Tuscany Burger with Rosemary Potatoes

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
8

A boldly flavored burger is served on grilled ciabatta bread and topped by pesto-mayonnaise. Rosemary roasted potato wedges are a scrumtious side.

Ingredients

4 lb. ground sirloin
3 tbsp. sage, chopped
3 tbsp. rosemary, chopped
3 tbsp. garlic, minced
1⁄2 cup mayonnaise
3 tbsp. pesto
8 russet potatoes, cut into bite-sized wedges
1⁄8 cup olive oil
1⁄4 cup rosemary, chopped
4 tomatoes, 1⁄2-in. slices
16 slices ciabatta bread, grilled
Shaved parmesan, as needed

 

Steps

1. In a large bowl, combine ground sirloin, sage, rosemary and garlic; season. With your hands, shape into 1⁄2-lb. patties and reserve refrigerated.

2. In a small bowl, combine mayonnaise and pesto. Season to taste and reserve.

3. Meanwhile, in a hotel pan, toss potato wedges with olive oil and rosemary to coat. Season with salt and pepper and roast in a 350° F oven until crispy and golden, approx. 40-50 min. Reserve.

4. To order, grill tomato slices 1-2 min.; grill or broil burgers until desired doneness. Place burger on grilled ciabatta bread and top with pesto-mayonnaise, grilled tomatoes and shaved parmesan. Serve open-faced with rosemary-roasted potatoes, and grilled peppers, if desired.
 

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