Mozzarella-Stuffed Little Italy Burgers
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Mozzarella-Stuffed Little Italy Burgers

Mozzarella-Stuffed Little Italy Burgers

with Griddled Tomato, Patate al Forno, and Arugula Salad

Meet caprese salad—burger-fied! Yep, our chefs went and 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 pesto-seasoned patties stuffed with melty mozz, then topped with lightly-charred tomato slices and a creamy pesto sauce. On the side, there’s a fresh arugula salad with tangy bites of balsamic-pickled shallot, plus crispy potato wedges (because it’s still a burger after all). Buon appetito!

Allergens:
Eggs
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

1 unit

Roma Tomato

5 teaspoon

Balsamic Vinegar

2 tablespoon

Mayonnaise

(Contains Eggs)

2 tablespoon

Sour Cream

(Contains Milk)

2 ounce

Pesto

(Contains Milk)

10 ounce

Ground Beef

½ cup

Mozzarella Cheese

(Contains Milk)

2 unit

Brioche Buns

(Contains Wheat)

2 ounce

Arugula

Not included in your delivery

7 teaspoon

Olive Oil

½ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)5104 kJ
Calories1220 kcal
Fat82 g
Saturated Fat22 g
Carbohydrate77 g
Sugar17 g
Dietary Fiber7 g
Protein40 g
Cholesterol165 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Plastic Wrap
Small Bowl
Baking Sheet
Medium Bowl
Large Pan
Plate

Instructions

Prep
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot. Slice tomato into ½-inch-thick rounds.

Pickle Shallot
2

In a small, microwave-safe bowl, combine half the vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Stir in shallot, then cover with plastic wrap. Microwave on high for 1 minute. Remove plastic wrap and set aside, stirring occasionally.

ROAST POTATOES AND MAKE PESTO MAYO
3

Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes. Meanwhile, in a small bowl, combine mayo, sour cream, and half the pesto. Season with salt and pepper.

Stuff Patties
4

In a medium bowl, combine beef and remaining pesto; season generously with salt and pepper. Form mixture into two ½-inch-thick patties (four patties for 4 servings). Divide cheese between the centers of each patty. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed patties.

Griddle Tomatoes and Cook Patties
5

Season tomato slices all over with salt and pepper. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add tomato slices and cook until lightly browned and slightly softened, about 2 minutes per side. Transfer to a plate. Add another drizzle of olive oil to same pan, then add patties and cook to desired doneness, 3-5 minutes per side.

6

Halve and toast buns. In a second medium bowl, whisk together remaining vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Add arugula and some pickled shallot to bowl; toss to coat. Spread top buns with pesto mayo, then assemble burgers with patties, tomato slices, and as much remaining pickled shallot as you like. Serve with salad, potato wedges, and any remaining pesto mayo on the side.