Chicken Entrée

Chicken Bruschetta Burgers

Spring is finally here, which means it’s also finally time to break out the grill (or Cuisinart Griddler in my case)!  Personally, I think the best way to usher Spring in is to make a mouth-watering burger.  (Apparently, I also think bruschetta is another way to welcome Spring, as I made a super yummy chicken bruschetta dish exactly one year ago today!  The link is at the bottom of the post.)

I’m very proud because I came up with the recipe all by myself and it turned out great!  A little messy, but Delicious (with a capital D)!

I basically made bruschetta and some yummy chicken burgers and put them together.  So simple and full of flavor!  The balsamic vinegar added just the right amount of tang to balance with sweet tomatoes, fresh basil, and the pungent garlic.  I used whole wheat 100 calorie sandwich thins instead of buns (which is why things got a little messy – there were tomatoes everywhere!).  Feel free to use whatever kind of bun you would like though.  Garlic bread would also be a delicious option!

I made the bruschetta a couple of hours before we were eating to let the flavors meld together.  I used some more balsamic, garlic (powder), and fresh basil in the burgers to mimic the flavors in the bruschetta.  Everything worked really well together.  This burger was quite a hit!

Start with the bruschetta…


  • Chop up 4 plum tomatoes.
  • Mince 3 cloves of garlic.
  • Chiffonade a good amount of basil.


  • Combine all ingredients in a large bowl.


  • Season with some s&p.


  • Pour in some EVOO.


  • Drizzle in some balsamic vinegar.


  • Stir to combine.


  • Cover and set aside for at least 1 hour.  (And try not to eat it all while you’re waiting!)


Now, onto the burgers…


  • Preheat your Griddler (or grill or grill pan) to medium-high.
  • Chiffonade some more basil.


  • Place 1 package of ground chicken in a large bowl.


  • Season with garlic powder.


  • Add some s&p.


  • Pour in some grated Parmesan cheese.


  • Drizzle in some balsamic vinegar.


  • Add the basil in next.  (I almost forgot!)
  • Mix to combine then score into 4 equal sections.
  • Roll the 4 sections into balls.


  • Flatten the balls into patties.
  • Coat your griddler with nonstick cooking spray.

  • Place the patties on the grill.

  • Cook for about 8 minutes, then flip.

  • Add a slice of mozzarella on top of each burger.  (I broke each slice into pieces to help the square slice fit on the round burger.)

  • Cook an additional 8 minutes, or until the chicken is no longer pink and the cheese is melted and gooey.

To serve, place  the burgers on top of the bottom of the sandwich thin (or bun).

Top with the bruschetta.  (Be generous!)

Finish with the top sandwich thin (or bun).

I served the burgers with baked zucchini sticks (recipe coming soon!).  Enjoy!

One Year Ago: Chicken with Bruschetta, Avocado, Mozzarella, and Balsamic Glaze

Two Years Ago: Citrus Cranberry Sauce

Three Years Ago: Saucy Sausage, Peppers, and Potatoes and Zucchini, Pepper, and Potato Soup

Chicken Bruschetta Burgers (serves 4)



  • 4 plum tomatoes, cut into bite-sized cubes
  • 3 cloves garlic, minced
  • ½ cup basil, chiffonade, divided
  • ¼ cup extra virgin olive oil
  • ½ cup balsamic vinegar, divided
  • salt
  • freshly ground black pepper
  • 1 pound ground chicken
  • 1 tablespoon garlic powder
  • ¼ cup Parmesan cheese, grated
  • nonstick cooking spray
  • 4 slices mozzarella cheese
  • 4 sandwich thins (or buns)



  • Combine the tomatoes, garlic, half of the basil, olive oil, and half of the balsamic vinegar in a bowl.
  • Season with salt and pepper, to taste.
  • Stir, cover, and let sit for at least an hour.
  • To make the burgers, preheat your grill pan to medium-high.
  • Combine the chicken with garlic powder, Parmesan cheese, salt, pepper, and the remaining basil and balsamic vinegar.
  • Mix until all ingredients are fully incorporated.
  • Divide the meat into four equal sections and roll into balls.
  • Coat your grill pan with the cooking spray.
  • Flatten the meat balls into patties and place on the grill.
  • Cook for about 8 minutes, then flip.
  • Add a slice of mozzarella on top of each burger.
  • Cook an additional 8 minutes, or until the chicken is no longer pink.
  • Serve on a sandwich thin, topped with the bruschetta.

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I'm a middle school math teacher by day and a total food enthusiast by night.

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