Frilled Burger Lettuce

classic beef burger

10MINS +15MINS standing



  • 2 tbs olive oil
  • 8 slices burger cheese
  • 1/3 cup burger sauce
  • 12 pickles
  • 1 FRILLED Burger Lettuce
  • 2 tomatoes, sliced
  • ½ cup caramelised onions
  • 4 damper rolls, halved, toasted


  • 500g beef mince
  • 1 small brown onion, grated
  • 2/3 cup breadcrumbs, made from day old bread
  • 1 egg, beaten
  • 1 tbs tomato sauce
  • 3 tsp Worcestershire sauce


  • 1kg sweet potatoes, scrubbed
  • 2 tbs olive oil
  • Sea salt and black pepper
  • Olive oil, for greasing

1 Combine all beef patty ingredients with salt and pepper in a large bowl. Mix well with clean hands. Transfer to a bowl. Divide into 4 equal portions. Shape with wet hands into 1cm thick patties. Place onto a tray, cover and refrigerate 15 minutes if time permits.

2 Preheat oven 180°C fan forced. Heat half the oil in a large non-stick frying pan over medium heat. Cook patties 4-5 minutes each side or until cooked to your liking. Remove to an oven tray. Top each patty with two slices of cheese. Bake in oven 1 minute until starts to melt.

3 To assemble, spread the base of bun with burger sauce. Top with two lettuce leaves, overlapping to form frill right around the bun. Top with pickles, tomato, beef patty, Onions and burger lid. Serve with sweet potato fries, extra burger sauce.


1 Preheat the oven and a large flat oven tray to 220°C fan forced.

2 Trim ends off the sweet potato then into long, thin chips. Combine the olive oil, sea salt and pepper in a large bowl. Add sweet potato and toss well to coat.

3 Lightly grease the hot tray then spread chips in a single layer onto the tray. Roast for 30-35 minutes, turning once, until tender. Serve with basil mayo and lemon wedges.