Naked Beef Burgers with Beetroot Carrot Salad and Chunky Chips

Steps

1. Prep and cook chips Preheat oven to 220oC. Preheat BBQ hot plate to high (if using). Scrub potatoes and cut into 1.5–2cm chips. Toss with a drizzle of oil on a lined oven tray and season with salt. Bake for 25–30 minutes, until golden. Turn once during cooking.
2. Make burgers Finely dice onion and grate first carrot. Place into a large bowl with all remaining burger ingredients (except cheese) season with pepper and ½ tsp salt and mix well using clean hands. Use a 1/3 cup measure to scoop out mixture and shape into 1.5cm-thick patties. Place on a plate in the fridge to firm up.
3. Make salad Peel and grate beetroot and carrots and place in a medium bowl with sunflower seeds, honey, a drizzle of vinegar and a small drizzle of oil. Season and toss to combine. Slice cheese into thin slices, 0.5cm-thick, roughly the same width as patties.
4. Cook burgers Heat a small drizzle of oil in a large fry-pan on medium heat. Cook patties for 3–4 minutes each side, until just cooked through. Alternatively, cook patties through completely on BBQ (4–5 minutes each side) and place cheese slices on top to melt in last 1–2 minutes of cook time.
5. Transfer to a second lined tray and top each patty with a slice of cheese. Cook, on highest oven rack, for 1–2 minutes, until cheese is slightly melted but still holds its shape.
6. Serve patties, salad and chips onto plates and sprinkle over parsley.