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Mozz-Stuffed Caprese Burgers
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Mozz-Stuffed Caprese Burgers

Mozz-Stuffed Caprese Burgers

with Griddled Tomato, Basil Sauce & Parmesan Potato Rounds

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!


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

Total Time35 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

1 teaspoon

Garlic Powder

2 tablespoon

Sour Cream

(Contains Milk)

½ cup

Mozzarella Cheese

(Contains Milk)

2 unit

Brioche Buns

(Contains Wheat)

1 tablespoon

Italian Seasoning

½ ounce


2 tablespoon


(Contains Eggs)

10 ounce

Ground Beef

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

8 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4895 kJ
Calories1170 kcal
Fat78 g
Saturated Fat28 g
Carbohydrate75 g
Sugar12 g
Dietary Fiber5 g
Protein48 g
Cholesterol210 mg
Sodium1410 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.


Baking Sheet
Small Bowl
Medium Bowl
Large Pan


Roast Potatoes

• 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.

Prep and Mix Butter

• 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.

Make Basil Sauce

• 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.

Stuff Patties

• 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.

Cook Tomato and Patties

• 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.

Finish and Serve

• 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.