You don't always need to reinvent the classics. After all, they're classics for a reason, right? These easy-going steak burgers are simple, speedy and true to form. Crisp lettuce, fresh tomato, caramelised onion and juicy steak topped with melted cheddar gets sandwiched between buns for a never-fail favourite. Add a handful of rosemary chips and you're done here.
Preheat oven to 200°C fan-forced. Chop potatoes into wedges. Pick rosemary leaves from theirs stems. Place potatoes and rosemary on a lined baking tray, drizzle with 2 teaspoons olive oil and a sprinkle of salt. Toss to coat and bake for 25 minutes or until golden and cooked through. While chips are cooking, continue with step 2.
Slice tomato into thick slices. Rinse and roughly chop lettuce.
Heat a frypan over medium heat. Toast buns for 1–2 minutes or until golden. Remove, set aside and keep warm. Wipe out pan.
Return frypan to medium-high heat. Brush steaks with remaining olive oil and sprinkle with salt and pepper. Cook steaks for 1 minute each side for medium or until cooked to your liking.
Top steaks with cheese, remove pan from heat and cover with lid to steam for 1–2 minutes or until cheese has melted. Remove from pan and carefully slice steaks in half.
Spread bun bases with aioli, top with lettuce, tomato and steak. Spread bun tops with caramelised onion chutney. Serve with rosemary chips.