Mozzarella-Stuffed Little Italy Burgers

• In a small microwave-safe bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Stir in shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and set aside, stirring occasionally, until ready to serve.

• 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 second 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* and remaining pesto; season generously with salt and pepper. Form into two ½-inch-thick patties (four patties for 4 servings). • Divide mozzarella between centers of each patty. Fold edges of meat around mozzarella, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.

• 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, 1-2 minutes per side. Transfer griddled tomato to a plate. • Add another drizzle of olive oil to same pan; add patties and cook to desired doneness, 3-5 minutes per side.