Garlic Aioli Steak Burgers

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 4-5 minutes, or until softened. Add the beetroot and cook for 4-5 minutes, or until softened. Stir in the brown sugar and the balsamic vinegar and cook for 2-3 minutes, or until thickened and reduced. TIP: Stand back! Vinegar emits a strong vapour when heated! Set aside in a bowl and cover with foil to keep warm.

Heat a drizzle of olive oil in a large frying pan over a high heat. Season both sides of the beef rump steaks with a pinch of salt and pepper and cook for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare or a little longer for well done. Set aside on a plate and cover with foil. Rest for 2 minutes and then slice into thin 0.5 cm strips.

Place the bake-at-home continental rolls directly on the wire racks in the oven and cook for 4-5 minutes, or until heated through.

Slice the continental rolls in 1/2 and spread the base with a spoonful of garlic aioli. Top with the slices of steak, the beetroot relish, the cucumber ribbons and a handful of baby spinach leaves. Season with a pinch of salt and pepper. TIP: If the kids don’t like beetroot, leave it off their burger and add more to the adult servings!