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
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
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
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.
Caprese Pesto Chicken Burgers Recipe
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.
Ingredients You’ll Need
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.
- 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.
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