Name: Caprese Burgers
Prep time: 40 min
Cook time: 20 min
Ingredients: 1.25 lbs Ground Turkey (Makes enough for 3 large or 4 regular sized burgers.); 2 tbs Butter (Optional - Divided into 1 part for each patty. Placed into freezer to harden.); 2 ea Jalapenos (Seeded. Chopped.); 2 tbs Onion (Chopped.); 2 cloves Garlic (Minced.); 1 ea Egg; 3/4 tsp Seasoning (I used Hog & Hen here.); 1 tsp Parsley (Chopped.); 1 tbs Worcestershire (Can sub soy if you want.); 4 ea Brioche Buns (One for each patty.); 2 tbs Pesto Mayo (See notes for recipe.); 1 ea Arugula; 4 ea Mozzarella (Fresh. Try to match the size of the bun or use more pieces.); 4 slices Tomato (Try to match the size of the bun.); 1 ea Balsamic Vinegar

Caprese Burgers

A turkey burger with pesto mayo, arugula, tomato, mozzarella, and balsamic.

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Prep Time: 40 minutes

Cook Time: 20 minutes

Course: Main Course

Cuisine: American, Italian

Keyword: Burger, Caprese Burger, cheeseburger, healthy recipes, makecaloriesgreatagain, makecalorieshealthyagain, mcga, recipes, turkey burger

Cooking Method: Griddle

Food Category: Turkey

FoodOrDrink: Food

Ingredients

Turkey Burger Patty

1.25 lbs Ground Turkey Makes enough for 3 large or 4 regular sized burgers.
2 tbs Butter Optional – Divided into 1 part for each patty. Placed into freezer to harden.
2 ea Jalapenos Seeded. Chopped.
2 tbs Onion Chopped.
2 cloves Garlic Minced.
1 ea Egg
3/4 tsp Seasoning I used Hog & Hen here.
1 tsp Parsley Chopped.
1 tbs Worcestershire Can sub soy if you want.

Others

4 ea Brioche Buns One for each patty.
2 tbs Pesto Mayo See notes for recipe.
1 ea Arugula
4 ea Mozzarella Fresh. Try to match the size of the bun or use more pieces.
4 slices Tomato Try to match the size of the bun.
1 ea Balsamic Vinegar

Instructions

Gather and prep your ingredients.
Combine all of the turkey patty ingredients (except the butter) into a bowl.
Mix well. It's going to seem "watery" and that's ok.
Form your patties. Place the butter (optional) into the center of each patty. This will ensure a little extra juiciness and flavor in what can otherwise be a dry meat. Place patties into the fridge until you're ready to cook.
I cooked mine on a griddle over medium heat.
To ensure thorough cooking I covered my meat.
While the turkey is cooking, spread that delicious pesto mayo on the bottom bun.
Top the mayo with arugula (I de-stemmed the leaves).
Flip your patties once a nice brown crust is formed on the bottom side. Cook to an internal temp of 165.
Pull your patties when done and let rest while you finish prepping the plate.
Drizzle some balsamic onto the upper bun.
Time to assemble! Place the patty on top of the bottom bun, mayo, and arugula. Top with the mozzarella, tomato, and upper bun.
Enjoy!