Categories: Meals

Ingredients

• 1 Russet Potato
• 1 tsp. Italian Seasoning Blend
• 1 Red Onion
• 1 Beefsteak Tomato
• 1 Tbsp. Basil Pesto
• 1 oz. Mayonnaise
• 10 oz. Ground Beef
• 2 Buns
• 11/2 oz. Mozzarella Cheese Slices

Directions

1. Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

2. Quarter potato lengthwise. Cut into ½" pieces. Place potato on prepared baking sheet and toss with 1 tsp. olive oil, Italian seasoning, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until lightly browned and fork-tender, 25-28 minutes. While potatoes roast, halve and peel onion. Cut halves into ¼" slices. Core tomato and cut into ¼" rounds.

3. Combine pesto and mayonnaise in a mixing bowl. Form ground beef into two 4"-diameter patties.

4. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until tender, 7-9 minutes. Remove from burner. Transfer onions to a plate. Wipe pan clean and reserve. While onion cooks, halve buns, if necessary. Place buns, cut side down, directly on oven rack and toast until lightly browned, 2-3 minutes.

5. Return pan used to cook onion to medium heat and add 2 tsp. olive oil. Add burgers to hot pan and cook until burgers reach a minimum internal temperature of 160 degrees, 5-6 minutes per side. Remove from burner. Place cheese on burgers and allow burgers to rest until cheese melts.

6. Plate dish as pictured on front of card, garnishing burger with pesto-mayo, onion, and tomato. Bon appétit!

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