Have you ever eaten a salad and thought, “I want these flavors, but in burger form?” Or, just, “I'd rather have a burger than this stinkin' salad I'm only eating to be healthy?” Well, we're not forcing lettuce or kale down your gullet with this one. Instead, the flavors of a classic caprese salad make this burger sing: rich mozzarella, basil in the form of pesto, and juicy tomato (along with caramelized red onion, just because we love the taste). You can eat healthy the other six nights this week; indulge yourself with this one tonight.
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 in hot oven until lightly browned and fork-tender, 28-30 minutes.
While potatoes roast, halve and peel onion. Cut halves into ¼" slices.
Core tomato and cut into ¼" rounds.
Make Pesto-Mayo and Form Patties
Combine pesto and mayonnaise in a mixing bowl.
Form ground beef into two 4"-diameter patties. Season with a pinch of salt.
Cook Onion and Toast Buns
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 and season with a pinch of salt.
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.
Cook the Burgers
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.
Finish the Dish
Plate dish as pictured on front of card, garnishing burger with pesto-mayo, onion, and tomato. Bon appétit!