Tuscan Burgers with Rosemary Potatoes & Pesto Mayonnaise

Prepare Ingredients.

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 mozzarella into 4 even slices.

Roast Potatoes:

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.

Make Burgers:

Place mince and half 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.

Cook Veg:

Heat a fry 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 rolls in half, and cook cut side down in the same pan for 1 minute, until warmed through.

Cook Burgers:

Brush both sides of burger patty 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.

You Plate It:

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