Beef Burger Stack with Kumara Wedges and Pickled Beetroot

Steps

1. oven to 230°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium-high (if using).
2. In a small pot, combine onion, vegetable stock and oil with a pinch of salt. Place on medium-high heat and cook until liquid has evaporated and onions are very soft, 8-10 minutes. Add brown sugar and vinegar and cook for a further 1-2 minutes, until caramelised. Set aside.
3. While onion cooks, toss kumara wedges on first prepared tray with olive oil and season with salt and pepper. Roast for 18-20 minutes, until tender. Turn once during cooking.
4. While kumara cooks, combine together mince, burger spices, egg, salt and breadcrumbs in a large bowl. Use a ¼ cup measure to shape into patties, about 2cm-thick. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook patties, in batches, for about 2 minutes each side, until browned.
5. Place browned patties on second prepared tray and top with a tablespoon of caramelised onion. Sprinkle with grated cheese and place on top rack of oven for about 6 minutes, until patties are cooked through and cheese is melted and bubbling.
6. While patties are cooking, peel and grate beetroot and place in a small bowl with vinegar, brown sugar and a pinch of salt. Mix well and set aside. Thinly slice tomatoes and separate cos lettuce leaves and cut each into 2 pieces.
7. create 1-2 burger stacks on each plate starting with a few pieces of cos lettuce and topping with slices of tomato, pickled beetroot and a pattie. Top with a dollop of chutney and place kumara wedges on the side.