Description
These Caprese Pesto Chicken Burgers combine juicy, flavorful ground chicken patties with classic Italian toppings like fresh mozzarella, basil, and tomatoes. Grilled to perfection and topped with pesto, these burgers are a delicious twist on a traditional favorite, perfect for summertime cookouts or a tasty weeknight meal.
Ingredients
For the 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 the Burger 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, black pepper, and chopped basil. Use your hands, a silicone spatula, or a metal spoon to thoroughly combine all ingredients until evenly mixed.
- Form the Patties: Scoop a heaping half-cup portion of the mixture using a measuring cup. Use your hands to shape the mixture into a plump, compact burger patty. Repeat to make 8 to 9 patties, each weighing about 4.5 to 5 ounces (127–142g).
- Chill the Patties: Place the patties on a parchment paper-lined baking sheet or plate. Cover and refrigerate for at least 30 minutes and up to 6 hours. This helps the patties hold their shape during grilling. Alternatively, freeze the patties for up to 3 months and thaw in the refrigerator before cooking.
- Prepare the Grill: Clean your grill grates and grease them with vegetable oil. To do this, pour a small amount of vegetable oil onto a paper towel and rub it carefully over the grates. Preheat the grill to high heat.
- Grill the Burgers: Place the chilled chicken patties onto the heated grill and close the lid. Grill for about 5 minutes on one side. Flip the burgers and continue grilling for another 4 minutes or until an internal meat thermometer inserted into the center reads 165°F (74°C). Monitor closely to prevent overcooking and drying out.
- Assemble the Burgers: Spread pesto on the inside of each hamburger bun or roll half. On the bottom bun, layer the grilled chicken burger, a slice of fresh mozzarella, fresh basil leaves, and a slice of tomato. Top with the other bun half.
- Store Leftovers: Store any leftover chicken burgers in an airtight container in the refrigerator for up to 5 days.
Notes
- Make sure to use a meat thermometer to avoid overcooking the chicken patties, as this can dry them out.
- Chilling the patties before grilling helps them keep their shape and prevents falling apart on the grill.
- Breadcrumbs help bind the patties together but can be substituted with gluten-free breadcrumbs if necessary.
- Worcestershire sauce adds depth of flavor but can be omitted or replaced with soy sauce for a different flavor profile.
- Use fresh basil for best flavor, but dried basil can be used in a pinch.
- Leftover patties can be frozen for longer storage up to 3 months.