Naked Beef Burgers with Kumara & Potato Wedges

Steps

1. Preheat oven to 230°C. Preheat BBQ hot plate to medium (if using). Prep & cook wedges. Toss kumara and potatoes with a drizzle of oil on a lined oven tray. Season and cook for about 25 minutes, until golden and tender.
2. Prep patties. In a large bowl, mix all patty ingredients together. Divide mixture into 6, roll into balls and flatten into 1.5cm thick patties.
3. Cook patties. Heat a little oil in a fry-pan on medium heat. Cook patties (in batches, if needed) for 2-3 minutes each side, until browned. Transfer to a lined oven tray and place on rack below wedges for 5-7 minutes, until completely cooked through. Reserve pan. Alternatively brown patties on the BBQ, then finish in oven.
4. Meanwhile, prep beetroot & garnishes. In a bowl, toss beetroot and remaining carrot with vinegar. Season to taste. Keep plain for fussier little foodies. Season tomatoes and set aside with lettuce.
5. Prep & cook onion. Heat a drizzle of oil in reserved fry-pan on medium-high heat and cook onion for 3-5 minutes, until golden. Season. Alternatively, do this on the BBQ hot plate.
6. Serve lettuce leaves filled with patties, beetroot, onion, tomatoes and burger picklenaise. Serve wedges on the side.