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No need to buy hamburger buns the next time you are grilling burgers! Our delicious Caprese Burger recipe replaces the carbs with grilled beefsteak tomatoes for a fresh and healthy substitute. These turkey burgers are layered with flavor using fresh basil, mozzarella cheese and sweet balsamic glaze.

 

Ingredients

Turkey Burgers
  • 1 lb 99% lean ground turkey
  • 1 large egg, lightly beaten
  • 2/3 cup grated carrots
  • 1/4 cup plain whole wheat bread crumbs
  • 1/4 cup chopped fresh basil leaves
  • 1 large garlic clove, peeled and minced
  • 1 Tbsp grated red onion
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp Kosher salt
  • Non-stick cooking spray

For Serving

  • 4 large beefsteak tomatoes, halved horizontally and seeded
  • 4 slices part-skim mozzarella cheese
  • 2 Tbsp balsamic glaze
  • 1 cup packed fresh basil leaves

 

Preparation

Turkey Burgers
  • Grease the grill grates with nonstick cooking spray. Preheat grill to 400°F.
  • In a medium mixing bowl, combine all of the ingredients and gently knead together until well incorporated. Form into 4 patties.
  • Lightly spray the cut sides of the tomatoes with nonstick cooking spray. Set aside.
  • Cook the burgers for 10 minutes with the lid closed, flipping halfway through, until they reach an internal temperature of 165°F. Melt the cheese on the burgers during the last minute of cooking. Remove from the grill, place on a large serving plate and cover lightly with aluminum foil to keep warm.
  • Grill the tomatoes cut side down to slightly char them, about 4 to 6 minutes. Remove heat, place on the serving plate with the cooked burgers.
For Serving 
  • Place a ¼-cup of fresh basil leaves on the bottom half of each tomato. Top with the turkey burgers and drizzle each with a ½ tablespoon of balsamic reduction. Add the top half of tomatoes and serve.

Nutrition Facts

Per Serving: 

Calories: 261 | Fat: 7g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 362mg | Carbohydrates: 12g | Fiber: 2g | Protein: 35g

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Date Last Reviewed: May 16, 2023

Editorial Review: Adam Fisher, Recipe & Content Manager, Baldwin Publishing, Inc. Contact Editor

Medical Review: Christina Wright, RD, LDN

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