Thaw the Tribeca Artisan Potato Buns at room temperature for 2-3 hours, cut in half lengthwise, and lightly toast the crumb on a hot griddle with butter. Set aside until ready to build the burger.
To make the pesto aioli, combine the mayonnaise, basil leaves, Parmesan cheese, pine nuts, garlic cloves, and lemon juice and zest in a food processor and combine until smooth. Season with salt and ground black pepper to taste.
Season the burger patties with salt and ground black pepper. Grill or pan fry the burger patties to desired doneness.
Slice the tomatoes and set aside.
To build the burger, lightly spread about 1Tbsp. of the pesto aioli each on the top and bottom of the potato bun. Place the cooked burger patty on the bottom part of the bun, top with slice ofProvolone cheese while hot to melt, and finish with the tomato slice and 3 whole basil leaves.