Herby Pork and Veal Burger with Avocado Aioli

Ingredients

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Method

1. Preheat the oven to 200°C fan-forced. To make ovenbaked sweet potato chips, spread potato wedges on 2 oven trays lined with baking paper, drizzle with olive oil, season well and toss to coat. Roast, turning halfway, for 40 minutes or until tender and crisp on the outside.
2. Lightly cover with foil. Return to oven for 5 minutes before serving.
3. Combine mince, egg, breadcrumbs, herbs and hot sauce in a bowl, season well and shape into 4 large patties. Refrigerate for 15 minutes to firm up.
4. For avocado aioli, whizz all ingredients in a blender until smooth and season.
5. Heat a barbecue or grill pan to medium–high. Lightly brush patties all over with 1 tbs oil and cook for 4–5 minutes each side until cooked through. Top each with a slice of cheese and let residual heat melt it.
6. Set aside to rest for 2 minutes loosely covered with foil. Place zucchini slices on a tray, brush both sides with remaining oil and grill, turning once, for 2 minutes or until charred and tender.
7. Spread the cut sides of the buns with 1 tbs avocado aioli. Top each base with lettuce, a patty, more lettuce, zucchini and bun lid. Serve with chips and extra avocado aioli.