Pesto & Fontina Cheeseburgers with Roasted Potatoes
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Pesto & Fontina Cheeseburgers

with Roasted Potatoes

30 MIN
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.
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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.
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From the Test Kitchen

Italian flavors abound in these burgers, thanks to the melty fontina cheese and herbaceous basil pesto which you'll layer with juicy beef patties between golden toasted buns. You'll round out the dish with a side of crispy roasted potatoes seasoned with the classic combo of Italian dried herbs like basil, sage, rosemary, and more.
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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Pesto & Fontina Cheeseburgers with Roasted Potatoes
Title
  • 10 oz Ground Beef
  • 3 Tbsps Basil Pesto
  • 2 oz Fontina Cheese
  • 2 Burger Buns
  • 1 oz Sliced Roasted Red Peppers
  • ¾ lb Potatoes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the potatoes; halve lengthwise, then cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, thinly slice the fontina. If necessary, halve the buns. Finely chop the peppers; place in a bowl. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine.

Form & cook the patties
3 Form & cook the patties

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 sliced fontina. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns & serve your dish
4 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. 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, cooked patties, pesto, and spicy peppers. Serve the burgers with the roasted potatoes. Enjoy!

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Pesto & Fontina Cheeseburgers

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the potatoes; halve lengthwise, then cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, thinly slice the fontina. If necessary, halve the buns. Finely chop the peppers; place in a bowl. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine.

Prepare the remaining ingredients
Form & cook the patties
3 Form & cook the patties

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 sliced fontina. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. 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, cooked patties, pesto, and spicy peppers. Serve the burgers with the roasted potatoes. Enjoy!

Toast the buns & serve your dish
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