Open in App
Time
30 min
Level
Basic
Author
hellofresh

Mozzarella-Stuffed Little Italy Burgers | with Griddled Tomato, Patate al Forno, and Arugula Salad

eggs
milk
wheat
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Adjust rack to top position and preheat oven to 425 degrees. 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, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Stir in shallot, then cover with plastic wrap. Microwave on high for 1 minute. Remove plastic wrap and set aside, stirring occasionally.
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 small bowl, combine mayo, sour cream, and half the pesto. Season with salt and pepper.
4
In a medium bowl, combine beef and remaining pesto; season generously with salt and pepper. Form mixture into two ½-inch-thick patties (four patties for 4 servings). Divide 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, preferably 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 buns. In a second medium bowl, whisk together remaining vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Add arugula and some pickled shallot to bowl; toss to coat. Spread top buns with pesto mayo, then assemble burgers with patties, tomato slices, and as much remaining pickled shallot as you like. Serve with salad, potato wedges, and any remaining pesto mayo on the side.
Micro nutrients
Total weight
599.05g
Carbs
96.67g
Dietary fiber
6.23g
Sugar
15.81g
Fats
86.57g
Saturated
24.84g
Poly
6.36g
Mono
25.95g
Trans
1.9g
Proteins
46.91g
Calcium
49.73%
Iron
25.36%
Magnesium
17%
Vitamin C
116.36%
Vitamin A
56.25%
Vitamin D
0mcg
Vitamin B6
0mg
Vitamin B12
236.25%
Sodium
84.71%
Potassium
62.23%
Cholesterol
106.21%
Percentages are based on a diet of 2000 calories a day.
Learn more
in our blog
Yamfit will help you to find out what diet is right for your long and high flight!