Naked Beef Burgers with Beetroot and Carrot Salad and Chunky Chips

Steps

1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to high (if using).
2. Slice potatoes lengthways into 1.5cm rounds, then into 1.5–2cm-thick chips. Place in a large pot and cover with cold water and salt. Bring to the boil then simmer for 6 minutes only. Drain well and place onto first prepared tray, toss with a drizzle of olive oil and salt. Bake 25–30 minutes until golden. Turn once during cooking.
3. In a large bowl add all burger ingredients (except cheese) and mix well. Use a 1/3 cup measure to scoop out mixture and shape into 1.5cm thick patties. Place on a plate and into the fridge to firm up while you make the salad.
4. Peel and grate beetroot and carrots and place in a medium bowl with remaining salad ingredients. Season with salt and pepper and toss to combine. Slice cheese into thin 0.5cm slices.
5. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium heat. Cook patties for 3–4 minutes each side until just cooked through, then place onto second prepared tray. Top each with cheese slices and place into oven, on highest oven rack to cook for 1 minute or until the cheese is melted slightly but still holds its shape. Alternatively, cook on BBQ hot plate.
6. Place a patty on each plate with beetroot and carrot salad and serve chunky chips on the side. Sprinkle over parsley.