Mozz-Stuffed Caprese Burgers

Name: Mozz-Stuffed Caprese Burgers with Griddled Tomato, Creamy Pesto & Potato Wedges
Yield: 2 servings
Ingredients: 12 oz Potato; 2 tbsp Sour Cream; 1/2 cup Mozzarella Cheese; 1 tbsp Italian Seasoning; 4 tbsp Pesto; 2 tbsp Mayonnaise; 10 oz Ground Beef; 1 Tomato; 2 Potato; tsp Salt, tsp; tsp Black Pepper, tsp; 8 tsp Olive Oil, tsp

with Griddled Tomato, Creamy Pesto & Potato Wedges

By Recipe0 System

Meet Caprese salad—burger-fied! Yep, our chefs transformed everyone’s favorite Italian appetizer into a dinner-worthy 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 pesto sauce. Everything is tucked into toasted buns and served with a heap of crispy potato wedges on the side. Buon appetito!

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
2 tbsp Sour Cream
1/2 cup Mozzarella Cheese
1 tbsp Italian Seasoning
4 tbsp Pesto
2 tbsp Mayonnaise
10 oz Ground Beef
1 Tomato
2 Potato
tsp Salt, tsp
tsp Black Pepper, tsp
8 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges; toss on a baking sheet with 2 TBSP olive oil (4 TBSP for 4 servings), half the Italian Seasoning (you’ll use the rest later), and a few big pinches of salt and pepper.

Roast on top rack until tender and crisped, 20-25 minutes.
2

While potatoes roast, slice tomato into ½-inch-thick rounds.
3

In a small bowl, combine mayonnaise, sour cream, and half the pesto (you’ll use the rest in the next step). Season with salt and pepper.
4

In a medium bowl, combine beef*, remaining Italian Seasoning, and remaining pesto; season generously with salt and pepper. Form mixture into two ½-inch-thick rounds (four rounds for 4 servings).

Divide mozzarella between the centers of each round. Gently fold meat around mozzarella, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.
5

Season tomato with salt and pepper.

Heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumu0002high 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

Meanwhile, halve and toast buns.

Spread top buns with creamy pesto; fill buns with patties and griddled tomato.

Divide burgers between plates. Serve with potato wedges and any remaining creamy pesto on the side for dipping.