Pesto Mozzarella Chicken Burgers

Name: Pesto Mozzarella Chicken Burgers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) ground chicken (80/20 blend preferred); 2 cups (50 g) fresh basil leaves, loosely packed; 3 garlic cloves, minced; ⅓ cup (50 g) pine nuts, toasted; ½ cup (50 g) grated Parmesan cheese, finely grated; ⅓ cup (80 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; to taste kosher salt; to taste black pepper, freshly ground; ⅓ cup (40 g) panko breadcrumbs; 1 large egg, lightly beaten; 1 clove (1) garlic, minced, minced; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 4 oz (115 g) fresh mozzarella, cut into 4 equal pieces; 1 tbsp (15 ml) olive oil; 4 burger buns; 2 cups (50 g) fresh arugula (optional); 1 large (1) tomato, sliced, sliced into 8 slices (optional)

From the MyKitchenBank Kitchen

Juicy grilled chicken burgers stuffed with creamy mozzarella and topped with homemade basil pesto and crunchy toasted pine nuts. Fresh, herbaceous, and restaurant-quality—perfect for a weeknight dinner or summer cookout. The pesto adds brightness, while the melted cheese creates a rich, savory center.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 4 burgers

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Ingredients

4 servings

1½ lb (680 g) ground chicken (80/20 blend preferred)
For the pesto
2 cups (50 g) fresh basil leaves, loosely packed
3 garlic cloves, minced
⅓ cup (50 g) pine nuts, toasted
½ cup (50 g) grated Parmesan cheese, finely grated
⅓ cup (80 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
to taste kosher salt
to taste black pepper, freshly ground
⅓ cup (40 g) panko breadcrumbs
1 large egg, lightly beaten
1 clove (1) garlic, minced, minced
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
4 oz (115 g) fresh mozzarella, cut into 4 equal pieces
1 tbsp (15 ml) olive oil
4 burger buns
2 cups (50 g) fresh arugula (optional)
1 large (1) tomato, sliced, sliced into 8 slices (optional)

Equipment (8)

Food processor or blender
Measuring cups and spoons
Large mixing bowl
Grill or grill pan
Instant-read meat thermometer
Burger patty mold or your hands
Small skillet (for toasting nuts)
Cutting board and knife

Steps

Before you start

Toast the pine nuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then set aside to cool
Preheat your grill to medium-high heat (about 400°F / 200°C) or prepare a grill pan on the stovetop
Chill the burger patties for at least 30 minutes before grilling so they hold together

