with roasted red pepper pesto and Asiago potato wedges
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Say cheese! And say hello to a burger that provides maximum cheesy goodness with every melty, stretchy bite. You'll stuff mozzarella between two turkey patties, and cook them to perfection. And in case the mozzarella isn't enough, the potatoes wedges are dotted with Asiago. A burger dinner this delicious will surely put a smile on your face.
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
Medium 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
Start the Potatoes
Cut potatoes into ½" wedges.
Place potato wedges on one half of prepared baking sheet and toss with 2 tsp. olive oil, half the seasoned salt (reserve remaining for burgers), and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until beginning to brown, 14-16 minutes.
Flip wedges and sprinkle on Asiago cheese. Potatoes will finish cooking in a later step.
While potatoes roast, make patties.
Make the Patties
In a mixing bowl, combine ground turkey, remaining seasoned salt, and a pinch of pepper. Form into four equal-sized patties, about ⅓" thick and 4" in diameter.
If using ground beef, follow same instructions.
Fold mozzarella slices in half, then fold again. Divide cheese between two patties. Place remaining patties on top of cheese-topped patties and seal edges by pinching lightly. A tight seal helps cheese stay in burger while cooking.
Sear the Burgers
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add burger patties to hot pan and sear undisturbed until brown, 2-3 minutes per side.
Remove from burner.
Finish the Burgers and Potatoes
Transfer seared burger patties to empty half of prepared baking sheet and season with a pinch of salt.
Wipe pan clean and reserve.
Roast again until potatoes are browned and tender and patties reach a minimum internal temperature of 165 degrees, 10-12 minutes.
If using ground beef, roast until burgers reach a minimum internal temperature of 160 degrees, 8-10 minutes.
While potatoes and burgers roast, toast buns.
Toast Buns and Make Pesto-Mayo
Return pan used to sear burgers to medium-high heat. Working in batches if necessary, add buns, cut-side down, to dry, hot pan and toast until lightly browned, 2-3 minutes.
In another mixing bowl, combine mayonnaise and pesto.
Plate dish as pictured on front of card, spreading pesto-mayo on bottom bun and topping with burger, arugula, and top bun. Bon appétit!
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