RecipePeach Caprese Burgers

Nutrition Facts
Amount per Serving
  • Calories: 400
  • Protein: 41 g
  • Total Fat: 14 g
    • Unsaturated Fat: 9.5 g
    • Saturated Fat: 4.5 g
  • Cholesterol: 65 mg
  • Total Carbohydrate: 41 g
  • Dietary Fiber: 1 g
  • Total Sugar: 12 g
    • Natural Sugar: 12 g
    • Added Sugar: 0 g
  • Sodium: 470 mg

I’m making summertime a little sweeter with these irresistible Peach Caprese Burgers. They’ve got all the makings for a masterpiece meal; protein-packed patties layered with cheesy mozzarella, sweet and juicy peaches, aromatic basil, peppery arugula leaves (if you decide to add them in), and thick and tangy balsamic glaze.

A few Joyful pro tips: Lightly toast your burger buns to give them structure; this way they’re able to absorb the yummy juices and hold the massive burgers with tons of toppings. Or, you can easily cut the carbs by placing your bun on a bed of leafy greens or using a grilled portabella mushroom “bun,” (shown here). Oh, and definitely make more grilled peaches than you think you need. Trust me, they’re super delish and you’ll want to eat the extras.

  • Prep time
  • Total Time
This recipe makes 4 burgers
  • • Nonstick olive oil cooking spray*
  • • 1 lb ground turkey (90 to 94% lean)
  • • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • • Freshly ground black pepper to taste
  • • ½ to 1 teaspoon kosher salt
  • • 1 tablespoon fresh basil leaves, finely chopped
  • • 8 large basil leaves, for garnish
  • • 2 to 3 medium fresh peaches, pitted and sliced horizontally (about 1/2 inch thick), ripe but still firm
  • • 4 oz fresh mozzarella, sliced into 1-oz thin pieces 
  • • 2 tablespoons Balsamic Glaze, or more to taste
  • • 4 whole grain hamburger buns, lightly toasted
  • • 1 cup baby arugula leaves, optional 

*You can also use 1 to 2 tablespoons extra-virgin olive oil and brush it evenly over the raw burgers and sliced peaches.


In a large bowl add the ground turkey, garlic, and basil. Season with freshly ground black pepper to taste. Mix the ingredients together with clean hands or a rubber spatula until they are fully incorporated (being careful to not overmix). Divide the meat mixture into four equal portions and shape it into patties, placing on a nonstick surface such as wax paper or parchment. Mist the burger tops with olive oil spray (alternatively, you can brush on the olive oil) and sprinkle salt evenly over the tops.

Lightly mist the sliced peaches with olive oil spray (or brush with oil), and season with freshly ground pepper. Set aside.

Mist an indoor or outdoor grill pan with nonstick spray and preheat. Grill burgers over medium-high heat for 6 minutes, flip, mist the new side with oil spray (or brush with oil) and sprinkle on salt. Finish grilling the second side for about 5 minutes or until the internal temp reaches 165.

While burgers are cooking, grill peaches over medium-high heat for 2-3 minutes (larger peaches will take 1-2 more minutes) or until one side has a few grill marks and starts to caramelize. The peaches will soften but should still hold their shape. 

To serve, place each burger on a toasted bun and top with mozzarella slices. Drizzle on balsamic glaze. Layer on fresh basil leaves, grilled peaches, optional arugula and the top bun. Serve immediately. 

Nutrition provided for 1 burger with toppings and full hamburger bun. 

If you skip the bun (but still pile on the toppings), calories drop to 270 and carbs drop to 13g.

Want more caprese? Try this Caprese Caesar Wrap!