Shishito Pepper & Mozzarella Burgers

with Parmesan-Crusted Zucchini & Homemade Ketchup

45 MIN

4 Servings

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From the Test Kitchen

To bring gourmet flair to these burgers, we’re layering melty, fresh mozzarella onto juicy patties to balance the zesty, bold flavors of our homemade ketchup and charred shishitos—one of our favorite seasonal peppers. To round out the dish, we’re serving our roasted zucchini with a bit more of the ketchup on the side.

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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
4 Potato Buns
1 15-Ounce Can Crushed Tomatoes
6 oz Shishito Peppers
2 Zucchini
2 cloves Garlic
4 oz Fresh Mozzarella Cheese
1 Tbsp Sugar
2 Tbsps Vegetarian Worcestershire Sauce
¼ cup Grated Parmesan Cheese
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini into 1-inch rounds. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; halve crosswise. Thinly slice the mozzarella. Halve the buns.

2 Make the parmesan-crusted zucchini:

Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Evenly top with the chopped garlic and parmesan. Bake, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.

3 Make the ketchup:

Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the tomatoes (carefully, as the liquid may splatter), sugar, worcestershire sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the ketchup to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly reduced in volume. Turn off the heat. Cover to keep warm.

4 Char the peppers:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

5 Form & cook the patties:

Place the beef in a medium bowl; season with salt, pepper, and the Italian seasoning. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, 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 top with the sliced mozzarella. Loosely cover the pan with foil. 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.

6 Toast the buns & serve your dish:

Add the 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, half the ketchup, cooked patties, and charred peppers. Serve the burgers with the parmesan-crusted zucchini and remaining ketchup on the side. Enjoy!