Ultimate Barbecue Bacon Beef Burgers

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs avocado
• 1pcs red onion
• 1pcs tomato
• 1bunch dill
• 300g lean beef mince
• 90g diced bacon
• 10g Aussie barbecue seasoning
• 2pcs milk buns
• 50g baby spinach leaves
• 50g smoky aioli
• 15ml olive oil
• 15ml extra virgin olive oil
• 13ml red wine vinegar

Method

1. Step 1 — Prep and roast wedges
   Check your avocado is ripe before starting this recipe (see cooking ntip). Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Scrub the unpeeled sweet potatoes and cut lengthwise into 1.5cm wedges. Put the wedges on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Cut the avocado into thin wedges. Thinly slice half the onion, then finely chop the remaining onion (the onion will be used raw in the salad and aioli so make sure you use a sharp knife to achieve thin slices and a fine dice). Thinly slice the tomato. Finely chop the dill, discarding the stems.
3. Step 3 — Cook patties
   Put the beef mince, bacon and barbecue seasoning in a large bowl and season with pepper. Using damp hands, combine well, then shape into 2 equal patties, slightly larger than the base of a bun. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the patties for 4-5 mins each side until cooked through.
4. Step 4 — Toast buns
   While the patties are cooking, halve the buns through the middle. Put on an oven tray, cut-side up and bake for 6 mins or until lightly toasted.
5. Step 5 — Make salad
   Meanwhile, put 1 tbs extra virgin olive oil and 2 tsp red wine vinegar in a large bowl, season with salt and pepper and stir to combine. Add the spinach, avocado and sliced onion and gently toss to combine.
6. Step 6 — Make smoky dill aioli
   Combine the aioli, dill, chopped onion and ½ tsp red wine vinegar in a bowl and season with salt and pepper. Spread the buns with the smoky dill aioli, then fill with the tomato, patties and some of the salad. Divide the burgers among plates and serve with the wedges and remaining salad.

Allergens

Sulphites, Milk, Egg, Gluten, Soy, Wheat