Since ground turkey is relatively inexpensive, I’m always looking for new ways to use ground turkey (or chicken). And it seems like you are too, since my recipe for lemon thyme turkey patties has consistently been my most popular recipe over the past few months. I wanted something easy and delicious using ground chicken or turkey that also took advantage of summer flavors, and I knew bruschetta would be the perfect topping for a burger. Chicken bruschetta burgers are perfect for the 4th of July this coming weekend, or anytime this summer when you can get juicy tomatoes.
Bruschetta is perfect for summer, there’s no double about it. Using juicy tomatoes, sweet basil, fresh garlic, and a few glugs of good olive oil, I can’t think of anyone who wouldn’t love a classic bruschetta. If you have anything left from topping the burgers, serve it with some toasted crostini for an easy summer appetizer. Since bruschetta is so simple, to get the best flavor you’ll want to use the freshest tomatoes and basil that you can find. If you don’t grow your own, I recommend a farmers market or local farmstand for these ingredients. That’s where I got the tomatoes and basil for this recipe and it takes the flavor to the next level!
Ground turkey or chicken can be a little dry when you make burgers because it’s a leaner protein, but adding some olive oil and seasonings amp up the flavor of these burgers. I love adding a slice of provolone on top to melt before adding the bruschetta. You don’t even need a bun to enjoy these chicken bruschetta burgers! They’re delicious all by themselves. If you’re still planning your 4th of July menu or planning any BBQ this summer, these chicken bruschetta burgers are the perfect recipe to serve.
- 1½ lbs. ground chicken or turkey
- 1 egg + 1 egg yolk
- ¾ cup Italian seasoned bread crumbs
- 1 tsp. dried basil
- ½ tsp. ground black pepper
- 1 tsp. salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1½ tbsp. olive oil
- Canola or vegetable oil for cooking
- Sliced provolone cheese for serving
- Hamburger buns for serving
- 5-6 roma tomatoes, chopped
- 4 tbsp. olive oil
- 3-4 cloves garlic, minced
- 2 tbsp. balsamic vinegar
- 1 tsp. salt
- ¼ cup fresh basil, sliced into ribbons
- Freshly ground black pepper
- In a medium bowl, mix together ground chicken/turkey, egg and egg yolk, bread crumbs, dried basil, black pepper, salt, garlic powder, onion powder, and olive oil.
- Heat canola or vegetable oil in a large skillet. Form the burger mixture into patties and cook over medium heat for 5-8 minutes per side until golden brown. Check the internal temperature to make sure it reaches 165 degrees.
- Place a slice of provolone on each burger and place a lid on the skillet to allow it to melt. Alternatively you can transfer the skillet to a broiler with the cheese on it for a few minutes to allow it to melt.
- While the burgers are cooking, make the bruschetta. In a small bowl combine tomatoes, olive oil, garlic, balsamic vinegar, salt, and basil, Stir to combine and add some freshly ground pepper to taste.
- Serve burgers (with buns or without!) topped with fresh bruschetta.
- Enjoy!
Like what you see? Pin it here!
Leave a Reply