Dive right into this juicy chicken caprese burger packed with fresh flavors. A twist on the classic caprese salad, but in burger form! Perfectly seasoned and topped with fresh mozzarella, ripe tomatoes, fresh basil leaves and finished with a drizzle of balsamic glaze. This caprese burger recipe highlights the flavors of its fresh ingredients– guaranteed to become your new favorite burger!
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What Is a Caprese Burger?
To start off, we need to know what a caprese salad is. A caprese salad is a colorful, impressive-looking (but incredibly easy!) type of salad. It originated from the isle of Capri, off the coast of southern Italian near Naples by a chef from Hotel Quisisana. It was meant to highlight main ingredients but the Mediterranean area. Using fresh ingredients, caprese salads are vibrant in color with bright flavors from the juicy tomatoes, aromatic basil and creamy mozzarella.
Now, let's take the caprese salad and sit it on top of a perfectly seasoned, juicy chicken burger. That's a caprese burger!
Why You'll Love It
- Easy to make, but looks impressive
- Incredibly flavorful
- Light and fresh, from the chicken burger to the toppings
- Made with simple ingredients
- Juicy– no dry burger here!
- Loved by many, even traditional burger fans loved these!
Caprese Chicken Burger Ingredients
- Ground Chicken: Look for ground chicken in the meat section, it can be ground chicken breast, thighs or a combination. I typically grab a combination since it has a little more flavor.
- Olive Oil: Adds flavor and a bit of moisture to the burgers.
- Breadcrumbs: We need just a little help to bind the ingredients together. You can use panko, regular, seasoned, homemade or gluten free.
- Worcestershire Sauce: You don't need much Worcestshire, a small amount adds a ton of flavor, just like it does in these chicken meatballs, turkey burgers and bacon cheeseburgers.
- Grated Parmesan: Adds flavor!
- Garlic: Grate 1-2 cloves; this adds more flavor.
- Salt & White Pepper: Essential flavor! If you don't have white pepper, you can substitute with black pepper (though white pepper is a wonderful spice to have in your spice cabinet!)
- Onion Powder, Dried Parsley & Dried Oregano: Adds so much flavor. Sometimes I even toss in some red pepper flakes for a slight kick. You can use fresh parsley and oregano if you have it– see the recipe notes for details.
Let Me Show You How to Make a Caprese Burger
- Mix Ingredients Together: Add all the ingredients into a bowl and mix together until combined. The best way to do this is with your hands (they really are the best kitchen tool)– you can also use a wooden spoon or rubber spatula.
- Form into Patties: Divide the mixture into 6 sections– each of the patties will be roughly a heaping ½ cup. You want to roll the mixture into a tight ball first, then flatten to form the patty either freeform or using a burger mold. (I highly recommend a burger mold for uniform burgers.) Place each onto a lined baking sheet or plate while you form the remaining.
- Grill: Toss the chicken burgers on the grill adding the cheese about 1 minute before the burgers finish. If you don't have access to a grill you can also sauté or bake in the oven. Both options are in the recipe card below.
- Add Toppings: Serve the chicken burgers on a bun with fresh basil, tomatoes and balsamic glaze. If desired, smear pesto on.
Burger Toppings
- Tomatoes: You want to use ripe, but not too ripe tomatoes– should be firm enough to easily slice but not too juicy.
- Basil: It's best to use the whole leaves, ripe them if you need to but try not to cut with a knife as it will instantly oxidize the basil.
- Mozzarella Cheese: You want to use fresh mozzarella, the kind that is packaged in water.
- Pesto: The pesto is completely optional but a wonderful addition. I had some leftover and decided to smear it on the hamburger bun and it didn't disappoint. Make it easy on yourself with store-bought (Rao's is a favorite!) or you can make your own. I've done both and it's equally delicious!
Success Tips for Caprese Burgers
- Tightly Form Patties: Prior to forming the patties, roll the ground turkey mixture into a tightly formed ball. This makes sure the ground chicken is tightly locked preventing the patties from falling apart while they cook.
- Don't Overcook: There's no varying levels of done when it comes to chicken burgers. The burgers are finished when the internal temperature reads 165°F. To prevent the burgers from drying out, add the mozzarella cheese when the burgers reach 160°F. Keep an eye on the burgers as the cook time can vary based on the thickness of the patties.
