Italian-Style Mozzarella-Stuffed Burgers with Pesto and Crispy Potato Wedges

Transform the classic Caprese salad into a hearty burger! These Italian-seasoned beef patties are stuffed with melty mozzarella cheese, then topped with griddled tomato slices and a creamy pesto sauce. Nestled in toasted potato buns, they’re served alongside crispy potato wedges for a complete meal.

This recipe brings together all the flavors you love-fresh basil pesto, juicy tomatoes and rich mozzarella-in a fun, handheld form. Perfect for a weeknight dinner or a weekend cookout, these burgers are sure to become a new favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges; toss on a baking sheet with 2 tablespoons olive oil, half the Italian seasoning and generous pinches of salt and pepper. Roast on top rack until tender and crisped, 20-25 minutes.
2. While potatoes roast, slice tomato into ½-inch-thick rounds.
3. In a small bowl, combine mayonnaise, sour cream and half the pesto. Season with salt and pepper. Set aside.
4. In a medium bowl, combine ground beef, remaining Italian seasoning and remaining pesto; season generously with salt and pepper. Form mixture into two ½-inch-thick rounds. Divide mozzarella between the centers of each round. Gently fold meat around mozzarella, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.
5. Season tomato rounds with salt and pepper. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add tomato and cook until lightly browned, 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. Meanwhile, halve and toast buns. Spread top buns with creamy pesto mixture. Fill buns with patties and griddled tomato. Divide burgers between plates. Serve with potato wedges and any remaining creamy pesto on the side.

Recipe Tips

FAQ

Can I use a different type of cheese for stuffing?

Yes, you can substitute mozzarella with provolone or a mild cheddar for a different flavor.

How do I know when the burgers are done?

Cook the patties for 3-5 minutes per side for medium doneness. Use a meat thermometer to check for an internal temperature of 160°F.

Can I make these burgers ahead of time?

You can prepare the patties and refrigerate them uncooked for up to 24 hours. Cook just before serving.