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Italian Mozzarella Burger
with Roasted Pesto Fingerlings
40 MIN
+$3.00/serving
2 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Italian flavors abound in these prime beef burgers, thanks to the Calabrian chile paste (hailing from the Italian region of the same name) we're mixing into the mayo topping alongside briny green olives and more—plus even more flavor from the herbaceous basil pesto we're tossing with crispy roasted fingerling potatoes.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1330 Cals (est.)
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fresh
ingredients
Title
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12 oz Usda Prime Ground Beef
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2 Challah Buns
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2 oz Arugula
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1 Lemon
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¾ lb Fingerling Potatoes
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4 oz Fresh Mozzarella Cheese
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2 Tbsps Mayonnaise
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½ oz Pickled Peppadew Peppers
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1 oz Castelvetrano Olives
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⅓ cup Basil Pesto
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2 Tbsps Roasted Pistachios
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¼ cup Grated Parmesan Cheese
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1½ tsps Calabrian Chile Paste
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Quarter and deseed the lemon. Thinly slice the mozzarella; place in a bowl. Add the Italian seasoning and a drizzle of olive oil; season with salt and pepper. Turn to coat. Halve the buns. Roughly chop the peppers. Pit and roughly chop the olives. In a bowl, combine the mayonnaise, chopped peppers, chopped olives, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Roughly chop the pistachios.
2
Roast & finish the potatoes
Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the pesto and the juice of 2 lemon wedges. Toss to coat; taste, then season with salt and pepper if desired.
3
Form & cook the patties
Meanwhile, place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the seasoned mozzarella. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.
*The USDA recommends cooking beef until an instant-read thermometer registers a minimum temperature of 160°F.
4
Toast the buns
Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
5
Finish & serve your dish
In a large bowl, combine the arugula and the juice of the remaining lemon wedges. Season with salt and pepper. Assemble the burgers using the toasted buns, pepper-olive mayo, cooked patties, and as much of the dressed arugula as you'd like. Serve the burgers with the finished potatoes. Garnish the potatoes with the parmesan and chopped pistachios. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Quarter and deseed the lemon. Thinly slice the mozzarella; place in a bowl. Add the Italian seasoning and a drizzle of olive oil; season with salt and pepper. Turn to coat. Halve the buns. Roughly chop the peppers. Pit and roughly chop the olives. In a bowl, combine the mayonnaise, chopped peppers, chopped olives, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Roughly chop the pistachios.
2
Roast & finish the potatoes
Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the pesto and the juice of 2 lemon wedges. Toss to coat; taste, then season with salt and pepper if desired.
3
Form & cook the patties
Meanwhile, place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the seasoned mozzarella. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.
*The USDA recommends cooking beef until an instant-read thermometer registers a minimum temperature of 160°F.
4
Toast the buns
Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
5
Finish & serve your dish
In a large bowl, combine the arugula and the juice of the remaining lemon wedges. Season with salt and pepper. Assemble the burgers using the toasted buns, pepper-olive mayo, cooked patties, and as much of the dressed arugula as you'd like. Serve the burgers with the finished potatoes. Garnish the potatoes with the parmesan and chopped pistachios. Enjoy!
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