Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
Watch how to make this recipe.
Caprese Turkey Burgers with Tomato Jam
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- 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
These juicy caprese-inspired grilled turkey burgers feature a luscious, spiced tomato jam, torn slabs of creamy burrata and peppery baby arugula dressed in a fresh basil mayonnaise. It’s all packed between toasted brioche buns for the ultimate summer sando.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- 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
Ingredients
Basil Mayonnaise:
Caprese Turkey Burgers:
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Directions
- For the basil mayonnaise: Add the basil, mayonnaise, garlic, lemon zest and juice, 1/4 teaspoon salt and several grinds of pepper to a mini food processor or blender and blend on high until smooth and bright green. Taste and adjust the seasoning with salt and pepper. Transfer to a small bowl, cover and refrigerate until ready to serve.
- For the caprese turkey burgers: Prepare a grill for medium heat.
- Add the tomatoes, brown sugar, olive oil, red wine vinegar, cloves, nutmeg, 1/2 teaspoon salt and several grinds of pepper to a medium ovensafe saucepan and place on the grill. Cook, stirring frequently, until the tomatoes are very soft, most of the liquid has reduced and the mixture starts to caramelize and thicken, about 15 minutes.
- Meanwhile, brush the turkey burgers with olive oil on both sides and place on the grill about 4 inches above the heat. Grill for 8 minutes, then turn them over and grill until the burgers are cooked through and a meat thermometer inserted into the centers registers 165 degrees F, about 7 minutes more.
- Stir the butter and Italian seasoning together in a small bowl, then brush onto the cut sides of the buns. Place the buns on the grill cut-side down and grill until lightly toasted, about 1 minute.
- To serve, spread half of the tomato jam evenly on the bottom of the buns, then add the burger patties. Toss the arugula in a large bowl with 3 tablespoons of the basil mayonnaise to combine, then pile the arugula on top of the burger patties. Top the arugula with the burrata, then drizzle the burrata with olive oil and season with salt. Divide the remaining tomato jam on top of the burrata, then sandwich with the top buns. Serve with any remaining basil mayonnaise on the side for dipping.
