Mozz-Stuffed Caprese Burgers

Name: Mozz-Stuffed Caprese Burgers with Griddled Tomato, Creamy Pesto & Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 12 ounce Yukon Gold Potatoes; 1 unit Roma Tomato; 2 tablespoon Sour Cream; ½ cup Mozzarella Cheese; 2 unit Potato Buns; 1 tablespoon Italian Seasoning; 2 tablespoon Mayonnaise; 10 ounce Ground Beef; 8 teaspoon Olive Oil; Salt; Pepper; 4 tablespoon Pesto

with Griddled Tomato, Creamy Pesto & Potato Wedges

Recipe Development TeamPublished on December 15, 2020

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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 pesto sauce. Everything is tucked into toasted buns and served with a heap of crispy potato wedges on the side. Buon appetito!

Allergens:

Milk

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

2 tablespoon

Sour Cream

(Contains: Milk)

½ cup

Mozzarella Cheese

(Contains: Milk)

2 unit

Potato Buns

(Contains: Milk, Eggs, Soy, Wheat)

1 tablespoon

Italian Seasoning

2 tablespoon

Mayonnaise

(Contains: Eggs, Soy)

10 ounce

Ground Beef

4 tablespoon

Pesto

(Contains: Milk)

Not included in your delivery

8 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)5021 kJ

Calories1200 kcal

Fat81 g

Saturated Fat24 g

Carbohydrate79 g

Sugar10 g

Dietary Fiber6 g

Protein44 g

Cholesterol145 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

•Baking Sheet

•Small Bowl

•Medium Bowl

•Large Pan

Instructions

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

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

• 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. Set aside.

• 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 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.

• 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.

• Meanwhile, halve and toast buns. • Spread top buns with creamy pesto; fill buns with patties and griddled tomato. Divide burgers between plates. Serve with potatoes and any remaining creamy pesto on the side.