Roasted Red Pepper Mozzarella Burger

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 12 minutes for beef or 14 minutes for turkey
Total Time: 32 minutes for beef or 34 minutes for turkey

Quick Ingredients

Smoky red pepper spread: 1 cup drained jarred roasted red peppers, 1/4 cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 small garlic clove, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.
Patties: 1 1/2 pounds 85/15 ground beef or 93% lean ground turkey, 1 teaspoon kosher salt, 1 teaspoon dried oregano, 3/4 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper. If using turkey, add 1 tablespoon extra-virgin olive oil to the meat.
Cooking and buns: 2 teaspoons extra-virgin olive oil for the skillet or grill grates, 4 brioche or potato burger buns, and 2 teaspoons extra-virgin olive oil for brushing the buns.
Toppings: 8 ounces fresh mozzarella, sliced into 8 slices, 1 cup baby arugula, and 1/2 cup fresh basil leaves.

Do This

1. Blend the roasted red pepper spread ingredients for 20 to 30 seconds until mostly smooth; refrigerate while you cook.
2. Slice the mozzarella, wash and dry the arugula and basil, split the buns, and brush the cut sides with 2 teaspoons olive oil.
3. Gently mix the meat with the seasonings. Add 1 tablespoon olive oil only if using turkey, then form 4 patties about 4 1/2 inches wide.
4. Preheat a grill to 450°F or heat a heavy skillet over medium-high heat for 3 minutes. Toast buns cut-side down for 60 to 90 seconds.
5. Cook beef patties 4 to 5 minutes per side to 160°F, or turkey patties 5 to 6 minutes per side to 165°F.
6. Add 2 mozzarella slices to each patty during the last 60 to 90 seconds, cover, and let the cheese soften.
7. Assemble with red pepper spread on both buns, arugula, the mozzarella-topped patty, and fresh basil. Serve right away.

Why You’ll Love This Recipe

Big flavor without fuss: Jarred roasted red peppers turn into a smoky, sweet, creamy spread in under 5 minutes.
Fresh and hearty: Juicy beef or turkey, soft mozzarella, peppery arugula, and basil make the burger feel satisfying but bright.
Mediterranean-leaning and balanced: Lemon, oregano, smoked paprika, basil, and olive oil give it a sunny, savory flavor profile.
Easy to customize: Use beef for a richer burger or turkey for a lighter version, and adjust the spread from mild to spicy.

Grocery List

Produce: Jarred roasted red peppers, garlic, lemon, baby arugula, and fresh basil.
Dairy: Fresh mozzarella and plain Greek yogurt.
Meat: 85/15 ground beef or 93% lean ground turkey.
Bakery: Brioche or potato burger buns.
Pantry: Mayonnaise, extra-virgin olive oil, Dijon mustard, smoked paprika, kosher salt, black pepper, red pepper flakes, dried oregano, garlic powder, and onion powder.

Full Ingredients

Smoky Roasted Red Pepper Spread

1 cup drained jarred roasted red peppers, patted dry with paper towels, about 6 ounces drained from one 12-ounce jar
1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely grated or minced
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper flakes, optional but recommended for gentle warmth

Beef or Turkey Patties

1 1/2 pounds 85/15 ground beef or 93% lean ground turkey
1 teaspoon kosher salt
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil, only if using ground turkey
2 teaspoons extra-virgin olive oil, for the skillet or grill grates

Buns and Toppings

4 brioche or potato burger buns, split
2 teaspoons extra-virgin olive oil, for brushing the cut sides of the buns
8 ounces fresh mozzarella, sliced into 8 slices about 1/4 inch thick
1 cup baby arugula, lightly packed, washed and very well dried
1/2 cup fresh basil leaves, loosely packed

Roasted Red Pepper Mozzarella Burger – Closeup

Step-by-Step Instructions

Step 1: Make the smoky roasted red pepper spread

In a small food processor or blender, combine the drained roasted red peppers, mayonnaise, Greek yogurt, 1 tablespoon olive oil, lemon juice, Dijon mustard, garlic, smoked paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and red pepper flakes. Blend for 20 to 30 seconds, stopping once to scrape down the sides, until the spread is mostly smooth with a little natural red pepper texture.

Transfer the spread to a small bowl and refrigerate it while you cook the burgers. This short chill helps the flavors settle and keeps the spread thick enough to spoon onto the buns.

Step 2: Prepare the toppings and buns

Slice the fresh mozzarella into 8 slices, each about 1/4 inch thick. Set the slices on a plate so they are ready to go; fresh mozzarella softens quickly, so it only needs a short time on the hot patties. Wash the arugula and basil if needed, then dry them very well so the burgers do not become watery.

