Tomato Basil Burger with Mozzarella and Peppery Greens

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Quick Ingredients

Patties: 1 1/4 pounds 90/10 ground beef or 93% lean ground turkey, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 tablespoon olive oil for the pan
Tomato relish: 2 cups diced ripe tomatoes, 1/4 cup finely diced red onion, 2 tablespoons chopped fresh basil, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon lemon juice, 1 grated garlic clove, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Basil aioli: 1/2 cup mayonnaise, 1/4 cup finely chopped fresh basil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 grated garlic clove, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper
Assembly: 4 hamburger buns, 2 tablespoons softened unsalted butter, 4 slices mozzarella cheese, 2 cups arugula or peppery greens

Do This

1. Stir together the tomato relish ingredients and let them sit for 10 minutes.
2. Mix the basil aioli ingredients in a small bowl; refrigerate until needed.
3. Gently mix the patty ingredients, form 4 patties, and make a shallow thumbprint in the center of each.
4. Heat a grill or heavy skillet to medium-high, about 400°F.
5. Cook patties for 4 to 5 minutes on the first side, flip, and cook 3 to 5 minutes more, until beef reaches 160°F or turkey reaches 165°F.
6. Add mozzarella during the last 1 minute of cooking; toast buttered buns until golden.
7. Build each burger with basil aioli, peppery greens, a mozzarella-topped patty, tomato relish, and the top bun.

Why You’ll Love This Recipe

Bright and garden-fresh: Juicy tomato relish, fresh basil, and peppery greens keep the burger vibrant instead of heavy.
Flexible protein choice: Make it with beef for a classic burger or turkey for a lighter, still-satisfying option.
Big flavor without fuss: The basil aioli tastes special but takes just a few minutes to stir together.
Great for weeknights or cookouts: Everything can be prepped ahead, then the burgers cook in about 12 minutes.

Grocery List

Produce: Ripe tomatoes, red onion, fresh basil, lemon, garlic, arugula or other peppery greens
Dairy: Mozzarella cheese slices, unsalted butter
Meat: 90/10 ground beef or 93% lean ground turkey
Bakery: Hamburger buns, preferably brioche, potato, or sesame buns
Pantry: Mayonnaise, Worcestershire sauce, balsamic vinegar, Dijon mustard, extra-virgin olive oil, kosher salt, black pepper, garlic powder, onion powder

Full Ingredients

For the Fresh Tomato Relish

2 cups ripe tomatoes, diced into 1/4-inch pieces, lightly seeded if very juicy
1/4 cup red onion, finely diced
2 tablespoons fresh basil, finely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon fresh lemon juice
1 small garlic clove, finely grated or minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Basil Aioli

1/2 cup mayonnaise
1/4 cup fresh basil leaves, packed, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely grated or minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the Beef or Turkey Patties

1 1/4 pounds 90/10 ground beef or 93% lean ground turkey, kept cold
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon extra-virgin olive oil, for cooking in a skillet or on a griddle

For Assembly

4 hamburger buns, split
2 tablespoons unsalted butter, softened
4 slices mozzarella cheese, about 1 ounce each
2 cups loosely packed arugula, watercress, or baby mustard greens
Extra fresh basil leaves, optional, for layering

Tomato Basil Burger with Mozzarella and Peppery Greens – Closeup

Step-by-Step Instructions

Step 1: Make the fresh tomato relish

In a medium bowl, combine the diced tomatoes, red onion, chopped basil, olive oil, balsamic vinegar, lemon juice, grated garlic, kosher salt, and black pepper. Stir gently so the tomatoes stay chunky and fresh rather than crushed.

Let the relish sit at room temperature for 10 minutes while you prepare the rest of the burger. This short rest gives the tomatoes time to release a little juice and soak up the basil, garlic, and vinegar. If the mixture becomes very watery, spoon off a little extra liquid before topping the burgers.

Step 2: Stir together the basil aioli

In a small bowl, mix the mayonnaise, chopped basil, lemon juice, Dijon mustard, grated garlic, kosher salt, and black pepper until evenly combined. Taste and adjust with a tiny extra squeeze of lemon if you want it brighter.

Cover the aioli and refrigerate it until you are ready to assemble the burgers. Chilling for even 10 to 15 minutes helps the basil and garlic flavor spread through the sauce.

