Pesto Mozzarella Stuffed Burgers with Crispy Potato Wedges and Arugula Salad

Meet the burger that combines all the flavors of a classic caprese salad into one incredible meal. We’ve taken juicy beef patties, seasoned them with pesto and stuffed them with melty mozzarella cheese. Then we top them with lightly charred tomato slices and a creamy pesto sauce that ties everything together.

On the side, you’ll find crispy potato wedges roasted to perfection and a fresh arugula salad tossed with tangy balsamic pickled shallots. It’s a restaurant-worthy dinner that’s surprisingly easy to make at home. Buon appetito!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice shallot. Slice tomato into ½-inch-thick rounds.
2. In a small microwave-safe bowl, combine half the vinegar, 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.
3. 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 small bowl, combine mayonnaise, sour cream and half the pesto. Season with salt and pepper.
4. In a medium bowl, combine beef and remaining pesto; season generously with salt and pepper. Form mixture into two ½-inch-thick patties (four patties for 4 servings). Divide mozzarella between centers of each patty. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties.
5. 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.
6. 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 some pickled shallot to bowl; toss to coat. Spread top buns with pesto mayo, then assemble burgers with patties, tomato slices and as much remaining pickled shallot as you like. Serve with salad, potato wedges and any remaining pesto mayo on the side.

Recipe Tips

FAQ

Can I use a different type of cheese instead of mozzarella?

Yes, you can substitute provolone or fresh mozzarella for a similar melty texture. Avoid hard cheeses like cheddar as they won’t melt as well inside the patty.

How do I know when the burger patties are cooked to the right doneness?

For medium-rare, cook about 3 minutes per side; for medium, 4 minutes per side; for well-done, 5 minutes per side. Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 160°F for well-done.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free buns and ensure your pesto and other condiments are gluten-free. The rest of the ingredients are naturally gluten-free.