Tuscan Burgers with Rosemary Potatoes & Pesto Mayonnaise
  • Prep time: 30 minutes
  • Calories: 716
Taste the flavours of Italy in this beef, pesto and gooey cheese burger. Lightly grilled red onion adds some delicious texture, along with the peppery, bitey rocket. Soft bun and crunchy rosemary potatoes - this dish really has it all. Friday night burger night, here we come!
  • 300 g of Beef Mince
  • 40 g of Pesto
  • 1 of Red Onion
  • 1 of Tomato
  • 14 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 12 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!