Chicken Mozzarella Alla Caprese Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Pesto Patties
1 cup fresh basil leaves, packed
1 1/2 tablespoons pine nuts or walnuts
2 garlic cloves, finely minced
1/8 cup grated Parmesan cheese
1/4 cup Olive oil
2 lbs ground chicken
Mozzarella Alla Caprese Topping:
24 fresh basil leaves
1 eight ounce ball of fresh mozzarella sliced evenly into 6 pieces
2 large medium sliced roma tomatoes
Olive oil for drizzling
Balsamic Vinegar for drizzling
Dried Parsley Flakes for topping
Salt and Pepper to taste
6 (3 by 4-inch) pieces Italian bread, preferably rosemary-semolina bread, halved lengthwise toasted lightly



Pesto Patties: Place basil leaves in small batches in food processor and whip until well chopped. Add the nuts and garlic, blend again. Add the Parmesan cheese; blend while slowly adding the olive oil, stopping to scrape down sides of container. Process basil pesto until it forms a thick smooth paste. Preheat gas grill to medium-high. Place ground chicken in a large bowl and combine with pesto mixing by hand, and form into 6 equal size patties. Brush the grill rack with oil and grill patties for about 5 minutes on each side, or until a clear liquid seeps from the patty if pressure is applied. To assemble place a chicken patty on a slice of lightly toasted italian bread, and place 4 basil leaves on top of the chicken patty. Atop of the basil place your mozzarella slice, then your tomatoe slice. Then drizzle olive oil and balsamic vinegar over your assembled burger topping with a dash dried parlsey flakes and salt and pepper to taste. Place your other half of Italian bread on top of your burger. Serves six. Enjoy!