Recipe: Caprese Turkey Burgers - Celiac Disease
Jul 21 2010

Recipe: Caprese Turkey Burgers

I always seem to get ideas for new recipes or food combinations at the strangest times. This recipe idea came to me when I was swimming yesterday. I love caprese salad and every time I see it on a menu when I am out, I will order it in place of a salad. I love fresh basil and since my basil plant is taking off and I had just purchased some fresh mozzarella medallions the other day, my creative mind was spinning.

While I was figuring out what I wanted to do with the basil & mozzarella, I remembered I had some ground turkey that also needed to be used or made into burgers & frozen. Enter: Caprese Turkey Burgers.

I prepped the ingredients first.

Then I prepped & seasoned the ground turkey with garlic powder, sea salt & pepper. After combining the mixture, I divided the meat into 4 balls. I took the first ball of meat and divided it into 2. I formed the first part of that into a thin patty and then piled on the mozzarella, chopped sun-dried tomatoes, chopped basil and drizzled a little balsamic vinaigrette over the mix.

Then I topped the patty & ingredients with the other patty.

I repeated the above for the remaining ingredients and then cooked on the stove in a frying pan. Normally I use a George Foreman grill, but pressing these burgers would result in a big mess. I think that the grill would work just as well, if not better than the stove.

Once the burgers were in the pan, I covered the pan and didn’t flip them for a good 7 – 10 minutes. I wanted to let that first side brown so that when I did flip them, they wouldn’t stick.

See the cheese trying to escape?

Here is a peak of the inside…

These were really, really good! The sun-dried tomatoes added great texture to the burger. I ended up eating this without the bun, but I bet they would be great on an Everybody Eats or Canyon Bakehouse bun!

List of ingredients:

1-1.25 lbs of ground turkey (I used 93/7)
garlic powder
sea salt
4 fresh mozzarella medallions
4-5 chopped sun-dried tomatoes
4-5 chopped fresh basil leaves
balsamic vinaigrette (I used Kraft Light)

I served the burgers on a bed of mixed greens along side of oven-baked steak fries and roasted asparagus.

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Tiffany Janes says:

    Great recipe! I too LOVE caprese salads! I’m totally going to try and make these burger this weekend. Thanks for posting something so simple – even I can do this 😉

  2. Hope you enjoy them!! 🙂



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