Big Mouth Caprese Turkey Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

I love Caprese salad and thought aboutcombining those flavors on a burger.


Herb mayonnaise
1 cup mayonnaise
2 Tablespoons fresh chopped tarragon
2 Tablespoons green salsa
½ medium avocado, chopped
12 slices applewood smoked bacon
2 pounds ground turkey meat
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons sea salt
1/3 cup Panko bread crumbs
2 tablespoons Montreal Steak Seasoning

6 Crusty French Rolls, sliced in half
8 ounces fresh mozzarella cheese,sliced
3 tomatoes, sliced
1 red onion, sliced
1 8- ounce bag of arugula
1 12- ounce bottle of Balsamic glaze
Vegetable oil to brush on the grill


Prepare a medium-hot fire on a charcoal grill with a cover or preheat a gas grill to medium high.
To prepare the herb dressing: Mix together mayonnaise, tarragon, salsa and avocado. Set aside in a refrigerator.
Prepare the bacon by placing slices in a fire-proof skillet on the grill. Cook until crispy, remove, drain on paper towels and set aside.
To prepare the patties: Gently mix ground turkey, vinegar, lemon juice, salt and bread crumbs. Form six patties and sprinkle both sides with Montreal Steak Seasoning. Brush the grill with vegetable oil and place patties on the grill. Cook 7-8 minutes on the first side. Flip patties and grill 7-8 minutes more. Place two slices of mozzarella on each patty to melt. Hallow-out the top of each French roll to make room for the toppings. During the last two minutes of grilling , add the rolls cut side down and toast.
Assemble the burgers by spreading herb mayonnaise on each side of the toasted bun. To the top of each bun bottom, add a patty, 2 slices of bacon, tomato and onion slices and a handful of arugula. Drizzle balsamic glaze over each burger and place bun tops on.