Open Faced Burgers

• 1 lb ground beef
• 1/3 cup dried breadcrumbs
• 1 None egg, lightly beaten
• 2 oz sun-dried tomato pesto
• 2 tbsp vegetable or peanut oil
• 1 None large Spanish onion, thinly sliced into rings
• 2 (4.5 oz) garlic focaccia rolls, split
• 1.5 oz grated pizza cheese
• 1/4 cup mayonnaise
• 1.5 oz baby spinach
• 2 None Roma tomatoes, thickly sliced
• 1 lb frozen oven-baked potato wedges, cooked, to serve

1. Combine ground beef, breadcrumbs, egg and 2 tbsp pesto. Shape into 4 patties. Heat 1 tbsp oil in a large frying pan over medium heat. Cook patties for 3-4 mins per side, or until browned and cooked through. Transfer to a baking tray.
2. Add remaining oil to pan. Cook onion for 2-3 mins, or until golden. Set aside.
3. Preheat broiler. Toast focaccia under broiler until golden. Set aside. Sprinkle beef patties with cheese. Broil until cheese bubbles and melts. Whisk together mayonnaise and remaining pesto. Spread 1/2 over focaccia then place 1 piece of focaccia on each serving plate. Top with spinach, tomatoes, onions and beef patties. Top with remaining pesto mayonnaise. Serve with potato wedges.

ground beef, breadcrumbs, egg, tomato pesto, vegetable, spanish onion, garlic, pizza cheese, mayonnaise, baby spinach, tomatoes, frozen oven

Taken from recipes-plus.com/api/v2.0/recipes/27693 (may not work)