Caprese Turkey Burgers
You'll love Caprese turkey burgers, with fresh mozzarella, tomato, and basil. They're so flavorful and healthy, too.
Servings: 4
Ingredients
- 8 oz. log fresh mozzarella cheese
- ½ small yellow onion
- 1 clove garlic
- 16 ounces ground turkey (85/15)
- ½ cup panko bread crumbs
- 1 large egg, beaten
- 1 tablespoon finely chopped fresh basil, plus about 8 additional leaves for topping
- 1 tablespoon dried parsley
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For serving:
- 4 hamburger buns or ciabatta, for serving
- 4 tablespoons pesto, optional (highly recommended)
- 1 large tomato, sliced, for serving
- 8 leaves fresh basil (can substitute leaf lettuce, if you prefer)
Instructions
- Preheat broiler on high, with oven rack 5 to 6 inches from broiler. Line rimmed sheet pan with foil.
- Drain liquid from mozzarella and pat dry with paper towels. Cut log into eight ¼ inch slices. You’ll need 4 slices for the burgers, plus 4 to 8 additional slices for topping the burgers.8 oz. log fresh mozzarella cheese
- Add ground turkey, basil, panko, egg, chopped basil, dried parsley, salt, pepper, and parsley to a large mixing bowl.16 ounces ground turkey, ½ cup panko bread crumbs, 1 large egg, beaten, 1 tablespoon finely chopped fresh basil, plus about 8 additional leaves for topping, 1 tablespoon dried parsley, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Grate the onion and garlic clove over the mixing bowl. You want to include the juice that drips into the bowl, too, because it will help flavor the burgers. (If you prefer, the onion and garlic can be finely minced instead of grated.)½ small yellow onion, 1 clove garlic
- Mix the meat mixture, using your hands, until just combined. Do not overmix.
- Divide meat mixture into four equal portions. Form one portion into a patty around a piece of mozzarella, making sure that cheese is completely encased by meat. Each patty should be about 4 to 5 inches in diameter. Repeat process for the remaining meat, forming 4 patties total. Place patties on prepared sheet pan.
- Broil burgers for 8 minutes until golden brown, flip over, cook for another 5 minutes or until burgers are cooked through. Internal temperature should be 165°F.
- If desired, spread pesto on buns. Add burgers to buns, top with sliced mozzarella, tomato slices, and fresh basil. Serve immediately.4 hamburger buns or ciabatta, for serving, 4 tablespoons pesto, optional, 1 large tomato, sliced, for serving
Video
Notes
- Without stuffing: If desired, omit the cheese stuffing. Serve the turkey burgers with suggested toppings.
- Storage: Leftover cooked burgers can be refrigerated for up to 3 days, or frozen for up to 3 months. Reheat in the microwave or air fryer.
- Make ahead: Make the meat mixture ahead of time, forming the patties with the cheese stuffing; cover, and refrigerate for up to 24 hours. To freeze, form the patties, arranging them on a parchment-lined tray; freeze until solid. Once frozen, stack the burgers with a square of waxed paper or foil between each patty; place in a freezer-safe container or bag. Thaw the burgers overnight in the refrigerator before broiling them as directed.
- Recipe updated after retesting 12/7/2022.
Nutrition
Serving: 1burger on bun with toppings | Calories: 537kcal | Carbohydrates: 33g | Protein: 47g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 155mg | Sodium: 1134mg | Potassium: 602mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1198IU | Vitamin C: 8mg | Calcium: 412mg | Iron: 4mg
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