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.
Ingredients
Chicken Burgers
2 pounds (907g) ground chicken (92% lean recommended)
1 large egg, beaten
2 Tablespoons (30ml) extra virgin olive oil
1 teaspoon Soy sauce
1/2 cup (45g) breadcrumbs (any type, including gluten-free)
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
- 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. You can also freeze the shaped patties for up to 3 months or 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.
Worcestershire Sauce: If unavailable, substitute with balsamic vinegar or omit entirely.
Ground Chicken: Use 92% lean ground chicken for best flavor and texture. You can also use ground turkey or beef instead.
Breadcrumbs: Any kind of breadcrumbs can be used, including plain, panko, Italian, or gluten-free options.
Stovetop Directions: Heat 1 Tablespoon of vegetable or olive oil in a skillet or brush grill pan with oil. Cook cold patties 5 minutes covered, flip, and cook for another 4–5 minutes until internal temperature reaches 165°F (74°C).
Meat-Free Option: Substitute the chicken burgers with black bean burgers for a vegetarian version of this recipe.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