Step 3: Shape the burger patties

Place the cold ground beef or ground turkey in a large bowl. Add the Worcestershire sauce, kosher salt, black pepper, garlic powder, and onion powder. Use your hands or a fork to mix just until the seasonings are distributed. Try not to overmix, especially if using turkey, because compacted meat can cook up firm.

Divide the mixture into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 inches wide and 3/4 inch thick. Press a shallow thumbprint into the center of each patty; this helps the burgers cook evenly and prevents them from puffing up too much in the middle.

Step 4: Preheat the cooking surface

For a skillet or griddle, place a heavy cast-iron skillet, stainless-steel skillet, or flat griddle over medium-high heat for 3 to 4 minutes, until hot. Add 1 tablespoon olive oil and swirl to coat the surface. The cooking surface should be around 400°F.

For a grill, preheat to medium-high heat, about 400°F to 425°F, and oil the grates well. If grilling, you can skip the 1 tablespoon of oil for the pan.

Step 5: Cook the patties

Add the patties to the hot skillet or grill, leaving space between them. Cook without pressing down for 4 to 5 minutes on the first side, until a deep brown crust forms and the patties release easily from the pan or grates.

Flip the patties and cook for 3 to 5 minutes more. Ground beef should reach an internal temperature of 160°F, and ground turkey should reach 165°F. Use an instant-read thermometer inserted into the center of the patty for the most reliable result.

Step 6: Melt the mozzarella

During the last 1 minute of cooking, place 1 slice of mozzarella on each patty. If cooking in a skillet, loosely cover the pan with a lid for 30 to 60 seconds to help the cheese soften and melt. If grilling, close the grill lid briefly.

Transfer the patties to a plate or board and let them rest for 3 minutes. This keeps the juices in the burger instead of running out onto the bun.

Step 7: Toast the buns

While the patties rest, spread the cut sides of the buns with the softened butter. Place them cut-side down in the skillet, on the griddle, or on the grill for 1 to 2 minutes, until lightly golden and warm. Keep an eye on them because buttered buns can brown quickly.

Toasting the buns is worth the extra minute. It adds flavor and creates a sturdier surface for the aioli and juicy tomato relish.

Step 8: Assemble the tomato basil burgers

Spread about 1 tablespoon of basil aioli on the bottom half of each toasted bun. Add a small handful of peppery greens, then place a mozzarella-topped patty over the greens. Spoon about 1/4 cup tomato relish over each patty, letting a little of the basil-flecked tomato mixture tumble naturally over the cheese.

Spread another 1 tablespoon of basil aioli on the top bun, add a few extra basil leaves if you like, and close the burger. Serve immediately while the patties are hot, the mozzarella is soft, and the tomato relish tastes fresh and bright.

Pro Tips

Keep the meat cold: Cold beef or turkey is easier to shape and stays juicier as it cooks.
Do not press the patties: Pressing forces out flavorful juices and can make the burger dry.
Drain very juicy tomatoes: If your tomatoes are extra ripe, let the relish sit in a fine-mesh strainer for 2 to 3 minutes before assembling.
Use low-moisture mozzarella for easier melting: Fresh mozzarella is delicious, but it releases more water and can make the burger messier.
Layer greens under the patty: The greens act as a small barrier between the bun and the hot, juicy burger.

Variations

Caprese-style burger: Add a thin drizzle of balsamic glaze over the tomato relish before closing the bun.
Spicy garden burger: Stir 1/4 teaspoon crushed red pepper flakes into the tomato relish and add 1 teaspoon Calabrian chili paste to the aioli.
Lighter turkey version: Use 93% lean ground turkey and mix 1 tablespoon olive oil directly into the turkey mixture before shaping the patties. Cook to 165°F.

Storage & Make-Ahead

For the best texture, store the components separately. Cooked patties can be refrigerated in an airtight container for up to 3 days. Reheat them in a covered skillet over medium-low heat for 3 to 5 minutes, or until warmed through. The basil aioli can be made up to 3 days ahead and kept refrigerated. The tomato relish is best the day it is made, but you can dice the tomatoes and onion up to 8 hours ahead and store them separately, then mix with the basil, oil, vinegar, lemon juice, garlic, salt, and pepper just before serving. Toast buns and assemble burgers right before eating so they stay sturdy and fresh.

Nutrition (per serving)