Kiwi Egg Burger with Beetroot Relish and Polenta Crusted Fries

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Peel potatoes, cut into 1cm chips and toss on first prepared tray with a drizzle of oil. Season, sprinkle over veggie polenta crust and toss to coat. Bake in oven for 25-30 minutes, until tender and golden brown. Turn once to ensure even cooking.
2. Thinly slice onion then place in a small bowl, toss in red wine vinegar and season. Set aside to pickle until ready to serve. Thinly slice tomatoes and avocado flesh and remove end from cos lettuce and separate leaves. Set aside.
3. When polenta crusted fries have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Crack eggs, one at a time, into pan and cook for 2-3 minutes for a runny yolk, or until cooked to your liking. Remove eggs from pan and set aside on a paper towel for serving.
4. Cut buns in half and place onto second prepared tray, cut-side-up, to warm in oven (on rack below fries) for 2-3 minutes, until soft and a little crispy.
5. Place bases of buns on a board and spread mayonnaise all the way to the edges. Top with lettuce, tomato, pickled onion and avocado. Place an egg on top and season. Spread beetroot relish on top of bun and sandwich on top of egg. Cut burgers in half, if desired.
6. To serve, place Kiwi egg burgers and polenta-crusted fries onto a plate with any extra salad on the side.