Caprese Turkey Burgers
Juicy turkey burgers packed with spinach and fresh basil, topped with roasted cherry tomatoes, creamy fresh mozzarella, and a drizzle of balsamic glaze. All the flavors of a classic caprese salad — on a burger. Serve in lettuce wraps to keep it completely on plan.
- Roasted Tomatoes
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- ½ tsp salt
- 1 tsp black pepper
- Turkey Patties
- 1 lb lean ground turkey
- 1 pkg frozen spinach, thawed & well squeezed
- 2 tbsp fresh basil, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- Toppings
- 2 oz fresh mozzarella, sliced
- 2 tbsp fresh basil, chopped
- — balsamic glaze, to drizzle (optional but recommended)
- — large lettuce leaves, to serve
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1
Roast the tomatoes
Preheat oven to 400°F. Rinse the cherry tomatoes and toss in a bowl with olive oil, salt, and pepper until evenly coated. Spread on a foil-lined baking sheet in a single layer. Roast for 15 minutes until the tomatoes are blistered and starting to burst. Set aside.
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2
Prep the spinach
Place the thawed spinach in a colander and squeeze out as much moisture as possible — press firmly with your hands, a spoon, or a clean kitchen towel. This step is critical: too much water in the patties will cause them to fall apart on the grill. Roughly chop the squeezed spinach.
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3
Mix & form the patties
In a large bowl, combine the ground turkey, squeezed spinach, 2 tablespoons of chopped basil, garlic, Italian seasoning, salt, and pepper. Mix with your hands until evenly combined — don't overwork. Divide into 4 equal portions and form into patties about ¾-inch thick.
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4
Grill the burgers
Heat the grill to medium-high. Cook the patties for 7–8 minutes per side until cooked through to an internal temperature of 165°F. Do not press down on the patties while cooking — it pushes out the juices.
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5
Melt the mozzarella
In the last minute of grilling, place a slice of fresh mozzarella on top of each patty. Close the grill lid for 60 seconds until the cheese is just melted and soft.
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6
Assemble & serve
Place each burger in a large lettuce wrap. Spoon the roasted tomatoes generously over the melted mozzarella, scatter fresh basil over the top, and finish with a drizzle of balsamic glaze if using. Serve immediately.
- Squeeze the spinach really well: This is the single most important step for patties that hold together on the grill. When you think you've squeezed enough, squeeze once more.
- Balsamic glaze is the finishing touch: A drizzle of store-bought balsamic glaze ties all the caprese flavors together beautifully — it's the difference between good and great.
- Don't press the patties: Pressing down on turkey burgers while they cook squeezes out all the moisture and results in a dry, tough patty. Let them cook undisturbed.
- No grill? A cast iron skillet or grill pan over medium-high heat works perfectly. Cook 6–7 minutes per side and finish with the lid on to melt the mozzarella.
- Make ahead: Form the patties up to 24 hours in advance, cover, and refrigerate. The roasted tomatoes can also be made a day ahead and gently rewarmed before serving.