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Mozz-Stuffed Caprese Burgers

Mozz-Stuffed Caprese Burgers

with Griddled Tomato, Creamy Pesto & Potato Wedges

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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!

Allergens:MilkWheatEggsSoy

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

2 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Mozzarella Cheese

(ContainsMilk)

2 unit

Potato Buns

(ContainsMilk, Wheat, Eggs, Soy)

1 tablespoon

Italian Seasoning

2 tablespoon

Mayonnaise

(ContainsEggs, Soy)

10 ounce

Ground Beef

4 tablespoon

Pesto

(ContainsMilk)

Not included in your delivery

8 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1200 kcal
Fat81 g
Saturated Fat24 g
Carbohydrate79 g
Sugar10 g
Dietary Fiber6 g
Protein44 g
Cholesterol145 mg
Sodium1210 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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 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.

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.