Stuffed Caprese Burgers
with Potato Coins
Cheese, tomatoes and pesto are a hidden surprise inside these savoury beef burgers. Roasted potato coins and a crisp salad bring it home!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain 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 Sulphites, Tree nuts, Soy)
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
½ tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
1 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. - Remove any brown spots from potatoes and cut into 1/4-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 25-28 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.)
- Reserve half the pesto for serving.
- In a large bowl, combine breadcrumbs, remaining garlic salt and 2 tbsp (1/4 cup) milk.
- Season with pepper and crumble in beef, then combine (TIP: If you prefer a more tender patty, add an egg to the mixture.)
HEY TESTER! POSSIBLE TO MAKE PATTIES EVEN WIDER HERE? PLEASE ADD LOTS OF NOTES FOR EASE OF ASSEMBLY, FIRST TEST PATTIES WERE 4-in WIDE BUT DIDN'T STAY SEALED
- Form beef into four (eight) 5-inch wide burger patties. Divide cheese and remaining pesto over centre of half the patties. Top with remaining patties.
- Using your hands, pinch sides shut to seal in filling.
- Heat a large non-stick pan over medium. When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Transfer to a plate, then cover to keep warm.
- 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 tomato into 1/4-inch slices. Cut half of tomato into 1/4-inch pieces. Season slices with salt and pepper.
- To a large bowl, add 1/2 tbsp (1 tbsp) vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
HEY TESTER! SIDE SALAD ELEMENT IS NEW, DOES IT NEED MORE OIL AT ALL? SUGAR? PLS CONFIRM.
- 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.
