Beef Burger & Veggie Stacks with Herb Aioli

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper (if not using BBQ). Preheat BBQ hot plate and grill to medium (if using). Prepare your vegetables. In a large bowl, toss kumara, eggplant, first measure of onion, grilled veggie spice mix, salt and a good drizzle of oil together.
2. Arrange veggies in a single layer on separate trays (one for kumara and one for eggplant). Roast both trays for about 20 minutes for eggplant and 25 minutes for kumara, until cooked through. Turn once and swap trays during cooking. Alternatively, see BBQ instructions.
3. While veggies are cooking, combine all beef burger ingredients in a large bowl. Mix well and divide mixture into 5 even patties, about 1.5cm-thick. Set aside.
4. Thinly slice capsicum and tomato; peel courgette into ribbons; tear lettuce into large pieces. Place on a serving platter.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook patties for about 6 minutes each side, until browned and cooked through. Remove from pan and set aside, covered, to rest for a few minutes.
6. To serve, stack up layers of kumara and eggplant slices, beef burger patties and raw veggies onto each plate. Top with a drizzle of herb aioli. Serve with a little tomato sauce (if desired) and serve any leftover veggies on the side.