Split the buns and brush the cut sides with 2 teaspoons olive oil total. A light brushing helps them toast evenly and gives the red pepper spread a better surface to cling to.

Step 3: Season and shape the patties

Place the ground beef or ground turkey in a large bowl. Sprinkle evenly with 1 teaspoon kosher salt, dried oregano, garlic powder, onion powder, and 1/2 teaspoon black pepper. If using turkey, add 1 tablespoon olive oil to the meat mixture to help keep the patties juicy.

Using your hands or a fork, mix gently for about 20 to 30 seconds, just until the seasonings are distributed. Do not overwork the meat, especially turkey, or the patties can turn firm. Divide into 4 equal portions, about 6 ounces each, and shape into patties about 4 1/2 inches wide and 3/4 inch thick. Press a shallow indentation into the center of each patty with your thumb to help prevent doming as they cook.

Step 4: Preheat the grill or skillet and toast the buns

For grilling, preheat the grill to medium-high heat, about 450°F, and lightly oil the grates with 2 teaspoons olive oil. For stovetop cooking, heat a large cast-iron or heavy skillet over medium-high heat for 3 minutes, then add 2 teaspoons olive oil and swirl to coat.

Toast the buns cut-side down for 60 to 90 seconds, just until lightly golden at the edges. Transfer the toasted buns to a plate or board and keep them cut-side up so they stay crisp.

Step 5: Cook the patties

Add the patties to the hot grill or skillet, leaving a little space between them. For beef patties, cook for 4 to 5 minutes on the first side, then flip and cook for 4 to 5 minutes more, until the center reaches 160°F on an instant-read thermometer. For turkey patties, cook for 5 to 6 minutes per side, until the center reaches 165°F.

Avoid pressing down on the patties while they cook; pressing squeezes out juices. If the outside is browning too quickly before the center is done, lower the heat to medium and continue cooking until the correct internal temperature is reached.

Step 6: Add the fresh mozzarella

During the last 60 to 90 seconds of cooking, place 2 slices of fresh mozzarella on each patty. Cover the skillet with a lid, or close the grill lid, just until the cheese softens and relaxes over the patty. Fresh mozzarella does not need to melt completely; it should be warm, creamy, and slightly slumped.

Transfer the patties to a clean plate and let them rest for 3 minutes. This keeps the juices in the burger instead of on the plate.

Step 7: Assemble the roasted red pepper burgers

Spread about 1 tablespoon of smoky roasted red pepper spread on the bottom half of each toasted bun. Add a small handful of arugula, then place one mozzarella-topped patty on top. Add several basil leaves over the cheese, then spread another 1 tablespoon of red pepper spread on the top bun.

Close the burgers gently and serve immediately while the patties are hot, the mozzarella is soft, and the basil and arugula are still fresh and fragrant. If you have extra spread, serve it on the side for dipping.

Pro Tips

Dry the roasted red peppers well: Patting them dry keeps the spread creamy instead of runny.
Make the patties wider than the buns: Burgers shrink as they cook, so shaping them about 1/2 inch wider than the buns helps them fit after cooking.
Use an instant-read thermometer: Cook beef to 160°F and turkey to 165°F for the best balance of safety and juiciness.
Do not over-melt the mozzarella: Fresh mozzarella is best when warmed and softened, not cooked until watery.
Layer arugula under the patty: It adds peppery freshness and helps create a little barrier between the bun and the juicy burger.

Variations

Spicy Calabrian version: Stir 1 tablespoon finely chopped Calabrian chiles into the red pepper spread and skip the red pepper flakes.
Turkey caprese-style burger: Use ground turkey, add 1 tablespoon olive oil to the meat mixture, and finish each burger with 1 teaspoon balsamic glaze over the basil.
Bunless Mediterranean bowl: Skip the buns and serve each patty over 1 cup arugula with 2 tablespoons red pepper spread, 2 ounces mozzarella, and extra basil.

Storage & Make-Ahead

The roasted red pepper spread can be made up to 4 days ahead and stored in an airtight container in the refrigerator. Stir before using. The patties can be shaped up to 24 hours ahead; place them on a parchment-lined plate or tray, cover tightly, and refrigerate until ready to cook.

Store cooked patties separately from buns and fresh toppings in an airtight container in the refrigerator for up to 3 days. Reheat patties in a 325°F oven for 8 to 10 minutes, or in a covered skillet over medium-low heat for 3 to 4 minutes per side, until warmed through. For the best texture, assemble the burgers only right before serving.

Nutrition (per serving)