Tuscan Burgers with Rosemary Potatoes & Pesto Mayonnaise
- Prep time: 30 minutes
- Calories: 716
- 300 g of Beef Mince
- 40 g of Pesto
- 1 of Red Onion
- 1 of Tomato
- 1⁄4 Cup of Mayonnaise
- 1 125g Pack of Buffalo Mozzarella
- 1 2 Pack of Hamburger Buns
- 1 75g Pack of Rocket
- 420 g of Gourmet Potatoes
- 1 Stalk of Rosemary
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 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.
Cook Veg: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.
Cook Burgers: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).
You Plate It: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!