Tuscan Burgers with Bocconcini, Rosemary Potatoes & Pesto Mayonnaise

Preheat the oven to 200°C. Cut potatoes in quarters. Pick rosemary leaves and roughly chop (discarding stalk). Peel and slice onion into thick rings. Slice tomato. Slice bocconcini.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Toss potatoes with olive oil, rosemary, salt and pepper and roast in oven on a lined baking tray until golden and crunchy, about 25 minutes.

Place mince and ¹⁄₂ the pesto in a bowl with a good pinch of salt and pepper and mix well to combine. Form into 2 burger patties. Place on a plate and chill while you prepare the rest of your ingredients.

Heat a frypan or griddle pan over medium-high heat. Toss onion in a little oil and grill for 1 minute each side or until just cooked. Mix remaining pesto with mayonnaise. Cut buns in half, and cook cut side down in the same pan for 1 minute, until warmed through.

Tip! You can cook the patties on the BBQ if you like - save yourself some dishes and add some extra flavour.

Brush both sides of burger patties with oil. Cook for 4-5 minutes each side until cooked almost through. Top with mozzarella slices and continue to cook in pan while cheese melts (see tip).

Tip! Place a lid on the pan once you have added the cheese, this will speed up the cooking process and melt the cheese better.

Spread the cut sides of the buns with pesto mayo. Top with burger patty, onion, tomato and a handful of rocket. Serve with roasted rosemary potatoes. Enjoy!

Preheat the oven to 200°C. Cut potatoes in quarters. Pick rosemary leaves and roughly chop (discarding stalk). Peel and slice onion into thick rings. Slice tomato. Slice bocconcini.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Toss potatoes with olive oil, rosemary, salt and pepper and roast in oven on a lined baking tray until golden and crunchy, about 25 minutes.

Place mince and ¹⁄₂ the pesto in a bowl with a good pinch of salt and pepper and mix well to combine. Form into 2 burger patties. Place on a plate and chill while you prepare the rest of your ingredients.

Heat a frypan or griddle pan over medium-high heat. Toss onion in a little oil and grill for 1 minute each side or until just cooked. Mix remaining pesto with mayonnaise. Cut buns in half, and cook cut side down in the same pan for 1 minute, until warmed through.

Tip! You can cook the patties on the BBQ if you like - save yourself some dishes and add some extra flavour.

Brush both sides of burger patties with oil. Cook for 4-5 minutes each side until cooked almost through. Top with mozzarella slices and continue to cook in pan while cheese melts (see tip).

Tip! Place a lid on the pan once you have added the cheese, this will speed up the cooking process and melt the cheese better.

Spread the cut sides of the buns with pesto mayo. Top with burger patty, onion, tomato and a handful of rocket. Serve with roasted rosemary potatoes. Enjoy!