Bunless Beef Burgers

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper (dampen paper for grilling). Preheat BBQ grill or hot plate (if using). Toss kumara and oil on first prepared tray, season and roast for about 25 minutes, until kumara is tender and golden. Turn once during cooking. Thinly slice first measure of spring onion and add to a small bowl, along with first measure of yoghurt. Set aside.
2. While kumara cooks, prepare slaw. Thinly slice cabbage until you have about 2½ cups worth; grate beetroot and carrot; thinly slice second spring onion. Add all to a medium bowl with chipotle sauce, honey, vinegar and remaining yoghurt. Toss to combine and season to taste.
3. Prepare the patties. Finely dice onion and add to a medium bowl, along with all remaining patty ingredients (except oil). Use clean hands to mix thoroughly. Using a 1/3 cup measure, shape beef mixture into 4-5 even-sized balls, then flatten into large patties, about 0.5cm-1cm thick. Lay patties on second prepared tray and brush or spray with oil.
4. When kumara has 5 minutes cook time remaining, switch oven to high grill. Place patties in oven (on middle-upper oven rack, above kumara) and grill for about 4 minutes each side, or until cooked through. Alternatively, cook on BBQ for 3-4 minutes each side.
5. When kumara is cooked, remove from oven and allow to cool for a few minutes before adding to bowl with spring onion and yoghurt. Toss well to combine and season to taste. Separate lettuce leaves.
6. TO SERVE lay lettuce leaves out onto plates. Fill with a beef patty and some chipotle slaw. Serve kumara salad and any remaining chipotle slaw on the side.