All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Have you ever eaten a salad and thought, “I want these flavors, but in burger form?” Or, just, “I'd rather have a burger than this stinkin' salad I'm only eating to be healthy?” Well, we're not forcing lettuce or kale down your gullet with this one. Instead, the flavors of a classic Caprese salad make this burger sing: rich mozzarella, basil in the form of pesto, and juicy tomato (along with caramelized red onion, just because we love the taste). You can eat healthy the other six nights this week; indulge yourself with this one tonight. Tip: To make potatoes easier to work with, and safer to cut, cut a thin slice off one side, making a flat surface on the potato. Set that surface on the counter, and get to slicing!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using ground pork, follow same instructions as ground beef.
If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef in Step 2, forming into four 4”-diameter patties. Follow same instructions as 10 oz. ground beef in Step 4, halving cheese slices to add cheese to all four patties, if desired. Serve burgers as double-deckers, if desired.
If using Impossible burger, follow same instructions as ground beef in Steps 3 and 4, cooking until burger is heated through, 4-6 minutes per side.
If using steak strips, separate into a single layer and pat dry. In Step 4, cook, stirring occasionally, until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Add cheese on top of steak strips on bun.
Roast Potatoes and Prepare Ingredients
Quarter potatoes lengthwise. Cut into ½" pieces.
Place potato pieces on prepared baking sheet and toss with 1 tsp. olive oil, seasoning blend, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning onto potatoes.
Spread into a single layer and roast in hot oven until lightly browned and fork-tender, 28-30 minutes.
While potatoes roast, halve and peel onion. Cut halves into ¼" slices.
Core tomato and cut into ¼" rounds.
Caramelize Onion and Toast Buns
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 10-13 minutes.
If pan becomes dry, add water, 1 Tbsp. at a time.
Transfer onions to a plate and season with a pinch of salt. Wipe pan clean and reserve.
While onion cooks, halve buns, if necessary. Place buns, cut side down, directly on oven rack and toast until lightly browned, 2-3 minutes.
Make Pesto-Mayo and Form Patties
Combine pesto and mayonnaise in a mixing bowl. Set aside.
Form ground beef into two 4"-diameter patties. Season both sides with ¼ tsp. salt.
Cook the Burgers
Return pan used to cook onion to medium heat and add 1 tsp. olive oil. Add patties to hot pan and cook until burgers reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove from burner. Place cheese on burgers and rest until cheese melts.
Finish the Dish
Plate dish as pictured on front of card, smearing pesto-mayo on bottom bun and topping with burger, caramelized onions, tomato, and top bun. Bon appétit!
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