Caprese-Style Ground Chicken Burgers
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Chicken Burgers can be a little tricky to get right, but this recipe proves they can be every bit as juicy and flavorful as a classic beef burger! I first developed this recipe for my Easy Chicken Cookbook, and it was too good not to share here—especially since it’s become a family favorite!
Sheila’s Recipe Snapshot for Chicken Burgers
These chicken burgers prove that swapping beef for chicken doesn’t have to mean giving up flavor or satisfaction.
The secret to a great chicken burger is keeping it moist without sacrificing flavor, and that’s exactly what this recipe delivers! After many years of cooking with ground chicken, I learned that lean ground chicken tends to dry out quickly.
By mixing a little oil right into the meat, then brushing the patties before cooking, you get burgers that stay tender on the inside while forming a golden crust on the outside. Cooking them in a hot cast-iron skillet (or on the grill) locks in all that flavor while giving the burgers the texture everyone craves!
And these aren’t just any chicken burgers—they’re topped caprese-style with fresh basil pesto, juicy tomato slices, creamy mozzarella, and peppery arugula. It’s a combination that makes them taste fresh and light, but still hearty enough to satisfy.
Even my meat-and-potatoes husband, who’s been trying to cut back on red meat, gave these burgers a thumbs-up. He said they were almost as good as his usual beef burger—and coming from him, that’s high praise!
Ingredient Notes for Ground Chicken Burgers
- Ground Chicken | Use 93% lean ground chicken for the best balance of flavor and juiciness. Avoid ultra-lean meat to prevent dry burgers.
- Red Onion | Finely minced for a mild, savory bite that blends right into the chicken.
- Chili Powder + Cumin | A little warmth and smokiness to boost the flavor.
- Kosher Salt | Enhances all the other flavors.
- Canola Oil | Mixed into the meat and brushed on the patties to keep them moist and help form a crust.
- Basil Pesto | Adds herby, garlicky richness and serves as both a topping and a spread for the buns.
- Tomato Slices | Fresh and juicy, perfect for layering caprese-style.
- Mozzarella Cheese | Melts beautifully over the hot burger. Fresh mozzarella slices are especially good.
- Hamburger Buns | Choose soft, sturdy buns that can hold all the toppings.
- Arugula (optional) | Peppery and fresh, it adds a crisp bite.
Variations and Substitutions
- Cheese: Swap the mozzarella for provolone or Havarti if that’s what you have on hand.
- Greens: Use spinach or romaine lettuce instead of arugula for a milder green.
- Bun-Free: Skip the bun and serve the burger over a salad for a lighter, low-carb option.
- Pesto: Try sun-dried tomato pesto for a different flavor twist.
How to Make Caprese-Style Chicken Burgers
These chicken burgers come together quickly—just mix, shape, and cook, no special equipment needed.
SEASON THE GROUND CHICKEN. In a large bowl, mix together the chicken, onion, chili powder, cumin, salt, and 1 tablespoon of the oil. Shape the mixture into four ½-inch-thick burgers and place them on a plate. Brush the burgers with the remaining 1 ½ tablespoons of oil.
SEAR THE BURGERS. Cook the chicken burgers for 5 to 6 minutes on each side, until cooked through and a crust has formed on the outside.
NOTE: If your skillet gets too hot, slide it off the burner for a minute to allow it cool slightly. Cast iron retains heat and will continue warming as it sits on the burner, so you may need to dial the burner down a notch.
TOP THE BURGERS. Top each burger with 1 tablespoon of pesto, a tomato slice, and a slice of mozzarella.
MELT THE CHEESE. Tent the pan with aluminum foil and cook for another minute until the cheese is melted.
ASSEMBLE & ENJOY. Using a spatula, place the chicken burgers onto the buns and top with arugula and more pesto, if desired.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Store leftover burgers in an airtight container in the fridge for up to 3 days.
- To reheat: To reheat, warm them gently in a skillet over medium-low heat or in the oven at 325°F until heated through. Avoid the microwave if possible, as it can make the burgers rubbery.
