Mozz-Stuffed Caprese Burgers with Griddled Tomato, Creamy Pesto & Potato Wedges

Step 1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges; toss on a baking sheet with 2 TBSP olive oil (4 TBSP for 4 servings), half the Italian Seasoning (you’ll use the rest later), and a few big pinches of salt and pepper. • Roast on top rack until tender and crisped, 20-25 minutes.

Step 2

• While potatoes roast, slice tomato into ½-inch-thick rounds.

Step 3

• In a small bowl, combine mayonnaise, sour cream, and half the pesto (you’ll use the rest in the next step). Season with salt and pepper. Set aside.

Step 4

• In a medium bowl, combine beef*, remaining Italian Seasoning, and remaining pesto; season generously with salt and pepper. Form mixture into two ½-inch-thick rounds (four for 4 servings). • Divide mozzarella between the centers of each round. Gently fold meat around mozzarella, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.

Step 5

• Season tomato with salt and pepper. • Heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add tomato and cook until lightly browned, 1-2 minutes per side. Transfer to a plate. • Add another drizzle of olive oil to same pan; add patties and cook to desired doneness, 3-5 minutes per side.

Step 6

• Meanwhile, halve and toast buns. • Spread top buns with creamy pesto; fill buns with patties and griddled tomato. Divide burgers between plates. Serve with potatoes and any remaining creamy pesto on the side.