Caprese Burger (Chicken Burger with Mozzarella, Tomato & Basil)
These Caprese Burgers are made with juicy grilled chicken burger patties and topped with fresh mozzarella, ripe tomatoes, fresh basil leaves, and balsamic glaze. An easy summer burger recipe that's perfect for backyard cookouts, weeknight dinners, and tomato season.
Ingredients
Burger Ingredients:
- ¼ cup white onion
- 2 tablespoons cold butter
- 1 pound ground chicken
- 2 tablespoons parmesan cheese finely shredded
- 2 tablespoons mayonnaise
- 2 teaspoons garlic minced
- 1 teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Buns + Toppings:
- hamburger buns of your choice regular or gluten-free
- 8 fresh mozzarella slices
- 8 fresh tomato slices
- ½ cup fresh basil
- sweet homemade balsamic glaze sub store-bought
Instructions
- Baking Sheet: Put a piece of parchment paper on a plate or baking sheet (and make sure you have room for it in your freezer). Set aside.
- Grate: Place a cheese grater on top of 2-3 pieces of paper towel. Grate the ¼ cup white onion on top of the paper towel. Use the paper towel to gently squeeze out as much of the excess moisture from the onion. Use the same cheese grater to shred 2 tablespoons cold butter.
- Burger Patties: Put the shredded onion and butter in a large bowl and add 1 pound ground chicken, 2 tablespoons parmesan cheese, 2 tablespoons mayonnaise, 2 teaspoons garlic, 1 teaspoon worcestershire sauce, 1 teaspoon dijon mustard, ½ teaspoon lemon zest, ½ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Mix to fully combine.
- Chill: Divide meat mixture into 4 equal patties about ½ - ¾ inches thick. Place them on the parchment lined baking sheet or plate and create an indent in the middle of each patty. Place in the freezer for 20 minutes to help patties keep their shape (don't skip this step).
- Prep: Ensure grill grates are clean and heat grill to medium-high heat.
- Grill: Remove patties from freezer. Take a piece of paper towel and put a little olive oil on it - hold it with a pair of tongs and rub the olive oil on the hot grill carefully. Place burgers on the grill over direct heat and close the lid. Let cook 5-6 minutes per side or until they reach 160℉ internal temperature.
- Add Cheese: Place fresh mozzarella slices on top of burgers during the last 2-3 minutes of cook time. Move burgers to indirect heat if you need a bit more time. Remove and let rest 5 minutes.
- Build burger: Place fresh basil on top of the bottom bun. Follow with chicken burger, tomato, balsamic glaze and top bun. Enjoy!
Notes
- *Frozen Butter - if you are looking to really keep these chicken burgers lean, you can definitely omit the butter BUT if you are just looking for a juicy chicken burger then definitely include this step!
- Make ahead: feel free to make the patties the day before. Store in an airtight container in the refrigerator.
- Freeze: to make these ahead and freeze simply make patties and then place a piece of parchment between them as you stack. Place in a freezer-safe bag, label and place in freezer for up to 3 months. Let thaw overnight and then grill according to the instructions above.
- Alternative Toppings: For something a bit different, top this burger with our easy homemade pesto or pesto aioli recipe.
Nutrition
Calories: 298kcal | Carbohydrates: 12g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 561mg | Potassium: 1227mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2423IU | Vitamin C: 36mg | Calcium: 87mg | Iron: 2mg
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