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.
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.
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. 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. 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.
