Cookwith

Name: Heirloom Tomato & Basil Summer Cheeseburger Stacks
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 large heirloom tomatoes, sliced into thick rounds; 1/2 cup fresh basil leaves, whole or torn; 4 ounces fresh mozzarella, sliced; 1/2 small red onion, thinly sliced; 1 tablespoon extra virgin olive oil; 1 tablespoon balsamic glaze; 1/2 teaspoon flaky sea salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup baby arugula; 4 small whole wheat slider buns (optional, for those who want a bun); 8 ounces lean ground turkey or chicken; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder

Heirloom Tomato & Basil Summer Cheeseburger Stacks

miradugm

This recipe transforms the classic cheeseburger into a vibrant, low-calorie summer side that’s bursting with garden-fresh flavor. Anchored by juicy heirloom tomatoes and fragrant basil, each mini burger is layered with creamy mozzarella, peppery arugula, and a hint of tangy balsamic glaze. Using lean turkey or chicken keeps it light, while bold seasoning and a touch of red onion add complexity. Served bun-less or on whole wheat sliders, these cheeseburger bites are perfect for picnics, BBQs, or as a fun, colorful starter. The freshness and contrasting textures make every bite a celebration of summer produce.

Ingredients

Instructions

Preheat grill or grill pan to medium-high heat.
In a bowl, combine ground turkey or chicken with Dijon mustard, garlic powder, salt, and pepper. Mix gently and form into 8 small, thin patties.
Grill patties for 3-4 minutes per side, until just cooked through. Set aside to rest.
Arrange heirloom tomato slices on a serving platter. Top each with a few basil leaves, a slice of mozzarella, and a few rings of red onion.
Place a turkey patty on each stack. Add a few arugula leaves on top.
Drizzle with olive oil and balsamic glaze. Sprinkle with flaky sea salt and freshly ground black pepper.
Serve immediately as bun-less stacks, or place each stack on a whole wheat slider bun if desired.
For make-ahead: Grill patties and prep veggies up to a day in advance; assemble just before serving for best texture and flavor.