Mozzarella-Stuffed Pesto Burgers with Crispy Potato Wedges and Arugula Salad

Imagine the classic caprese salad transformed into a juicy, decadent burger. That’s exactly what these mozzarella-stuffed pesto burgers deliver. We’ve taken seasoned beef patties, stuffed them with gooey mozzarella and topped them with lightly charred tomato slices and a creamy pesto sauce. Every bite is a burst of Italian-inspired flavor.

On the side, you’ll find crispy oven-baked potato wedges and a fresh arugula salad tossed with tangy balsamic-pickled shallots. It’s a complete meal that feels restaurant-worthy but is easy to make at home. Get ready to wow your family and friends with this unforgettable burger experience.

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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 (reserve the rest), ½ tsp sugar, salt and pepper. Stir in shallot, cover with plastic wrap and microwave for 1 minute. 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 second small bowl, combine mayonnaise, sour cream and half the pesto (reserve the rest). Season with salt and pepper.
4. In a medium bowl, combine beef and remaining pesto; season generously with salt and pepper. Form into two ½-inch-thick patties. Divide mozzarella between centers of each patty. Fold edges of meat around mozzarella, shaping and sealing to create cheese-stuffed patties.
5. Season tomato slices with salt and pepper. Heat a drizzle of olive oil in a large 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 the 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, salt and pepper. Add arugula and some pickled shallot; toss to coat. Spread top buns with pesto mayo, then assemble burgers with patties, griddled tomato 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 for stuffing?

Yes, you can substitute mozzarella with provolone, fontina or even fresh buffalo mozzarella for a creamier texture.

How do I prevent the cheese from leaking out during cooking?

Make sure to seal the patties completely by folding the meat over the cheese and pressing the edges firmly. Also, avoid overstuffing.

Can I make these burgers on a grill?

Absolutely! Grill the patties over medium-high heat for about 4-5 minutes per side. The griddled tomatoes can also be grilled for extra smoky flavor.