These Italian-inspired, Juicy Ground Chicken Burgers are bursting with flavor- and super simple to make! The easy chicken patties are complimented by gooey melted Italian cheese, a quick and easy pesto mayonaise, and a delicious bruschetta topping!
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Easy and Juicy Chicken Burgers with Pesto Mayo and Bruschetta!
Now, this might not be what Samuel L. Jackson would envision, but this IS a tasty burger. What this juicy ground chicken burger lacks in fat and cholesterol, it makes up for in flavor. Lean ground chicken is the base of this recipe, and the flavor ante is upped with jared (or homemade) pesto, roasted red peppers, and parmesan cheese. The addition of egg, couscous and parmesan give the burger it's great, juicy texture.
Making the chicken burgers
To make these flavor-bomb chicken burgers, you will need:
- Ground chicken. You could also use ground turkey.
- Prepared couscous (leftover is great for these!) The couscous takes the place of more traditional bread crumbs for a super moist flavor and texture.
- Basil pesto- freshly prepared, or use your favorite jarred stuff!
- A few scallions, thinly sliced. If you don't have them, you can also use finely diced red onion or shallot.
- Some jarred roasted red peppers, or homemde roasted peppers.
- Fresh grated parmesan cheese.
- Garlic powder, salt and pepper.
- An egg, to help bind the burgers.
- Sliced mozzarella or provolone cheese, for topping the burgers.
- Your favorite burger buns (I love brioche or potato rolls for this recipe).
- Butter (optional) for toasting up those buns. You can toast the buns in a pan, or brush the cut sides with melted butter and stick them under your oven's broiler for a few minutes!
- A tomato. I prefer a Roma for this recipe, but any tomato you have on hand will do the trick.
- Fresh basil leaves.
- Olive oil, for cooking the burgers.
- Your favorite mayonnaise.
- Balsamic glaze, such as Roland.
Planning Ahead
First, you'll mix the chicken, egg, roasted red peppers, pesto, couscous and spices together with your hands. I know- gross! But it's the best way to make sure everything is well incorporated into the burgers. Then you'll form the mixture into 4 equal patties and let them chill in the fridge for an hour, or up to overnight to firm up a bit.
Once the burgers are formed and firm, it's time to pan sear them in a bit of olive oil for about 4-5 minutes a side. Top em' with your favorite sliced Italian cheese right before they're done and top the pan with a lid to make sure the cheese gets extra gooey.
Making the Ground Chicken Burgers
1. Add ground chicken, prepared couscous, basil pesto, sliced scallion, roasted red peppers, parmesan, garlic powder and egg to a medium mixing bowl. Mix well with hands until well incorporated. Form into 4 equal patties, and refrigerate on a parchment-lined sheet or plate for 1 hour (or up to overnight) to firm up the burger patties. If refrigerating overnight, cover with plastic wrap.
2. After the burger patties have firmed up in the refrigerator, heat 1 tablespoon olive oil in a medium non-stick frying pan over medium heat for 2-3 minutes, until oil is shimmering but not smoking. Salt the burgers lightly, and carefully transfer burgers to the pan (burgers will be delicate) and cook over medium heat for 4 minutes. Carefully flip burger over, top with sliced cheese, and cook 5 minutes more, covering the pan with a lid for the last 2 minutes to really melt the cheese. Cook chicken burgers to an internal temperature of 165 degrees F.
3. While the burgers cook and the cheese melts, toast your burger buns in a lightly buttered pan, cut side down- or cut side up under a broiler (dry, or brushed with a bit of melted butter) for 1-2 minutes, checking to make sure they do not burn.
4. Spread the pesto mayonnaise on the bottom of each toasted bun. Place the burgers on top of the mayo, and top each burger with bruschetta, and top bun. Makes 4 burgers.
Making the Pesto Mayo and Bruschetta topping
Pesto Mayonaise Sauce
To make the pesto mayo, whisk the mayo and pesto together until well combined. Transfer to a bowl or container, and refrigerate until ready to use.
Fresh Tomato Bruschetta Topping
To make the bruschetta topping, combine the chopped tomato, thinly sliced basil leaves, balsamic glaze, olive oil and salt and pepper in a bowl. Toss to coat the tomatoes and basil. This can be done right before serving the burgers, or up to 1 hour in advance.
Serving suggestions for the Ground Chicken Burgers
To assemble the burgers, I like to toast the burger buns with a light brushing of butter in a hot skillet or pan, or under the broiler.
