Meet caprese salad—burger-fied! Yep, our chefs went and 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 pesto-seasoned patties stuffed with melty mozz, then topped with lightly-charred tomato slices and a creamy pesto sauce. On the side, there’s a fresh arugula salad with tangy bites of balsamic-pickled onion, plus crispy potato wedges (because it’s still a burger after all). Buon appetito!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 ounce
Yukon Gold Potatoes
1 unit
Red Onion
1 unit
Roma Tomato
5 teaspoon
Balsamic Vinegar
2 tablespoon
Mayonnaise
(Contains Eggs)
2 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Pesto
(Contains Milk)
10 ounce
Ground Beef
½ cup
Mozzarella Cheese
(Contains Milk)
2 unit
Brioche Buns
(Contains Wheat)
2 ounce
Arugula
7 teaspoon
Olive Oil
½ teaspoon
Sugar
Salt
Pepper
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (all for 4 servings). Slice tomato into ½-inch-thick rounds.
In a small microwave-safe bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), a splash of water, salt, and pepper. Stir in sliced onion, then cover bowl with plastic wrap; microwave for 1 minute. Discard plastic wrap and set aside onion mixture, 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 to a plate. Add another drizzle of olive oil to same pan; add patties and cook to desired doneness, 3-5 minutes per side.
Halve and toast buns. In a second medium bowl, whisk together remaining vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Add arugula and a bit of pickled onion to bowl; toss to coat. Spread top buns with pesto sauce; fill buns with patties, griddled tomato, and as much remaining pickled onion as you like. Serve with salad, potato wedges, and any remaining pesto sauce on the side.