1
Make the pesto
- Combine the fresh basil, minced garlic cloves, toasted pine nuts, and grated Parmesan in a food processor.
- Pulse 8–10 times until the mixture is coarsely combined.
- While pulsing, slowly drizzle in the olive oil until a thick, textured paste forms (don't overprocess—you want some texture, not a smooth paste).
- Add the lemon juice and pulse once more.
- Season with salt and pepper to taste.
- Transfer to a bowl and set aside.
- You should have about ¾ cup of pesto.
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Ready when: Pesto is thick, textured, and bright green with visible basil pieces
Tip: Don't overprocess the pesto; it should have body and texture, not be a smooth paste. Make it just before grilling for the brightest flavor.
2
Mix the burger base
- In a large bowl, gently combine the ground chicken, panko breadcrumbs, beaten egg, minced garlic, salt, and pepper with your hands.
- Mix until just combined—don't overwork the meat, as this will make the burgers tough.
- The mixture should be barely held together, with visible pieces of chicken.
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Ready when: Mixture is combined with visible chicken pieces; ingredients are evenly distributed
Tip: Overworking the meat compacts it, resulting in dense, dry burgers. Handle gently and mix just until the ingredients are barely incorporated.
3
Form the patties
- Divide the chicken mixture into 4 equal portions (roughly 5.7 oz / 160 g each).
- Gently shape each portion into a thick patty about 1 inch (2.5 cm) thick.
- Make a small depression in the center of each patty with your thumb.
- Place a piece of the fresh mozzarella (about 1 oz / 30 g) in the depression, then gently enclose it by pulling the chicken mixture up around the cheese.
- Reshape the patty into a neat disc about 4.5 inches (11 cm) in diameter, making sure the cheese is completely enclosed and won't leak out during cooking.
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Ready when: Patties are uniform in size and thickness with cheese fully enclosed in the center
Tip: Encasing the cheese completely prevents it from leaking onto the grill. If the cheese peeks out, the burgers may stick and fall apart.
4
Chill the patties
- Place the formed patties on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- This allows the cheese and meat to firm up, making the burgers more stable on the grill and less likely to fall apart.
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Ready when: Patties are firm and cold to the touch
Tip: Cold patties cook more evenly and are less likely to break apart when you flip them. This step is worth the wait.
5
Preheat the grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (approximately 400°F / 200°C).
- If using a grill pan on the stovetop, heat it over medium-high heat for 3–4 minutes until a drop of water sizzles vigorously on contact.
- Brush the grates or pan lightly with oil to prevent sticking.
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Ready when: Grates or pan are hot enough that a drop of water sizzles immediately
Tip: A properly preheated grill creates a flavorful crust and prevents the burgers from sticking.
6
Oil and grill the burgers
- Lightly brush both sides of each cold patty with olive oil.
- Place the burgers on the hot grill or grill pan, being careful not to crowd them—they should not touch.
- Grill undisturbed for 5–6 minutes on the first side.
- The surface should develop a dark golden-brown crust and release easily from the grill.
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Ready when: First side is deeply browned with visible grill marks and releases easily when lifted
Tip: Resist the urge to move the burgers; letting them sit undisturbed creates the crust. They'll release naturally when ready to flip.
7
Flip and finish cookingOven 165°F / 75°C
- Carefully flip each burger and grill for another 4–5 minutes on the second side, until an instant-read meat thermometer inserted into the thickest part (avoiding the cheese center) reads 165°F (74°C).
- The exterior should be evenly browned.
- Avoid pressing down on the burgers with your spatula, as this squeezes out flavorful juices.
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Ready when: Internal temperature reaches 165°F (74°C); exterior is evenly browned
Tip: Pressing the burgers while cooking dries them out and forces the cheese to escape. Leave them alone until they're done.
8
Toast the buns
- During the last minute of cooking, place the burger buns (cut side down if split) on the outer edge of the grill or grill pan, away from the hottest part of the heat.
- Toast for 1–2 minutes until lightly golden and warm.
- Watch carefully so they don't burn.
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Ready when: Buns are warm, lightly golden, and grill marks are visible
Tip: Toasting the buns lightly adds structure and prevents them from falling apart when you add the toppings and hot burger.
9
Assemble the burgers
- Place the warm toasted buns on a clean work surface.
- Spread a generous layer of the pesto (about 2 tablespoons per burger) on the bottom bun.
- Place a grilled burger on top of the pesto.
- If using arugula and tomato, arrange the arugula and tomato slices (about 2 slices per burger) on top of the burger.
- Add the top bun.
- Serve immediately while the burger is still warm and the cheese is melted.
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Ready when: Burgers are assembled with pesto visible, cheese melted inside, and buns warm
Tip: Assemble just before serving so the buns stay warm and crispy. The pesto base keeps the bottom bun from getting soggy.

Good to know

Tips

Toast the pine nuts yourself for maximum flavor—raw or store-bought roasted nuts lack the fragrance and depth that fresh-toasted nuts bring to the pesto.
Keep your hands and tools wet or lightly oiled when handling the raw burger mixture; it helps prevent sticking and makes shaping easier.
Don't skip the 30-minute chill step. Cold patties hold together far better on the grill and cook more evenly. You can chill them up to 8 hours if needed.
For extra flavor, cook the burgers over a medium heat rather than medium-high if you have time—this gives a better crust without charring the outside before the inside cooks through.

Make ahead

You can make the pesto up to 2 days ahead and store it in the refrigerator in an airtight container. You can also form and chill the burger patties up to 8 hours ahead; wrap them in plastic wrap. Grill the burgers just before serving for the best texture.

Storage & reheating

Leftover pesto keeps in the refrigerator for up to 4 days in an airtight container (or up to 1 week if covered with olive oil). Cooked burgers can be refrigerated for up to 3 days in an airtight container and reheated gently in a 350°F (175°C) oven for 8–10 minutes. Freezing cooked burgers is not recommended as the texture becomes mealy. Store raw patties in the freezer for up to 2 months before cooking (cook directly from frozen; add 3–4 minutes to cooking time).

Substitutions

fresh basil leaves, loosely packed → Fresh spinach or arugula (use 1.5 cups / 40 g and reduce lemon juice to 1 tbsp). This creates a milder, less herbaceous pesto. Arugula will add a peppery note instead of basil's sweetness.
fresh mozzarella → Provolone or smoked gouda (same quantity). These harder cheeses will melt more slowly and provide a sharper, smokier flavor. The burgers will stay intact better with less creamy meltiness.
pine nuts, toasted → Walnuts or almonds, toasted (same quantity). Walnuts add an earthier tone and are more affordable. Almonds provide a milder, less buttery flavor.
ground chicken (80/20 blend preferred) → Ground turkey (80/20 blend). Turkey is leaner and slightly denser; chicken stays moister. Use the same quantity, but reduce cooking time by 1–2 minutes as turkey cooks faster.