HERBY PORK AND VEAL BURGER W/ AVOCADO AIOLI

February 17, 2019 / Hayden Quinn

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

800g sweet potatoes (skin on), cut into thin wedges

¼ cup olive oil

800g mixed veal and pork mince

1 egg, lightly beaten

¾ cup (55g) dried breadcrumbs

½ bunch chives, finely chopped

1 cup flat-leaf parsley leaves, chopped

½ tbs chopped tarragon leaves

2 tbs green Tabasco (or other chilli sauce)

1½ tbs rice bran oil

4 slices provolone

2 zucchini, thinly sliced horizontally (we used a mandolin)

4 brioche burger buns, halved, toasted

1 butter lettuce, leaves, separated

AVOCADO AIOLI

½ cup (125ml) garlic aïoli

1 avocado, chopped

½ bunch chives, finely chopped

½ cup flat-leaf parsley leaves, chopped

1 tsp tarragon leaves, chopped

2 tbs green Tabasco (or other chilli sauce)

Juice of ½ lemon

PUTTING IT ALL TOGETHER:

1. Preheat oven to 200°C. 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. Lightly cover with foil. Return to oven for 5 minutes before serving.

2. Combine mince, egg, breadcrumbs, herbs and Tabasco in a bowl, season well and shape into 4 large patties. Refrigerate for 15 minutes to firm up.

3. For avocado aïoli, whizz all ingredients in a blender until smooth and season.

4. 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. 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.

5. Spread the cut sides of the buns with 1 tbs avocado aïoli. Top each base with lettuce, a patty, more lettuce, zucchini and bun lid. Serve with chips and extra avocado aïoli.