Italian Sausage & Mozzarella Burger with Balsamic Roasted Peppers & Pesto Potatoes
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Italian Sausage & Mozzarella Burger

with Balsamic Roasted Peppers & Pesto Potatoes

50 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Hot Italian Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties
    • with Black Bean Patties from Actual Veggies®

    From the Test Kitchen

    WHY WE LOVE THIS DISH
    You'll make these irresistible burgers with hot Italian pork sausage, giving them incredible texture and rich, lightly spiced flavor. To finish, you'll top them with melty, oregano-seasoned mozzarella, honey-balsamic roasted bell pepper, and a swoosh of cipolline onion and olive mayo—all sandwiched between fluffy challah buns.
    CLICK FOR RECIPE CARD

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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      1250 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Italian Sausage & Mozzarella Burger with Balsamic Roasted Peppers & Pesto Potatoes
    Title
    • 2 Black Bean & Red Pepper Patties
    • 2 Challah Buns
    • 4 oz Fresh Mozzarella Cheese
    • 3 Tbsps Basil Pesto
    • 1 oz Castelvetrano Olives
    • ¾ lb Fingerling Potatoes
    • 1 oz Sliced Roasted Red Peppers
    • 2 Tbsps Mayonnaise
    • 1 oz Garlic & Herb Flavored Butter
    • 1 Tbsp Balsamic Vinegar
    • 1 tsp Whole Dried Oregano
    • 1 oz Balsamic-Marinated Cipolline Onions
    • 2 tsps Honey
    • 1 Bell Pepper
    time-saving
    tips & techniques
    How To: Take the Pits Out of Olives
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. Thinly slice the cheese; place in a bowl. Add the oregano and a drizzle of olive oil; season with salt and pepper. Turn to coat. Halve the buns. Roughly chop the onions. Roughly chop the roasted peppers. Pit and roughly chop the olives. In a bowl, combine the chopped onions, chopped roasted peppers, chopped olives, and mayonnaise; season with salt and pepper. In a separate, large bowl, combine the honey and half the vinegar (you will have extra).

    Roast & finish the potatoes
    2 Roast & finish the potatoes
    Line two sheet pans with foil. Transfer the halved potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the pesto and stir to coat. Taste, then season with salt and pepper if desired.
    Roast & finish the pepper
    3 Roast & finish the pepper

    Meanwhile, transfer the bell pepper pieces to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 13 to 15 minutes, or until tender when pierced with a fork. Transfer to the bowl of balsamic honey; stir to coat. Taste, then season with salt and pepper if desired.

    Cook the patties
    4 Cook the patties

    Meanwhile, 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 6 minutes, or until browned. Flip the patties and evenly top with the seasoned cheese. Loosely cover the pan with foil. Cook 4 to 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.

    Toast the buns & serve your dish
    5 Toast the buns & serve your dish
    Spread the softened butter onto the cut sides of the halved buns. Add the prepared buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, pepper-olive mayo, cooked patties, and finished pepper. Serve the burgers with the finished potatoes on the side. Enjoy!

    Tips from Home Chefs

    Get Plans

    Italian Sausage & Mozzarella Burger

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. Thinly slice the cheese; place in a bowl. Add the oregano and a drizzle of olive oil; season with salt and pepper. Turn to coat. Halve the buns. Roughly chop the onions. Roughly chop the roasted peppers. Pit and roughly chop the olives. In a bowl, combine the chopped onions, chopped roasted peppers, chopped olives, and mayonnaise; season with salt and pepper. In a separate, large bowl, combine the honey and half the vinegar (you will have extra).

    2 Roast & finish the potatoes
    Line two sheet pans with foil. Transfer the halved potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the pesto and stir to coat. Taste, then season with salt and pepper if desired.
    Roast & finish the potatoes
    Roast & finish the pepper
    3 Roast & finish the pepper

    Meanwhile, transfer the bell pepper pieces to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 13 to 15 minutes, or until tender when pierced with a fork. Transfer to the bowl of balsamic honey; stir to coat. Taste, then season with salt and pepper if desired.

    4 Cook the patties

    Meanwhile, 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 6 minutes, or until browned. Flip the patties and evenly top with the seasoned cheese. Loosely cover the pan with foil. Cook 4 to 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.

    Cook the patties
    Toast the buns & serve your dish
    5 Toast the buns & serve your dish
    Spread the softened butter onto the cut sides of the halved buns. Add the prepared buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, pepper-olive mayo, cooked patties, and finished pepper. Serve the burgers with the finished potatoes on the side. Enjoy!
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