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Caprese Pesto Chicken Burgers

Caprese Pesto Chicken Burgers

iamwinfred
These Caprese Pesto Chicken Burgers take everything you love about a classic caprese salad and turn it into a juicy, handheld dinner. Ground chicken patties get mixed with parmesan, garlic, and basil, then topped with melty fresh mozzarella, ripe tomato, and a generous spoonful of basil pesto. Ready in about 30 minutes from start to finish, this is an easy weeknight recipe that tastes like summer on a plate.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 burgers
Calories 480 kcal

Equipment

  • Large mixing bowl
  • Cast iron skillet or grill pan
  • Instant-read meat thermometer
  • Spatula
  • Measuring cups and spoons
  • Parchment paper

Ingredients
  

  • 1.5 pounds ground chicken 680g
  • 1/3 cup grated parmesan cheese about 30g
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 2 tablespoons basil pesto for the patties
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil for cooking

For the Toppings

  • 4 ounces fresh mozzarella cheese 113g, sliced
  • 1 large tomato sliced
  • 1/4 cup basil pesto for spreading
  • fresh basil leaves a handful
  • 2 tablespoons balsamic glaze
  • 4 brioche buns toasted

Instructions
 

  • Mix ground chicken with parmesan, panko, egg, 2 tablespoons pesto, garlic, Italian seasoning, salt, and pepper until just combined.
  • Divide into 4 equal portions and shape into patties about 4 inches wide and ¾ inch thick. Press a small indent in the center of each.
  • Refrigerate shaped patties on parchment for at least 15 minutes to firm up.
  • Heat skillet or grill pan over medium heat with olive oil until shimmering.
  • Cook patties 5-6 minutes per side until golden and internal temperature reaches 165°F.
  • Top each patty with mozzarella and cover loosely for 1 minute to melt.
  • Toast brioche buns cut side down in a dry pan for 1-2 minutes until golden.
  • Spread pesto on bottom buns, add patty, tomato, basil, and balsamic glaze. Top with remaining bun and serve.

Notes

  • Don't overmix the patty mixture to keep burgers tender and juicy.
  • Use an instant-read thermometer to ensure ground chicken reaches 165°F.
  • Let patties rest for a few minutes after cooking so juices redistribute.
  • Toast buns to prevent sogginess from juicy toppings.
  • Pat tomato slices dry with paper towel before adding to burgers.
  • Swap ground chicken for ground turkey if preferred.
  • Use provolone or burrata instead of fresh mozzarella for variety.
  • Store cooked patties in refrigerator for up to 4 days.
  • Freeze uncooked or cooked patties between wax paper for up to 3 months.
  • Skip the bun and serve over greens for a low-carb option.

Nutrition

Serving: 1burgerCalories: 480kcalCarbohydrates: 28gProtein: 38gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 620mgPotassium: 540mgFiber: 2gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 12mg
Keyword caprese chicken burgers, chicken pesto burgers, ground chicken burgers, pesto chicken burgers, summer burgers
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