- Heat olive oil in a frying pan over medium-low heat. Cook the onion for 2 minutes until translucent, then add the garlic and cook for another minute. Remove onto a plate to cool.
- Combine the mince, cooled onion and garlic, egg, sauces, dried herbs, and seasoning and mix gently with hands to combine. Shape into one large round and then divide into four even portions. Shape the portions into rounds and flatten gently with the palm of your hand.
- Heat a heavy pan over medium-high heat. Brush one side of the burger patties generously with olive oil and cook for 5 minutes on the first side without moving. Flip the burgers over and cook for four minutes, then add a slice of cheese for the final minute of cooking. Remove from pan and rest for 5 minutes, covered in foil.
- Slice open bread rolls/burger buns. Spread mayonnaise on one half of each roll and pesto on the other. Place a burger on the bottom half of the roll, season with salt and pepper, and top with sliced tomato, rocket leaves, and onion leaves. You may want to use a small skewer or toothpick to secure the top in place.
Serve with fresh oven-baked chunky potato wedges with garlic and rosemary, from WA Potatoes.