Once the buns are nice and toasty- I spread a bit of the pesto mayo on the bottom bun, place the burger on top, and mound some bruschetta on top.
These burgers go great with a side of Italian seasoned oven fries, or a simple side salad. They're quick and easy to make, and are a great healthy weekday meal!
Tools for easy burger making
- Parchment paper and a baking sheet, for resting the burgers on as they firm up in the refrigerator.
- A large, non-stick frying pan.
- A few mixing bowls.
- A whisk, for making the pesto mayonaise sauce.
Storing leftovers
You can store any leftover cooked ground chicken burgers, bruschetta or pesto mayo in the refrigerator in an airtight container. The burgers will keep in the refrigerator for up to 3 days.
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If you make my Juicy Pesto Chicken Burgers, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Juicy Chicken Burgers with Pesto Mayo and Bruschetta
Ingredients
Burgers:
- 1 tablespoon olive oil, for cooking the burgers
- ½ lb ground chicken*
- ½ cup prepared Couscous, cold or room temperature*
- 1 tablespoon prepared basil pesto*
- 2 scallions, thinly sliced
- 1 tablespoon chopped roasted red peppers*
- 2 tablespoon grated parmesan cheese
- ¼ teaspoon garlic powder
- 1 large egg
- 4 slices mozzarella or provolone cheese
- 4 burger buns, toasted*
- Optional: melted butter, for toasting the burger buns
Bruschetta Topping:
- 1 roma Tomato finely chopped, seeds removed*
- 1 tablespoon fresh basil leaves, cut into thin ribbons
- 1 teaspoon balsamic glaze
- 1 teaspoon olive oil
- Salt and pepper, to taste
Pesto Mayonaise:
- ¼ cup mayonnaise*
- 1 teaspoon prepared basil pesto*
Instructions
- Add ground chicken, prepared couscous, basil pesto, sliced scallion, roasted red peppers, parmesan, garlic powder and egg to a medium mixing bowl. Mix well with hands until well incorporated. Form into 4 equal patties, and refrigerate on a parchment-lined sheet or plate for 1 hour (or up to overnight) to firm up the burger patties. If refrigerating overnight, cover with plastic wrap. 2. While the patties are firming up, make your mayo and bruschetta. 3. To make the pesto mayo, whisk the mayo and pesto together until well combined. Transfer to a bowl or container, and refrigerate until ready to use. 4. To make the bruschetta topping, combine the chopped tomato, thinly sliced basil leaves, balsamic glaze, olive oil and salt and pepper in a bowl. Toss to coat the tomatoes and basil. This can be done right before serving the burgers, or up to 1 hour in advance. 5. After the burger patties have firmed up in the refrigerator, heat 1 tablespoon olive oil in a medium non-stick frying pan over medium heat for 2-3 minutes, until oil is shimmering but not smoking. Salt the burgers lightly, and carefully transfer burgers to the pan (burgers will be delicate) and cook over medium heat for 4 minutes. Carefully flip burger over, top with sliced cheese, and cook 5 minutes more, covering the pan with a lid for the last 2 minutes to really melt the cheese. 6. While the burgers cook and the cheese melts, toast your burger buns in a lightly buttered pan, cut side down- or cut side up under a broiler (dry, or brushed with a bit of melted butter) for 1-2 minutes, checking to make sure they do not burn. 7. Spread the pesto mayonnaise on the bottom of each toasted bun. Place the burgers on top of the mayo, and top each burger with bruschetta, and top bun. Makes 4 burgers. ----*Notes/Substitutions: You could also use ground turkey for these. These are a great way to use up leftover couscous, or you could prepare a small amount for these burgers. You can use jarred or homemade pesto for the burgers and mayo. I used jarred marinated roasted red peppers, but any jarred variety will do, or even homemade. I love a brioche bun or potato bun for these, but use your favorite burger buns!Any tomato variety will work for the bruschetta topping. Any type of mayo works for these (regular, vegan, low fat..)
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Teal says
These chicken burgers were delightful! Super juicy and full of flavor. I’ve never used couscous in burgers before, but it really helped make them moist and it made more burgers than 1lb usually does, so a win all around.
Sharon Farnell says
Thanks so much,Teal! So glad you enjoyed them!
Kris says
These are amazing!!
Thanks for a great recipe!
Sharon Farnell says
Thanks so much! So glad you enjoyed them!