Italian Chicken Burger
Grilled chicken burger with mozzarella – a juicy BBQ burger with Italian herbs, fresh toppings and melty cheese. So easy and tasty!
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
Ingredients you need per step are listed below the step in Italic
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
1. Tips & Variations
- 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
Calories: 544kcal | Carbohydrates: 36g | Protein: 50g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 171mg | Sodium: 807mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1431IU | Vitamin C: 9mg | Iron: 4mg
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