We've got your classic Aussie beef burger right here, minus the greasy fries. Instead, we've elevated with sweet potato chips. We've also slicked our buns with aioli and beetroot relish, but you can opt in or out of either condiment and freestyle with any additions you like (while we look the other way), such as a fried egg and pineapple rings.
Preheat oven to 200°C fan-forced. Cut sweet potato into wedges and arrange in a single layer on a lined baking tray. Drizzle with 20ml (1 tablespoon) oil, sprinkle with garlic and herb mix, salt and pepper and toss to combine. Bake for 20–25 minutes or until golden and tender. While the chips are cooking, continue with step 2.
Place mince, caramelised onion chutney, ¼ teaspoon salt and pepper in a bowl and, using clean hands, mix to combine. Divide mince into 2 equal-sized portions and shape into patties.
Slice tomato and season with salt and pepper. Separate and wash lettuce leaves and pat dry.
Heat a frypan over medium-high heat. Add burger buns and toast for 30 seconds or until golden. Wipe pan clean.
Return pan to medium heat with remaining oil. Add burger patties and cook for 3–4 minutes each side or until caramelised and cooked through. Remove pan from heat. Sprinkle cheese over each patty and cover with a lid. Set aside for 1–2 minutes or until cheese has melted.
Spread bun bases with aioli and top with patties, tomato and lettuce. Spread bun tops with beetroot relish and sandwich to enclose. Serve with sweet potato chips.