- To freeze: Cooked patties can also be frozen (without toppings) for up to 2 months—just thaw in the fridge overnight before reheating.
Frequently Asked Questions
Yes! Preheat your grill to medium-high (about 450°F) and cook the burgers over direct heat for 8–10 minutes, flipping once. Add the toppings during the last minute with the lid closed to melt the cheese.
Mixing the meat with a bit of oil and handling it gently helps the patties hold together. If your chicken is very wet, you can stir in a tablespoon of breadcrumbs to help bind it.
Generally, yes—ground chicken has less saturated fat than ground beef, making it a lighter alternative. Just be sure to add back some moisture and flavor with ingredients like oil, pesto, and fresh toppings.
Soft hamburger buns are classic, but brioche buns add a little sweetness that pairs perfectly with the pesto and tomato. Whole wheat buns are also great if you want something sturdier and more wholesome.
Looking for More Chicken Recipes?
My easy chicken Philly cheesesteaks recipe and my chicken dijon recipe are both are family favorites. I have a yummy chopped chicken salad recipe, too!
What to Serve With Chicken Burgers Recipe
These caprese-style chicken burgers are the perfect main dish, but the right sides make the meal complete. Try them with truffle fries, asparagus fries, or a crisp butter lettuce salad if you want to keep things light.
For a summer cookout, pair them with a fresh corn avocado salad, Greek orzo pasta salad, or dill potato salad!
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Caprese-Style Chicken Burgers
Ingredients
- 1 pound ground chicken
- 2 ½ tablespoons minced red onion
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 2 ½ tablespoons canola oil divided
- 4 tablespoons basil pesto spread plus more for serving
- 1 tomato sliced
- 4 slices mozzarella cheese
- 4 hamburger buns
- Arugula optional
Instructions
- In a large bowl, mix together the chicken, onion, chili powder, cumin, salt, and 1 tablespoon of the oil. Shape the mixture into four ½-inch-thick burgers and place them on a plate. Brush the burgers with the remaining 1 ½ tablespoons of oil.
- Preheat a cast iron skillet or grill pan over medium-high heat for 2 to 3 minutes. Do not allow it to smoke.
- Cook the chicken burgers for 5 to 6 minutes on each side, until cooked through and a crust has formed on the outside. NOTE: If your skillet gets too hot, slide it off the burner for a minute to allow it cool slightly. Cast iron retains heat and will continue warming as it sits on the burner, so you may need to dial the burner down a notch.
- Top each burger with 1 tablespoon of pesto, a tomato slice, and a slice of mozzarella. Tent the pan with aluminum foil and cook for another minute until the cheese is melted.
- Using a spatula, place the chicken burgers onto the buns and top with arugula and more pesto, if desired.
Notes
- You can make these burgers on the grill instead. Preheat the grill to medium-high or 450°F. Grill the burgers over direct heat for 8 to 10 minutes, turning once during cooking. Top with the pesto, tomato, and cheese, and cook another minute with the grill lid closed.
- Choose the right ground chicken. Ultra-lean ground chicken dries out fast—look for 93% lean for the best results.
- Mix gently. Overmixing the meat makes burgers dense and tough. Stir just until the ingredients are combined.
- Oil is your friend. Adding a bit of canola oil to the meat and brushing the outside helps the burgers stay juicy while developing that golden crust.
- Don’t overcrowd the pan. Give the burgers space to sear, otherwise, they’ll steam instead of browning!
- Preheat the skillet. Give your cast iron pan a few minutes to heat up before adding the burgers. A properly preheated skillet ensures the patties sear right away, which locks in juices and creates that delicious golden crust.
- To store: Store leftover burgers in an airtight container in the fridge for up to 3 days.
- To reheat: To reheat, warm them gently in a skillet over medium-low heat or in the oven at 325°F until heated through. Avoid the microwave if possible, as it can make the burgers rubbery.
- To freeze: Cooked patties can also be frozen (without toppings) for up to 2 months—just thaw in the fridge overnight before reheating.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
