Classic Bucking Beef Burgers

Place the sweet potato on a lined oven tray. Toss in half of the olive oil and season with salt and pepper. Cook in the oven for 35-40 minutes or until tender and golden.

Heat the remaining olive oil in a medium frying pan over a medium heat. Add the red onion and cook for 3 minutes or until soft. Add the beetroot, balsamic vinegar, mustard and water. Cook, stirring occasionally, for a further 8-10 minutes or until the onion and beetroot become sticky. Remove from the pan and set aside. Wipe the pan clean with damp paper towel.

Meanwhile, shape the beef burger mince into patties (one per person). Heat a dash of olive oil in the wiped frying pan over a medium-high heat. Add the burger patties and cook for 3 minutes on each side or until they have cooked through. This is an ideal time to place the bake-at-home burger buns on a rack in the oven for 5 minutes or until warm and toasty. Remove and slice them in half.