Bunless Burger Bowl

While the sweet potato is cooking, peel and crush the garlic. Finely slice the Roma tomato. Finely chop the parsley. Grate the Cheddar cheese.

Place the beef mince, garlic, parsley, lemon oregano spice blend, fine breadcrumbs, egg and salt (use suggested amount) in a large bowl. Mix well and shape into 2cm thick evenly sized patties. TIP: press the patties down in the centre to prevent them shrinking when they cook. You should get two patties per person.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef patties and cook for 3-4 minutes on each side, or until cooked through. For the last 2 minutes of cooking time, top each beef patty with Cheddar cheese and cover with a lid or foil until melted.

While the beef patties are cooking, add the balsamic vinegar, and 1 tbs (for two people)/ 2 tbs (for 4 people) olive oil into a medium bowl. Season with salt and pepper and mix well. Add the mixed salad leaves and Roma tomato and toss to coat.