Caprese Turkey Burgers with Tomato Jam Recipe

Caprese Turkey Burgers with Tomato Jam

Difficulty Level: Easy
Servings: 6
Nutritional Information per Serving (1 of 6): Calories 604, Total Fat 36 g, Saturated Fat 14 g, Carbohydrates 34 g, Dietary Fiber 2 g, Sugar 12 g, Protein 36 g, Cholesterol 133 mg, Sodium 693 mg
Total Time: 45 minutes
Active Time: 45 minutes

These flavorful grilled turkey burgers inspired by Caprese combine a rich, spiced tomato jam, torn creamy burrata cheese, and peppery baby arugula tossed in fresh basil mayonnaise. All of this is layered within toasted brioche buns to create the perfect sandwich for summer. Whether you're hosting a backyard gathering or looking for a lighter yet satisfying meal, these burgers deliver restaurant-quality flavors with impressive ease.

Basil Mayonnaise:

2/3 cup fresh basil leaves, gently packed
1/4 cup mayonnaise
1 small garlic clove, roughly chopped
Finely grated zest and juice from half a lemon
Kosher salt and fresh ground black pepper, to taste

Caprese Turkey Burgers:

6 small plum tomatoes (about 12 ounces), ends trimmed and roughly chopped
3 tablespoons packed light brown sugar
1 tablespoon olive oil, plus extra for brushing and drizzling
2 teaspoons red wine vinegar
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Kosher salt and freshly cracked black pepper
6 frozen turkey burger patties, seasoned
4 tablespoons unsalted butter, melted
2 teaspoons dried Italian seasoning
6 brioche buns, split
3 cups baby arugula, lightly packed
8 ounces burrata, torn into 6 portions

Prepare the basil mayonnaise: Combine basil, mayonnaise, garlic, lemon zest and juice, 1/4 teaspoon salt, and several turns of pepper in a mini food processor or blender. Blend on high speed until smooth and vibrantly green. Taste and adjust salt and pepper as needed. Transfer to a small bowl, cover, and chill until serving.
Heat the grill to medium.
Make the tomato jam: In a medium oven-proof saucepan, mix tomatoes, brown sugar, olive oil, red wine vinegar, cloves, nutmeg, 1/2 teaspoon salt, and pepper. Place on the grill and cook, stirring often, until tomatoes soften entirely, excess liquid reduces, and mixture thickens with slight caramelization, about 15 minutes.
Grill the turkey burgers: Brush burgers on both sides with olive oil. Place about 4 inches above grill heat. Cook for 8 minutes, flip, then grill until internal temperature reaches 165F, about 7 minutes more.
Prepare the buns: Stir melted butter with Italian seasoning. Brush this mixture on the cut sides of the buns. Grill cut-side down until lightly toasted, about 1 minute.
Assemble the burgers: Spread half of the tomato jam on the bottom buns evenly. Add the cooked turkey patties. In a large bowl, toss arugula with 3 tablespoons basil mayo, then pile atop the patties. Place torn burrata over the arugula, drizzle with olive oil, and season lightly with salt. Spoon the remaining tomato jam over the burrata, then cover with the top buns. Serve any leftover basil mayonnaise on the side for dipping.