Caprese Pesto Chicken Burgers - Sally's Baking Addiction (2024)

Ingredients

Chicken Burgers

• 2 pounds (907g) ground chicken (I usually use 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 pesto)
• Fresh mozzarella slices
• Fresh basil leaves
• Sliced tomatoes

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1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Store leftover chicken burgers in an airtight container in the refrigerator for up to 5 days.

1. 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.
2. Special Tools (affiliate links): Box Grater | Glass Mixing Bowl | Silicone Spatula| Baking Sheet or Plate | Parchment Paper | Turner | Cast Iron Grill Pan
3. 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.
4. 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.
5. Breadcrumbs: Any kind: plain, toasted, panko, Italian, or gluten free.
6. 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.
7. Meat-Free Option: If you want to make this vegetarian, use these black bean burgers instead of making the chicken burgers.