Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Peel carrots, then cut diagonally into 1/2-inch-thick slices. Toss on a baking sheet with 2 TBSP olive oil. Season with salt and pepper. Roast in oven until tender, 15-20 minutes.

Mix together turkey, 2 TBSP pesto (we’ll use the rest later), and a large pinch of salt and pepper in a medium bowl. Shape into four 4-inch-wide patties. Heat 1 TBSP butter and 1 TBSP olive oil in a large pan. Once butter is melted, add patties and cook until nicely browned on bottom, about 6 minutes.

Once patties are browned on bottom, flip and cook on other side for 3 minutes. Sprinkle mozzarella evenly over top of each, then cover pan and continue cooking until cheese is melted and burgers are cooked through, 2-3 minutes more. TIP: If your pan doesn’t have a lid, use aluminum foil to cover it.

Place mayonnaise and remaining pesto in a small bowl and stir to combine.

Zest lemon until you have 2 tsp zest. Once carrots are done roasting, place in another medium bowl along with lemon zest, a squeeze or two of lemon, and pepper to taste. Toss to coat carrots.

Split buns in half and place cutside down on baking sheet used for carrots. Place in oven and allow to warm through, about 2 minutes. Meanwhile, slice tomatoes into rounds. Spread as much pesto mayo as you like on the cut side of the bun bottoms, then top each with a turkey patty, tomato rounds, and bun top. Serve with carrots on the side.