Italian · 15 min
Caprese Veggie Burger with Mozzarella, Basil Pesto & Arugula Salad
- 15 min
- 2–6 servings
- 684 kcal / serving
A caprese-inspired veggie burger with mozzarella and pesto. The crisp arugula and juicy tomato balance the creamy cheese for a quick, satisfying weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 20 mlbasil pesto
- ½ (8 oz) pkgfresh mozzarella cheese
- 22 ½ mlItalian salad dressing
- ⅛ cuppine nuts
- 1tomato
- 2veggie burger patties, plant-based
- 2whole grain buns or rolls
- tomatoes
From the pantry: extra virgin olive oil
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · spatula · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1tomato
- tomatoes
Dairy, eggs & chilled
- 20 mlbasil pesto
- ½ (8 oz) pkgfresh mozzarella cheese
- 2veggie burger patties, plant-based
Bakery & bread
- 2whole grain buns or rolls
Pantry & dry goods
- ⅛ cuppine nuts
Sauces, oils & condiments
- 22 ½ mlItalian salad dressing
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| basil pesto | 20 ml | 45 ml | 67 ½ ml |
| fresh mozzarella cheese | ½ (8 oz) pkg | 1 (8 oz) pkg | 1 ½ (8 oz) pkgs |
| Italian salad dressing | 22 ½ ml | 45 ml | 67 ½ ml |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| tomato | 1 | 2 | 3 |
| veggie burger patties, plant-based | 2 | 4 | 6 |
| whole grain buns or rolls | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat a skillet over medium-high heat.
- Add a little oil to the pan and swirl to coat the bottom, then cook the burger patties, flipping once, until golden brown and cooked through, about 8–10 minutes. Remove to a plate.
- Slice the mozzarella into rounds.
- Wash, dry, and slice the tomato into rounds.
- Rinse and dry the arugula.
- Toast the buns if desired.
- Assemble by placing the bottom bun on a plate, then add a patty, a mozzarella slice, tomato rounds, and pesto. Cap with the top bun.
- Serve by pairing the caprese burgers with arugula on the plates, drizzle the dressing over the greens, and sprinkle with pine nuts.
Two tips
- Prep ahead by washing the arugula and tomato and patting dry to speed assembly.
- Leftovers can be stored separately: keep bun halves, patties, mozzarella, tomato, and greens in the fridge and assemble fresh later.
Nutrition per serving
- Calories
- 684 kcal
- Protein
- 41 g
- Carbs
- 35 g
- Fat
- 43 g
- Fiber
- 8 g
- Sodium
- 1118 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.