Chicken Caprese Burger

Makes 4 Burgers
One of our favorite summer salads is the Caprese - a simple salad bursting with the flavor of vine ripe tomatoes, fresh mozzarella and basil drizzled with olive oil. It seemed so natural to take these elements and place them on top of a freshly grilled chicken burger for a summertime taste of Capri.
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Print Recipe


  • 1 pound (500g) ground chicken
  • 1 tablespoon (15ml) pesto sauce (store bought is okay)
  • ½ teaspoon (2.5ml) kosher salt
  • ¼ teaspoon (1ml) fresh ground black pepper


  • ¼ cup (60ml) pesto
  • 2 tablespoons (30ml) mayonnaise
  • 1 teaspoon (5ml) fresh lemon juice
  • sea salt & freshly grated black pepper, to taste


  • 1 large vine-ripe red tomato, sliced into 4
  • 1 large heirloom yellow tomato, sliced into 4
  • 1 ball of fresh buffalo mozzarella, sliced into 4
  • arugula
  • 4 hamburger buns (your choice) toasted or plain


Put the ground chicken, pesto, salt and pepper in a large bowl.  Using your hands, gently combine all the ingredients together.  Then form into 4 equal sized patties. Refrigerate until ready to grill.  

To make the pesto mayonnaise, whisk all the ingredients together in a small bowl until combined completely.  Season with the salt and pepper to taste. Refrigerate until ready to assemble the burger.

Heat the grill to medium/high.  Spray the grates on the grill with oil to prevent sticking.  Lay each patty onto the grill and cook for 3-4 minutes on each side depending on the thickness.

The internal temperature of each patty should register 165°F/74°C to indicate that it is done.

Remove from the heat and let sit for 5 minutes.

Assemble the burgers by spreading a layer of the pesto mayonnaise on the bottom of the bun.  Next add the burger, a slice of red tomato, arugula, yellow tomato and a slice of fresh buffalo mozzarella.   Top with the bun and serve.


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