Ultimate Aussie Burger with Beetroot, Fried Egg, Cheese and Wedges

Preheat oven to 180 degrees. Cut Dutch cream potatoes into wedges and toss with salt and pepper and enough oil to just coat. Lay on baking trays in a single layer and cook for 20 minutes, turning halfway through, until tender and golden brown.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Season beef mince with burger spice mix salt and pepper and mix well. Form mince into one patty per person. Drain beetroot. Cut rolls in half. Finely slice brown onion. Slice tomato.

Heat a pan over medium heat, add a small drizzle of oil and add onions. Fry for 5-10 minutes until cooked to your liking.

Tip! If you prefer raw onion you can skip this step and just use the finely sliced onions raw.

Heat a pan over high heat, add a small drizzle of oil and add patties. Push down on the patties carefully to thin them out. Season with salt and pepper. Cook 3 minutes per side or until crispy around the edges and cooked through, add a slice of tasty cheese to each. Turn heat down and fry eggs, try to keep a runny yolk.

Toast milk burger buns in a dry pan or under the grill and load them with the mayonnaise, tomato, baby cos leaves, patty, beetroot, onions and fried egg. Serve alongside the wedges.

Preheat oven to 180 degrees. Cut Dutch cream potatoes into wedges and toss with salt and pepper and enough oil to just coat. Lay on baking trays in a single layer and cook for 20 minutes, turning halfway through, until tender and golden brown.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Season beef mince with burger spice mix salt and pepper and mix well. Form mince into one patty per person. Drain beetroot. Cut rolls in half. Finely slice brown onion. Slice tomato.

Heat a pan over medium heat, add a small drizzle of oil and add onions. Fry for 5-10 minutes until cooked to your liking.

Tip! If you prefer raw onion you can skip this step and just use the finely sliced onions raw.

Heat a pan over high heat, add a small drizzle of oil and add patties. Push down on the patties carefully to thin them out. Season with salt and pepper. Cook 3 minutes per side or until crispy around the edges and cooked through, add a slice of tasty cheese to each. Turn heat down and fry eggs, try to keep a runny yolk.

Toast milk burger buns in a dry pan or under the grill and load them with the mayonnaise, tomato, baby cos leaves, patty, beetroot, onions and fried egg. Serve alongside the wedges.