Caprese Pesto Veggie Burgers
- Serves
- 4 servings
- Prep
- 8 min
- Cook
- 12 min
- Cost
- $30.00
- Nutrition
- 560 cal · 24g protein
- quick
- 20-min
- meatless
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Caprese Pesto Veggie Burgers is a Italian weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $30 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count plant-based veggie burger patties
- 4 count whole grain buns
- 8 oz fresh mozzarella
- 2 count tomatoes
- 3 tbsp basil pesto
- 5 oz baby arugula
- ¼ cup pine nuts
- 3 tbsp Italian dressing
- 2 tsp olive oil
Steps
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, then set aside.
- Add the olive oil to the skillet and cook the frozen patties over medium-high heat according to the package, about 4-5 minutes per side, until hot through.
- Slice the mozzarella and tomatoes. In the last minute of cooking, lay a slice of mozzarella on each patty and cover the pan to melt.
- Toast the buns, then spread the cut sides with pesto.
- Build the burgers with a patty, tomato slice, and a handful of arugula.
- Toss the remaining arugula and tomato with the Italian dressing and pine nuts and serve on the side.
- Picky eaters can have just the toasted bun, patty and melted mozzarella, plain.
- Make ahead: toast the pine nuts and slice the tomatoes and mozzarella up to a day ahead, then keep the tomatoes and mozzarella covered in the fridge.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 42 g
- Fiber
- 7 g
- Sugar
- 8 g
- Fat
- 32 g
- Saturated fat
- 8 g
- Sodium
- 980 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop