This simple veggie burger is jam-packed with comforting mozzarella, creamy basil aioli, bright tomatoes, and fresh spring mix! Served with roasted potato wedges alongside, dinner never seemed so easy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Cut potatoes into 1/2-inch thick wedges. Toss potatoes and rosemary with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
While the potatoes roast, thinly slice the tomato. Pat the mozzarella dry with paper towels. Cut the mozzarella into 1/4-inch thick slices. Season mozzarella and tomato with salt and pepper. Stir together the basil pesto and mayo in a small bowl. Set aside.
Halve buns and arrange them on another baking sheet, cut-side up. Divide mozzarella between bottom buns. Toast in the top of the oven, until golden-brown and cheese is melted, 4-6 min. (TIP: Keep your eye on them so they don't burn!)
Spread the basil aioli between top buns, then top the bottom buns with the tomato slices, spring mix and top buns. Divide between plates and serve the potato wedges alongside.