Mozz-Stuffed Caprese Burgers
with Griddled Tomato, Creamy Pesto & Potato Wedges
- Milk
- Eggs
- Soy
- Wheat
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!
Ingredients
12 ounce
Potatoes
2 tablespoon
Sour Cream
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
4 tablespoon
Pesto
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Beef
1 unit
Tomato
2 unit
Potato Buns
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
8 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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 potato wedges and any remaining creamy pesto on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the pesto-infused burger, calling it flavorful and delicious. Some found the pesto overwhelming; consider using less.
- Ease of prep: Stuffing the cheese was tricky for some; consider providing more detailed instructions or using sliced cheese instead of shredded.
- Suggestions: Try adding fresh greens or arugula for texture. Consider toasting the buns and grilling the burgers for better results.
- Portions: Burgers were filling; some found them too large. Consider offering options for smaller patties.
- Sides: Many enjoyed the potato wedges, but some are tired of potatoes. Consider offering more veggie side options.
Reviews from our home cooks
I've had mozz-stuffed caprese burgers before, but never with the pesto mixed in the sauce. I loved it! I would love to have that pesto/sour cream sauce on everything I eat! I even used it as a dip for my potatoes!
I love the way we do the potato wedges. The burger was moist and scrumptious! I think the griddled tomatoes were a nice addition and the Creamy Pesto really makes the dish pop!
All of HF burgers are delish but this one was 10 out of 10. The mozzerella inside with the pesto sauce and the fresh toasted buns with the tomato was scrumptious.
The pesto sauce was delicious on the burger, which was fun because I never would have thought to use Caprese flavors in a recipe like this. The mozzarella taste and cheesiness didn't really come through in the burger, which I feel could be improved.
Fabulous flavor that convinced my husband he really does like caprese, and we learned that griddled tomatoes on a burger are the bomb!
This is the third time that we have gotten burgers. The potato wedges are delicious and the pesto sauce on the tasty large caprese burgers adds a nice complement.
Amazing! Pesto spread paired perfectly with mozz-stuffed patty as well as a delicious dipping sauce for potato wedges!
The burger with the pesto was very wet and wouldn't hold together. I had to add some bread crumbs to get it to hold its shape with the mozzerella stuffed inside. Still tasty, but hard to work with.
No need to grill or heat the tomatoes. It adds too much mushiness/softeness to the burger and is completely unnecessary for flavor. A true caprese salad or sandwich is mostly to entirely cold with uncooked or heated tomatoes
Loved these! My favorite recipe this week. Burgers were a bit hard to stuff with mozz without falling apart, but that's probably my fault. They were delicious.
