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.
One reader, Lauren, commented: “These are fantastic! We added balsamic glaze (in place of pesto) to the toppings, but otherwise made the recipe exactly as written. The burgers are juicy, easy to make, flavorful, and are definitely going on our regular summer dinner rotation… ★★★★★“
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
The ingredients for the burger patties are similar to my baked chicken meatballs recipe. For the ground chicken, I usually use 92% lean.
- Egg: An egg binds the mixture together so the burgers hold together on the grill.
- Olive Oil: This keeps the lean meat tasting juicy.
- Worcestershire Sauce: Just a dash adds big flavor. If you don’t have it, you can substitute balsamic vinegar instead, or simply leave it out.
- Breadcrumbs: Any kind you have—plain, panko, Italian seasoned, or gluten free.
- Parmesan Cheese: Freshly grate parmesan on the side of your box grater with smaller holes, so it’s pretty fine.
- Italian Seasoning, Garlic Powder, Salt + Pepper: For flavor.
- Fresh Basil: Finely chop some fresh leaves to go in the burger patties, and save some leaves for topping the burgers once they’re cooked.
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
Place patties onto a lined baking sheet or plate, then cover and refrigerate for at least 20–30 minutes, and up to 6 hours.
Why? This is key to set the shape and make sure they won’t fall apart on the grill. Refrigerating the uncooked burgers also gives the chicken a chance to absorb all those incredible flavors.
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
- Buns: A sturdy burger bun is best for this hearty chicken burger and toppings. I especially like brioche buns or ciabatta rolls for these. Place the halves on the grill for a minute to give them a toasty interior.
- Pesto: Spread pesto on the inside of each bun half. You can use store-bought, but there is nothing like freshly made homemade pesto and it’s so much easier to make than you think.
- Fresh Mozzarella: As opposed to the shredded stuff you buy in bags to sprinkle on homemade pizza, buy a ball of fresh mozzarella and slice it into rounds.
- Tomato: Slice up a couple of ripe, juicy tomatoes—a key ingredient in caprese salad.
- Fresh Basil: Layer a few leaves in between the mozzarella and tomato slices.
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.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 8-9 burgers
- Category: Dinner
- Method: Grilling
- Cuisine: American
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.
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
- 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.
- 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.
- Special Tools (affiliate links): Box Grater | Glass Mixing Bowl | Silicone Spatula | Baking Sheet or Plate | Parchment Paper | Turner | Cast Iron Grill Pan
- 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.
- 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.
- Breadcrumbs: Any kind: plain, toasted, panko, Italian, or gluten free.
- 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.
- Meat-Free Option: If you want to make this vegetarian, use these black bean burgers instead of making the chicken burgers.
- Serving Size: 1 plain burger
- Calories: 222
- Sugar: 0.5 g
- Sodium: 451.9 mg
- Fat: 13.3 g
- Carbohydrates: 5.3 g
- Protein: 20.7 g
- Cholesterol: 109.5 mg
I have 3 people in my houshold, so I made a half batch the first time. My mom loved them so much that she requested a full batch the second time. My basil plants absolutely thrived this summer, so the pesto was a great way to use a bunch at once, and I froze some pesto for later.
These are fantastic. I served with my garden tomatoes, fresh mozzarella and basil. Such a delicious recipe!
What an awesome idea! I love the combo and the simplicity of this recipe and it gives me another way to use up my garden basil and tomatoes!!
Thank you Sally!
Made these this past weekend and they were OUTSTANDING! Feel like sometimes chicken/turkey burgers can be dry and sort of flavorless. Absolutely not the case with these. Can’t wait to make again!
We grilled these tonight and they were soooo good! Moist and flavorful! I only had one pound of ground turkey so I halved all the ingredients except the egg. Chilled them for half an hour and grilled them. Didn’t have pesto but placed a slice of mozzarella, tomato and fresh basil on top. Excellent! Definitely making these again and again! Thank you for a fabulous recipe yet again!
We love them! So tasty, so easy!
Made this tonight so good! All I had was cherry tomatoes so I made them into a bruschetta “ketchup.” My 14 year old son gave it a hearty thumbs up!!!
