Get ready to fire up your BBQ because this grilled chicken burger with mozzarella is going to steal the show. Do you love Italian flavors, juicy chicken, and melty cheese? Then, this recipe is made for you.
Easy BBQ Chicken Burger with Italian Toppings
This Italian-style burger, featuring mozzarella and arugula, has been a favorite in our house for years. I wanted a lighter burger than beef but with just as much flavor. After a lot of testing and adjusting spices and cooking methods, I finally found the perfect version.
It’s a juicy burger full of flavor. With Italian herbs in the meat and toppings like fresh mozzarella, cherry tomatoes, and peppery arugula, every bite is delicious. It’s easy to prepare, great for weeknights, and perfect for weekend barbecues. Don’t feel like grilling outside? A hot grill pan works, too!
My Tips for Juicy Grilled Chicken Burgers
- Chicken breast or ground chicken? I like to grind chicken breast in my food processor. That gives a nice texture. However, ground chicken works just as well.
- Egg and breadcrumbs: These help keep the burgers together on the grill.
- Herbs and spices: I use garlic, shallot, dried rosemary, thyme, and oregano. You can also use an Italian herb mix.
- Oil helps: Brush the burgers with sunflower oil. This stops them from sticking to the grill.
- Let them chill: After shaping the burgers, let them rest in the fridge. This helps them stay in shape while grilling.
Yes, you can. The turkey is a bit firmer and the flavor will change slightly, but still very tasty.
Indeed you can, a grill pan is a good alternative to the BBQ. Ensure the grill pan is hot before you put the chicken burgers in the pan. Otherwise, they tend to stick to the pan.
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📖 Recipe
RECIPE CARD
Ingredients
Chicken burgers
- 1½ pounds chicken breasts, boneless
- 1 egg, size L
- 6 tablespoons breadcrumbs
- 1 shallot, finely chopped
- 1 clove garlic, pressed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ teaspoon salt
- ⅙ teaspoon ground black pepper
- 2 tablespoons sunflower oil
Burger assembling
- 4 Chicken burgers, see above
- 4 hamburger buns, sliced in half
- 2 oz. arugula
- ¼ pound buffalo mozzarella, cut into slices
- ⅓ cup cherry tomatoes, Washed and quartered
- 10 leaves fresh basil, sliced into strips
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Chicken burgers
- Cut the chicken into pieces and blend in a food processor to make ground chicken.1½ pounds chicken breasts
- Put the chicken in a bowl and add the egg, breadcrumbs, shallot, garlic, and herbs. Season with salt and pepper. Mix well.1 egg, 6 tablespoons breadcrumbs, 1 shallot, 1 clove garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ¼ teaspoon salt, ⅙ teaspoon ground black pepper
- Wet your hands and shape into four burgers.
- Brush both sides with sunflower oil. Cover and chill for 30 minutes.2 tablespoons sunflower oil
Chicken burger assembly
- Heat the grill or a hot grill pan. Cook burgers for 5 minutes on each side, turning once. Check if they are done—add two more minutes per side if needed.4 Chicken burgers
- Cut the buns in half. Add arugula, burger, mozzarella, tomatoes, and basil. Close with the top bun and serve.4 hamburger buns, 2 oz. arugula, ¼ pound buffalo mozzarella, ⅓ cup cherry tomatoes, 10 leaves fresh basil
Notes
- Add pesto: Mix 2 tablespoon pesto into the chicken for a twist.
- Herb mix: Replace all herbs with 1 tablespoon Italian seasoning.
- Extra flavor: Add a little balsamic cream on top of the burger.
- Turkey instead of chicken? Yes, turkey works great, too.
- Fridge: Store cooked burgers for 2 days.
- Freezer: Freeze with baking paper between the burgers for up to 2 months.
- Reheat: Warm in the oven, skillet, or air fryer until hot.
Nutrition
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