Pesto Mozzarella Stuffed Burgers with Crispy Potato Wedges and Arugula Salad

Take your burger game to the next level with these incredible mozzarella-stuffed patties. Inspired by the classic caprese salad, each bite delivers juicy beef, melted cheese and bright pesto flavors. A charred tomato slice and creamy pesto sauce take it over the top.

On the side, crispy oven-baked potato wedges and a peppery arugula salad with tangy balsamic-pickled shallots round out the meal. It’s a complete, satisfying dinner that feels special but is easy enough for a weeknight.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until golden and crispy, about 25-30 minutes, flipping halfway.
2. Meanwhile, thinly slice the shallot. In a small bowl, combine sliced shallot with 2 teaspoons balsamic vinegar and a pinch of salt. Set aside to pickle.
3. Cut the tomato into 4 slices (about 1/2-inch thick). Season with salt and pepper.
4. In a small bowl, mix together the pesto and mayonnaise to make the pesto sauce. Set aside.
5. Divide the ground beef into 2 equal portions. Flatten each into a thin patty. Place half the mozzarella in the center of each patty, then fold the edges over to enclose the cheese. Gently shape into a burger patty, making sure the cheese is sealed inside. Season the outside with salt and pepper.
6. Heat a grill pan or skillet over medium-high heat. Cook the patties for 4-5 minutes per side for medium doneness or until cooked to your liking. During the last 2 minutes, add the tomato slices to the pan and cook until lightly charred on each side.
7. Toast the brioche buns in the pan or oven until lightly golden.
8. To assemble: Spread a generous amount of pesto sauce on the bottom bun. Top with a patty, then 2 charred tomato slices. Add the top bun.
9. For the salad: In a bowl, toss the arugula with the pickled shallots (including any pickling liquid), remaining balsamic vinegar and a drizzle of olive oil. Season with salt and pepper.
10. Serve the burgers with the potato wedges and arugula salad on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, fresh mozzarella is ideal for its meltability, but you can substitute with provolone or low-moisture mozzarella.

Can I make these burgers ahead of time?

You can prepare the patties (without cooking) and refrigerate for up to 24 hours. Cook just before serving.

What can I serve instead of potato wedges?

French fries, sweet potato fries or a simple side salad would work well.