Mozz-Stuffed Caprese Burgers

Name: Mozz-Stuffed Caprese Burgers with Griddled Tomato, Basil Sauce & Parmesan Potato Rounds
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz Potato; 1/4 cup Parmesan Cheese; 2 tbsp Sour Cream; 1/2 oz Basil; 1/2 cup Mozzarella Cheese; 1 tbsp Italian Seasoning; 2 tbsp Mayonnaise; 10 oz Ground Beef; 2 unit Brioche Buns; 1 Tomato; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp

with Griddled Tomato, Basil Sauce & Parmesan Potato Rounds

By Recipe0 System

Meet caprese salad—burger-fied! Yep, our chefs transformed everyone’s favorite Italian appetizer into a bodacious burger. And no, they didn’t just combine the two by stacking tomato, mozzarella, and basil on top of a plain ol’ patty—they took it to a whole new level. Think Italian-seasoned beef patties stuffed with melty mozz, then topped with griddled tomato slices and a creamy basil sauce. Everything is tucked into toasty garlic butter buns (read: garlic bread) and served with a heap of crispy Parmesan potato wedges on the side. Buon appetito!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1/4 cup Parmesan Cheese
2 tbsp Sour Cream
1/2 oz Basil
1/2 cup Mozzarella Cheese
1 tbsp Italian Seasoning
2 tbsp Mayonnaise
10 oz Ground Beef
2 unit Brioche Buns
1 Tomato
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce.

Slice potatoes into ¼-inch-thick rounds (no need to peel); toss on a baking sheet with 2 TBSP olive oil, half the Italian Seasoning (you’ll use the rest later), and a few big pinches of salt and pepper. Arrange in a single overlapping layer.

Roast on top rack for 18-20 minutes. Remove from oven (they’ll finish cooking in step 6).

4 SERVINGS: Use 4 TBSP olive oil.
2

Meanwhile, slice tomato into ½-inchthick rounds. Pick basil leaves from stems; mince leaves.

Place 1 TBSP butter and half the garlic powder (use the rest as you like) in a small bowl; microwave until butter is softened, 10-20 seconds. Season with salt and pepper and stir to combine.

4 SERVINGS: Use 2 TBSP butter and all the garlic powder.
3

In a second small bowl, combine mayonnaise, sour cream, and 1 TBSP minced basil. Season with salt and pepper. Set aside.

4 SERVINGS: Use 2 TBSP minced basil.
4

In a medium bowl, combine beef*, remaining Italian Seasoning, and remaining basil; season generously with salt and pepper. Form mixture into two ½-inch-thick patties.

Divide mozzarella between the centers of each patty. Gently fold meat around mozzarella, shaping and sealing to create cheese-stuffed patties.

4 SERVINGS: Form beef mixture into four patties.
5

Season tomato with salt and pepper. Heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add tomato and cook until lightly browned, 1-2 minutes per side. Transfer to a plate.

Add another drizzle of olive oil to same pan; add patties and cook to desired doneness, 3-5 minutes per side.
6

Sprinkle roasted potatoes with Parmesan. Return to oven until cheese is melted and slightly crispy, 5-7 minutes more.

Meanwhile, halve buns; spread cut sides with garlic butter. Place on a second baking sheet and toast on middle rack until lightly browned, 3-5 minutes.

Spread top buns with basil sauce; fill buns with patties and griddled tomato. Serve with potatoes and any remaining basil sauce on the side.

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