More Burger Recipes
Chicken Caprese Burgers
Description
Dive right into this juicy chicken caprese burger packed with fresh flavors. A twist on the classic caprese salad, but in burger form! Perfectly seasoned and topped with fresh mozzarella, ripe tomatoes, fresh basil leaves and finished with a drizzle of balsamic glaze. This caprese burger recipe highlights the flavors of its fresh ingredients– guaranteed to become your new favorite burger!
Ingredients
Chicken Burgers
- 2 pounds ground chicken
- 1 Tablespoon olive oil
- 1 ½ teaspoons Worcestershire sauce
- ½ cup breadcrumbs
- ½ cup grated parmesan cheese
- 1-2 cloves garlic, grated or finely minced
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 ¼ teaspoons onion powder
- 1 ¼ teaspoons dried oregano
- 2 Tablespoons dried parsley
Burger Toppings
- 1-2 tomatoes, sliced
- 1 cup fresh basil
- 6 slices fresh mozzarella cheese
- ¼ cup balsamic glaze
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside. Mix together the ingredients in a large bowl until combined. I find the best way to do this is with your hands (really the best kitchen tool!)– you can also use a wooden spoon for rubber spatula.
- Divide the chicken mixture into 6 sections, each patty will be roughly a heaping ½ cup. Roll the mixture into a tight ball, then flatten to form into a patty freeform or use a burger mold. Each patty should be about 4-5 inches wide– you want them to be about 1 inch larger than the bun as the burgers shrink as they cook. Place each patty onto the lined baking sheet while you form the remaining.
- Preheat the grill to high to around 500°F-550°F. Place the chicken burgers on the heated grill and cook for 5-6 minutes with the lid closed. Flip the burgers and cook covered for an additional 5 minutes or until a meat thermometer reads 165°F. About 1 minute before the burgers finish, place a slice of mozzarella on each burger. The total cook time is around 10-12 minutes. Keep an eye on them as the time can slightly vary based on the thickness of the patty. Se the cooked chicken burgers on a baking sheet or plate covered with aluminum foil and allow them to rest for 3-5 minutes. The burgers will not only finish cooking during this time, it will also allow the juices to redistribute throughout the burger. The patties will not stick to a clean, well-oiled surface or grill. See other cooking methods in the recipe notes below.
- Place the chicken burger on a hamburger and top with basil, tomato and a drizzle of balsamic glaze. If desired, smear pesto on the hamburger bun. Leftover chicken burgers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: You can shape the chicken burger patties up to 2 days in advance. Place parchment paper between each and store in an airtight container or bag.
- Freezing Instructions: Uncooked chicken burger patties can be frozen for up to 3 months. Place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw overnight in the refrigerator and cook as directed in step 3, or you can grill them frozen for around 15 minutes. The cooked chicken burgers can be frozen for up to 3 months— allow them to cool completely then place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw in the refrigerator overnight. Heat up to your liking– I like to microwave.
- Ground Chicken: You can use ground chicken breast, thighs or a combination. I prefer to use a tighs or a combination as it has more flavor.
- Breadcrumbs: We need just a little help to bind the ingredients together. You can use panko, regular, seasoned, homemade or gluten free.
- Stove Directions: Heat 1 Tablespoon of olive oil on a skillet over medium-high heat. Place the turkey burgers in the skillet and cook for 6 minutes with a lid on top. Flip the burgers and cook covered for an additional 6 minutes or until a meat thermometer reads 165°F. The total time is 12 minutes. Keep an eye on them as the time can slightly vary based on the thickness of the patty. If the skillet isn't large enough, cook the burgers in batches. About 1 minute before the burgers finish, place a slice of mozzarella on each burger.
- Oven Directions: Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Bake for 11-12 minutes, then flip the burgers and bake for an additional 11-12 minutes or until a meat thermometer reads 165°F. The total time is around 22-24 minutes. Keep an eye on them as the time can slightly vary based on the thickness of the patty. About 1 minute before the burgers finish, place a slice of mozzarella on each burger.
- Success Tips: Here are some tips for the best results: (1) Tightly form the ground chicken mixture into balls before shaping into patties. This makes sure the meat is tightly locked before shaping. (2) There's no varying levels of done when it comes to chicken burgers– it's either done or it's not. The burgers are finished when the internal temperature reads 165°F. Keep an eye on them as the time can slightly vary based on the thickness of the patty.
Nutrition
Calories: 420kcal | Carbohydrates: 15g | Protein: 37g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 892mg | Potassium: 946mg | Fiber: 1g | Sugar: 4g | Vitamin A: 667IU | Vitamin C: 5mg | Calcium: 270mg | Iron: 2mg
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