Stuffed Caprese Burgers
with Sweet Potato Coins and Salad
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Sweet potato • Ground beef • Tomatoes • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Arugula and spinach mix (arugula, spinach) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Tomato
56 g
Arugula and Spinach Mix
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
4 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Oats, Rye, Sesame, Barley May contain traces of: Mustard, Soy, Sulphites, Egg, Fish, Peanuts, Triticale, Crustaceans, Tree nuts)
4 g
Garlic Salt
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Peanuts, Triticale, Tree nuts, Wheat)
½ tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Egg, Milk, Fish, Tree nuts, Wheat)
3 unit(s)
Sweet Potato
Not included in your delivery
2 tbsp
Milk*
(Contains: Milk)
2.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch rounds. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and the bottom of the oven, rotating sheets halfway through.)
- To a small bowl, add half the pesto, half the breadcrumbs and half the mozzarella. Stir to combine.
- To a medium bowl, add beef, remaining breadcrumbs, remaining garlic salt and 2 tbsp (1/4 cup) milk. Season with pepper, then combine (TIP: If you prefer a more tender patty, add an egg to the mixture.)
- Form beef into four (eight) 5-inch-wide patties.
- Add cheese mixture to the centre of 2 (4) patties, then top with remaining patties.
- Firmly pinch edges of patties together to seal in cheese, then gently reshape into rounds.
- Heat a large non-stick pan over medium. When hot, add 1 tsp (2 tsp) oil, then burgers. Pan-fry for 2-3 min per side, until golden.** (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
- To an unlined baking sheet, transfer patties.
- Bake in the top of the oven for 3-4 mins, remove and top with remaining mozzarella, then continue cooking for 3-4 min, until cooked through.**
- Meanwhile, halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- Slice half the tomato into 1/4-inch slices. Season with salt and pepper.
- Cut remaining tomato into 1/4-inch pieces.
- To a large bowl, add 1/2 tbsp (1 tbsp) vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Add chopped tomatoes and arugula and spinach mix. Just before serving, toss to combine.
- Spread remaining pesto onto buns.
- Stack patties and sliced tomatoes on bottom buns. Close with top buns.
- Divide burgers and potatoes between plates.
- Toss salad and serve alongside.
