Tuscany Burger with Rosemary Potatoes

Menu Part: 
Cuisine Type: 

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


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



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.

More From FoodService Director

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources