Mozzarella-Stuffed Pesto Burgers with Crispy Wedges and Arugula Salad

Imagine your favorite caprese salad transformed into a juicy, decadent burger. That’s exactly what these mozzarella-stuffed pesto burgers deliver! We’ve taken classic Italian flavors-pesto, mozzarella, tomato and basil-and built them into a patty that’s bursting with cheesy goodness in every bite.

Each burger features a pesto-seasoned beef patty stuffed with melty mozzarella, topped with lightly charred tomato slices and a creamy pesto sauce. On the side, enjoy crispy potato wedges and a fresh arugula salad with tangy balsamic-pickled shallots. It’s a complete meal that’s sure to impress!

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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

2 ounce 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. Preheat oven to 425°F (220°C). 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 balsamic vinegar, ½ teaspoon sugar, salt and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave on high for 1 minute. Remove plastic wrap and set aside, stirring occasionally.
3. Toss potato wedges on a baking sheet with a 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 ground beef and remaining pesto; season generously with salt and pepper. Form mixture into two ½-inch-thick patties. Divide mozzarella cheese between the centers of each patty. Gently fold 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 nonstick pan over medium-high heat. Add tomato slices and cook until lightly browned and slightly softened, about 2 minutes per side. Transfer to a plate. Add another drizzle of olive oil to same pan, then add patties and cook to desired doneness, 3-5 minutes per side.
6. Halve and toast brioche buns. In a second medium bowl, whisk together remaining balsamic vinegar, 1 tablespoon olive oil, salt and pepper. Add arugula and some pickled shallot; toss to coat. Spread top buns with pesto mayonnaise, then assemble burgers with patties, tomato slices and as much remaining pickled shallot as you like. Serve with arugula salad, potato wedges and any remaining pesto mayonnaise on the side.

Recipe Tips

FAQ

Can I use a different type of cheese for stuffing?

Yes! Fresh mozzarella works best for its meltability, but you can also use provolone, fontina or even a mild cheddar.

How do I know when the burgers are done?

Cook the patties for 3-5 minutes per side for medium doneness. For well-done, cook an additional 1-2 minutes per side. Use a meat thermometer: 160°F (71°C) 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.