Pesto Mozzarella Stuffed Burgers with Crispy Potato Wedges and Arugula Salad

Take your burger game to the next level with these stuffed patties that ooze melted mozzarella with every bite. Inspired by classic Italian flavors, we season the beef with pesto, then stuff it with cheese before grilling. A quick-pickled red onion adds tang, while the creamy pesto sauce ties it all together.

On the side, crispy oven-baked potato wedges and a peppery arugula salad with balsamic dressing complete the meal. It’s a restaurant-worthy dinner that’s surprisingly easy to make at home.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice half the red onion (use all if making 4 servings). Slice the Roma tomato into ½-inch-thick rounds.
2. In a small microwave-safe bowl, combine half the balsamic vinegar (reserve the rest), ½ teaspoon sugar, a splash of water and a pinch of salt and pepper. Add the sliced onion, cover with plastic wrap and microwave for 1 minute. Remove the wrap and set aside, stirring occasionally, until ready to serve.
3. Toss the potato wedges on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown and tender, 20-25 minutes. Meanwhile, in a small bowl, mix the mayonnaise, sour cream and half the pesto. Season with salt and pepper and set aside.
4. In a medium bowl, combine the ground beef and remaining pesto. Season generously with salt and pepper. Form into two ½-inch-thick patties (four for 4 servings). Divide the mozzarella cheese between the centers of each patty. Fold the edges of the meat around the cheese, shaping and sealing to create stuffed patties slightly wider than the buns.
5. Season the tomato slices with salt and pepper. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the tomato slices and cook until lightly browned and slightly softened, 1-2 minutes per side. Transfer to a plate. Add another drizzle of oil to the pan, then add the patties. Cook to your desired doneness, 3-5 minutes per side.
6. Halve and toast the brioche buns. In a medium bowl, whisk together the remaining balsamic vinegar, 1 tablespoon olive oil (2 for 4 servings), salt and pepper. Add the arugula and a bit of the pickled onion; toss to coat. Spread the pesto sauce on the top buns. Fill the buns with the patties, griddled tomato slices and as much pickled onion as you like. Serve with the arugula salad, potato wedges and any remaining pesto sauce on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or fresh mozzarella work well, but avoid very soft cheeses that may ooze out too quickly.

How do I know when the burgers are done?

Cook to an internal temperature of 160°F (71°C) for medium doneness. Use a meat thermometer for accuracy.

Can I make this recipe gluten-free?

Absolutely! Substitute gluten-free buns and ensure your pesto and other ingredients are gluten-free.