combo, and by the recommendation of team member, Beth, I made these caprese-inspired chicken burgers. We LOVED them. I don’t share dinner recipes too often, so when I do, you know it’s a favorite!! (By the way, here’s my collection of summer dinner ideas if you’re looking for more inspiration. And if you want a meat-free option, use these black bean burgers instead of making the chicken burgers.)
Chicken Burger Mix-Ins
The ingredients for the burger patties are similar to my baked chicken meatballs recipe. For the ground chicken, I usually use 92% lean.
Egg: An egg binds the mixture together so the burgers hold together on the grill.
Olive Oil: This keeps the lean meat tasting juicy.
Worcestershire Sauce: Just a dash adds big flavor. If you don’t have it, you can substitute balsamic vinegar instead, or simply leave it out.
Breadcrumbs: Any kind you have—plain, panko, Italian seasoned, or gluten free.
Parmesan Cheese: Freshly grate parmesan on the side of your box grater with smaller holes, so it’s pretty fine.
Italian Seasoning, Garlic Powder, Salt + Pepper: For flavor.
Fresh Basil: Finely chop some fresh leaves to go in the burger patties, and save some leaves for topping the burgers once they’re cooked.
Overview: How to Make Caprese Pesto Chicken Burgers
Place the chicken into a bowl and then add the remaining burger ingredients. Mix well.
Form into 8 or 9 plump and compact patties. Each will be a heaping 1/2 cup of the chicken burger mixture. If you have a scale, each will weigh about 4.5–5 ounces (127–142g).
Success Tip: Chill for 20 to 30 Minutes
Place patties onto a lined baking sheet or plate, then cover and refrigerate for at least 20–30 minutes, and up to 6 hours.
Why? This is key to set the shape and make sure they won’t fall apart on the grill. Refrigerating the uncooked burgers also gives the chicken a chance to absorb all those incredible flavors.
I highly recommend grilling the chicken burgers because it really locks in all the moisture and adds the most wonderful grilled smoky flavor. Maybe it’s pouring down rain outside or you don’t have access to a grill, so cooking on the stovetop is another option. See instructions for both in the recipe card below.
Cook the chicken burgers until a meat thermometer registers 165°F (74°C). They’ll cook in about 10 minutes on a high-heat grill or medium-high stove:
And Here’s What You Need for Assembling
Buns: A sturdy burger bun is best for this hearty chicken burger and toppings. I especially like brioche buns or ciabatta rolls for these. Place the halves on the grill for a minute to give them a toasty interior.
Pesto: Spread pesto on the inside of each bun half. You can use store-bought, but there is nothing like freshly made homemade pesto and it’s so much easier to make than you think.
Fresh Mozzarella: As opposed to the shredded stuff you buy in bags to sprinkle on homemade pizza, buy a ball of fresh mozzarella and slice it into rounds.
Tomato: Slice up a couple of ripe, juicy tomatoes—a key ingredient in caprese salad.
Fresh Basil: Layer a few leaves in between the mozzarella and tomato slices.
What to Serve With the Chicken Burgers
A fresh garden salad, corn on the cob, and some cool watermelon are my favorite sides for these. For ideas on what to serve after the burgers, here’s a collection of desserts for a BBQ cookout.
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Caprese Pesto Chicken Burgers
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Author: Sally
Prep Time:40 minutes
Cook Time:10 minutes
Total Time:50 minutes
Yield:8-9 burgers
Category:Dinner
Method:Grilling
Cuisine:American
Description
Top these juicy chicken burgers with fresh mozzarella cheese, a slice of juicy tomato, and a generous dollop of basil pesto for a summery burger inspired by colorful caprese salad. You can cook the burgers on the grill or stove; see recipe Note for the stove.
Chicken Burgers
For Serving
Instructions
Place the ground chicken in a large mixing bowl. Add the remaining burger ingredients, and use your hands, a silicone spatula, or a metal spoon to thoroughly mix.
Once completely combined, use a 1/2-cup measuring cup to scoop a heaping portion of the mixture, then use your hands to form a plump and compact burger patty. This makes 8–9 patties that weigh about 4.5–5 ounces (127–142g) each.
Place the patties onto a parchment paper-lined baking sheet or plate. Cover and refrigerate for at least 30 minutes and up to 6 hours. This ensures the patties will hold their shape. You can also freeze the patties for up to 3 months. Thaw in the refrigerator.
Clean the grill and grease with vegetable oil. Pour a little vegetable oil on a paper towel and carefully rub all over the grates. Preheat grill to high. Place cold chicken burgers on heated grill and cook for 5 minutes with the lid closed. Flip burgers over and cook, covered, until a meat thermometer registers 165°F (74°C) when inserted into the center of the burger, about 4 more minutes. Overcooking will quickly dry them out, so keep a close eye.
For serving: Spread pesto on the inside of each bun half, then layer chicken burger, a slice of mozzarella, basil leaves, and a slice of tomato in between the bun halves.
Store leftover chicken burgers in an airtight container in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: You can shape the chicken burger patties up to 24 hours in advance, see step 3. You can also freeze the shaped patties for up to 3 months, see step 3. You can freeze the cooked chicken burgers as well. Cool completely, then wrap individually in plastic wrap and place in a freezer-friendly container for up to 3 months. Thaw in the refrigerator overnight or defrost in the microwave. Reheat to your liking.
Special Tools (affiliate links): Box Grater | Glass Mixing Bowl | Silicone Spatula | Baking Sheet or Plate | Parchment Paper | Turner | Cast Iron Grill Pan
Ground Chicken: The leaner the ground chicken, the higher the chance the burger can taste dried out. I recommend around 92% lean. Feel free to swap for ground turkey or beef instead.
Worcestershire Sauce: Just a dash of this condiment adds big flavor, but if you don’t have any, you can substitute balsamic vinegar or simply omit.
Breadcrumbs: Any kind: plain, toasted, panko, Italian, or gluten free.
Stovetop Directions: Heat 1 Tablespoon of vegetable or olive oil in a skillet (or brush a grill pan with the oil) over medium-high heat. Place cold chicken burger patties in hot skillet and cover with a lid or aluminum foil and reduce the heat to medium. Cook for 5 minutes. Flip burgers over and cook, covered, for an additional 4–5 minutes or until a meat thermometer registers the internal temperature as 165°F (74°C). If pan isn’t large enough, cook in batches.
Meat-Free Option: If you want to make this vegetarian, use these black bean burgers instead of making the chicken burgers.
