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Grilled Mozzarella Bun

Grilled Mozzarella Bun

with Basil Aioli and Potato Wedges

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This simple veggie burger is jam-packed with comforting mozzarella, creamy basil aioli, bright tomatoes, and fresh spring mix! Served with roasted potato wedges alongside, dinner never seemed so easy!

Tags:Veggie
Allergens:Milk/LaitWheat/BléSoy/SojaEgg/OeufSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Fresh Mozzarella

(ContainsMilk/Lait)

460 g

Russet Potato

1 sprig

Rosemary

2 unit

Artisan Bun

(ContainsWheat/Blé)

56 g

Spring Mix

80 g

Roma Tomato

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate95 g
Sugar5 g
Dietary Fiber6 g
Protein20 g
Cholesterol45 mg
Sodium1040 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Cut potatoes into 1/2-inch thick wedges. Toss potatoes and rosemary with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

2

While the potatoes roast, thinly slice the tomato. Pat the mozzarella dry with paper towels. Cut the mozzarella into 1/4-inch thick slices. Season mozzarella and tomato with salt and pepper. Stir together the basil pesto and mayo in a small bowl. Set aside.

3

Halve buns and arrange them on another baking sheet, cut-side up. Divide mozzarella between bottom buns. Toast in the top of the oven, until golden-brown and cheese is melted, 4-6 min. (TIP: Keep your eye on them so they don't burn!)

4

Spread the basil aioli between top buns, then top the bottom buns with the tomato slices, spring mix and top buns. Divide between plates and serve the potato wedges alongside.