Pesto Mozzarella Stuffed Burgers with Crispy Potato Wedges and Arugula Salad

These aren’t your average burgers. Imagine a juicy beef patty infused with pesto, stuffed with gooey mozzarella and topped with lightly charred tomato slices and a creamy pesto sauce. It’s like a Caprese salad in burger form, but taken to a whole new level.

On the side, we’ve got crispy oven-baked potato wedges (because every burger needs fries) and a fresh arugula salad with tangy balsamic-pickled red onions. This restaurant-worthy meal is guaranteed to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch thick wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until golden and crispy, about 20-25 minutes, flipping halfway.
2. Meanwhile, thinly slice the red onion. In a small bowl, combine sliced onion with 4 teaspoons balsamic vinegar and a pinch of salt. Set aside to quick-pickle.
3. In another small bowl, mix together the mayonnaise, remaining 1 teaspoon balsamic vinegar and 2 tablespoons pesto to make the creamy pesto sauce. Set aside.
4. In a medium bowl, combine ground beef, remaining 2 tablespoons pesto, salt and pepper. Divide into 4 equal portions. Shape each portion into a thin patty. Place a quarter of the mozzarella in the center of two patties. Top with the remaining patties, sealing edges to enclose the cheese. Form into two burger patties.
5. Heat a grill pan or skillet over medium-high heat. Lightly oil the pan. Cook patties for 4-5 minutes per side for medium doneness or until cooked to your liking. During the last minute, place tomato slices on the pan and cook until lightly charred on each side.
6. Toast the brioche buns in the pan or oven until golden. Spread a generous amount of pesto sauce on the bottom buns. Place the patties on the buns, top with griddled tomato slices and close with the top buns.
7. Toss arugula with the pickled onions (drained) and a drizzle of olive oil if desired. Serve burgers with potato wedges and arugula salad on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or fresh mozzarella would work well. Just make sure it’s a melty cheese.

Can I make these burgers ahead of time?

You can prepare the patties and refrigerate them up to a day in advance. Cook just before serving.

How do I prevent the patties from falling apart?

Make sure the edges are tightly sealed and handle the patties gently when flipping.