Name: Mozzarella-Stuffed Little Italy Burgers | with Griddled Tomato, Patate al Forno, and Arugula Salad
Cook time: 30 minutes
Ingredients: 28g Mozzarella Cheese; 93.56g Brioche Buns; 31g Roma Tomato; 21.5g Shallot; 141.75g Ground Beef; 28.35g Pesto; 170.09g Yukon Gold Potato; 28.35g Arugula; 14.4g Mayonnaise; 12g Sour Cream; 13.25g Balsamic Vinegar; 15.75g Olive Oil; 1.05g Sugar; 0g Salt; 0g Pepper

Meet caprese salad—burger-fied! Yep, our chefs went and transformed everyone’s favorite Italian appetizer into a bodacious burger. And no, they didn’t just combine the two by stacking tomato, mozzarella, and basil on top of a plain ol’ patty...they took it to a whole new level. Think pesto-seasoned patties stuffed with melty mozz, then topped with lightly-charred tomato slices and a creamy pesto sauce. On the side, there’s a fresh arugula salad with tangy bites of balsamic-pickled shallot, plus crispy potato wedges (because it’s still a burger after all). Buon appetito!

sodium

potassium

cholesterol

calcium

iron

Yukon Gold Potato

medium

default

ounce

gram

magnesium

Ground Beef

Brioche Buns

Roma Tomato

tomato

Pesto

custom

tbsp

fl oz

Arugula

bunch

Mozzarella Cheese

stick

cup, shredded

Shallot

shallot

tsp, chopped

tbsp, chopped

small

large

Olive Oil

tablespoon

Mayonnaise

packet

Balsamic Vinegar

fluid ounce

Sour Cream

Sugar

dash

pinch

serving 1 cube

serving packet

Salt

Pepper

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

serving

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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.

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.

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.

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.

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.

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.

Yamfit