Tomato sauce is always classic on a burger, but this time we’ve swapped it out for one of our other favourite classics; creamy pesto dressing. Served with Parmesan-coated fries, you’ll be thanking us all night for this easy and mouth-watering meal.
Always refer to the product label for the most accurate ingredient and allergen information.
fine breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
butter burger buns(ContainsGluten, Eggs, Soy, MilkMay be presentPeanuts, Sesame, Tree Nuts, Sulphites)
mixed salad leaves
creamy pesto dressing(ContainsMilk)
grated Parmesan cheese(ContainsMilk)
Nan's special seasoning
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Season with salt. Toss to coat, then bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the grated Parmesan cheese over the fries and bake until melted.
While the fries are baking, finely chop the garlic. Thinly slice the tomato.
In a large bowl, combine the garlic, beef mince, fine breadcrumbs, Nan's special seasoning and egg, then season with salt and pepper. Shape the beef mixture into evenly sized patties, slightly larger than your burger buns. You should get 1 patty per person. Transfer to a plate.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the beef patties until just cooked through, 4-5 minutes each side. TIP: If your patties begin to char, reduce the heat to medium.
While the patties are cooking, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Add the mixed salad leaves, season to taste and toss to coat.
Slice the burger buns in half and spread the bases with some creamy pesto dressing. Top with a beef patty, some tomato and mixed salad. Serve with the Parmesan fries.