Stuffed Caprese Burgers with Creamy Pesto and Crispy Potato Wedges

Imagine your favorite Caprese salad transformed into a hearty burger. These stuffed patties are packed with Italian seasoning and gooey mozzarella cheese, then topped with smoky griddled tomatoes and a luscious creamy pesto sauce. Every bite is a delicious fusion of classic Italian flavors.

Serve these burgers on toasted potato buns with a side of crispy oven-baked potato wedges. It’s a satisfying dinner that brings the taste of Italy to your table in under an hour.

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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

4 tablespoon PestoView 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

Instructions

1. Preheat the oven to 450°F (230°C). Cut the potatoes into ½-inch-thick wedges. On a baking sheet, toss the wedges with 2 tablespoons of olive oil, half of the Italian seasoning and a generous pinch of salt and pepper. Roast on the top rack until tender and golden, 20-25 minutes.
2. While the potatoes roast, slice the Roma tomato into ½-inch-thick rounds.
3. In a small bowl, combine the mayonnaise, sour cream and half of the pesto. Season with salt and pepper and set aside.
4. In a medium bowl, combine the ground beef, remaining Italian seasoning and remaining pesto. Season generously with salt and pepper. Divide the mixture into two equal portions and shape each into a ½-inch-thick round. Press an indentation in the center of each patty and fill with half of the mozzarella cheese. Fold the meat around the cheese, sealing it completely to form a stuffed patty slightly wider than the buns.
5. Season the tomato slices with salt and pepper. Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat. Add the tomato slices and cook until lightly browned, 1-2 minutes per side. Transfer to a plate. Add another drizzle of olive oil to the skillet and cook the patties until browned and cooked to your desired doneness, 3-5 minutes per side.
6. Halve the potato buns and toast them lightly. Spread the creamy pesto mixture on the top halves. Assemble the burgers by placing a patty and griddled tomato slices on each bottom bun, then topping with the top bun. Serve alongside the potato wedges and any remaining creamy pesto for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese for stuffing?

Yes, you can substitute mozzarella with provolone or a mild cheddar, but mozzarella gives the best melt and classic Caprese flavor.

How can I make this recipe gluten-free?

Use gluten-free buns and ensure your pesto and other ingredients are certified gluten-free. The potato wedges are naturally gluten-free.

Can I grill the patties instead of pan-frying?

Absolutely! Grill the patties over medium-high heat for about 4-5 minutes per side and grill the tomato slices as well for extra smokiness.