Oh my word! I expected these to be dry and bland, boy was I wrong. Absolutely delicious. I am passing this on to everyone I know with rave reviews.
These were so flavorful and so easy. My husband loved them and I made him a “kit” to take to work. Coworkers were jealous!
How do I make this for only 2 people?
Hi Daytan, You could halve the recipe or freeze leftover burgers. See the notes section for freezing instructions.
These are fantastic! We added balsamic glaze to the toppings but other than that made the recipe exactly as written. The burgers are juicy, easy to make, flavorful, and are definitely going on our regular summer dinner rotation. Thank you so much for this recipe Sally!
Excellent! The burgers had a great flavor & were moist! Super easy to make & make ahead.
This recipe is a hit! I so appreciate dinner/lunch recipes from Sally, and although my spouse was a bit skeptical about a burger that wasn’t “a typical burger” (mayo, pickles, beef, etc) we decided to give it a shot. This meal blew our expectations out of the water! The seasonings that go into the meat, alongside the delightful pesto and fresh ingredients really made this meal so flavorful and wonderful. I rarely can stand to eat a meal 3X/week but I haven’t grown tired of eating these burgers yet – and it’s day 4! I used turkey (that’s what we had on hand) and the patty was moist and flavorful! Thank you, Sally! What a slam dunk!
These are fantastic. Made them first on the traeger, and second time used the oven (400 for about 20 min). Slightly better on the smoker but the oven is a great substitute!
This recipe is fantastic! The burgers were so juicy and the flavors fantastic. I received compliments from my family members even though they would normally support only typical hamburgers. I will be making this often in the future!
These were the best burgers. So easy and flavorful! I used onion studded hamburger buns. Wanted a smaller bun than a ciabatta roll: less carbs. Still so good and the burgers puffed up and were very juicy. I also used ground Turkey . That’s what I had I. Hand.
Delicious and Simple Recipe!
Wonderful Flavor! Thank you for this delicious and simple recipe.
We made this last night for dinner and the flavors were absolutely wonderful! As someone who doesn’t cook a lot (I’m more on the baking side of life) this was definitely manageable for me and very tasty! Thank you for this recipe! Will be made time and again at our house!
I made these for dinner tonight and they were delicious. They were juicy and so flavorful, my husband kept saying these are way delicious. I used homemade pesto, fresh mozzarella, basil leaves and heirloom tomatoes. Thank you for sharing.
Nice! Sounds just like how I serve them. So glad they were a hit.
I’m an avid cook but I’m not going to lie, this was only my second time using the grill…ever. The flavors were delicious and the grill instructions and times were spot on. Juicy, fully cooked burgers that even my chicken-nuggets-and-Kraft-Mac-and-cheese loving kids enjoyed!
Made these last night for dinner at my brother’s. They were a huge hit. So easy to prepare and grill. Nice and juicy and so flavorful.
Sally these are awesome! Just what I needed for my new diet I’m on! I put them on a toasted whole wheat bun and I’m in love! Thank you so much!
Very good. My son had the idea to add a basalmic glaze to the burger at the end of cooking and it was delicious.
Yes! I love that. So glad you enjoyed these.
Loved it. So easy and had great flavor.
Added spinach, caramelized onions, and balsamic vinegar glaze to the toppings with a toasted brioche bun. Absolutely delicious and will be a summer dinner staple!
I can’t wait to try these with caramelized onions. Great topping suggestion for them! So glad you enjoyed the burgers.
Could I use egg white from carton instead of whole egg
Hi Ali, that shouldn’t be a problem.
Can I add anything else instead of breadcrumbs, like oatflour?
Hi Ni, oat flour could likely work, though I would slightly reduce the amount. I haven’t tested it. Crushed crackers could work too!
Could the patties be placed on a parchment paper lined cookie sheet and baked in a hot oven 425 F for 20 minutes. I have made meat balls this way and they turn out great.
Hi Margot, we’re sure you could bake them in the oven, although we’re unsure of the exact bake time. If you’re interested, we include stovetop directions in the recipe Notes, too. Enjoy!