Beef Burgers with Potato Rounds and Beetroot Carrot Salad

Steps

1. oven to 240°C. Line two oven trays with baking paper.
2. Toss potatoes with a drizzle of olive oil on first prepared tray and season with salt. Bake for about 18 minutes, until golden, turning once during cooking.
3. In a large bowl combine all beef burger ingredients (except cheese) and use clean hands to mix well. Use a ½ cup measure to scoop out mixture and shape into 1.5cm thick patties. Set aside.
4. Peel and grate beetroot and carrots and place in a medium bowl with remaining salad ingredients and a drizzle of olive oil. Season with salt and pepper and toss well to combine.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook patties, for 3–4 minutes each side or until just cooked through.
6. When potatoes have 1–2 minutes cook time remaining, top each patty with a small amount of cheese (if using), push potatoes to one side of tray, and bake patties for the final 1–2 minutes, or until cheese is melted. Place burger buns, cut-side-up, on second prepared tray and bake for 1–2 minutes to warm through. Thinly slice tomato.
7. Spread mayonnaise on bottom half of bun, and tomato/BBQ sauce on top half. Starting with bottom half, top bun with some salad, a slice of tomato, a beef patty and a sprinkle of parsley (if using). Serve remaining salad and potato rounds to the side.