What's more Aussie than an Aussie burger? Oh, we know! A kangaroo cheeseburger, of course. Made with deliciously lean and sustainable roo mince, these hand-held buns are brimming with the goods. Add a slick of burger sauce, some melted cheese and a side of oven-baked fries and you've made yourself a homegrown whopper. If you simply can't make an Aussie burger without the beetroot and egg, go right ahead and stack 'em on, too.
Preheat oven to 200°C fan-forced. Cut sweet potato and potatoes into 1cm-thick fries. Place on a lined baking tray and drizzle with ½ the oil and season with salt and pepper. Spread out in an even layer and bake for 20 minutes or until golden and crisp. While fries are cooking, continue with step 2.
Peel and finely chop eschalot. Place ½ the eschalot in a bowl with vinegar and a pinch of salt, stir to combine and set aside for 5 minutes to lightly pickle. Add aioli, Dijon mustard, ½ the garlic and herb mix and tomato ketchup to the bowl with the pickled eschalot and mix to combine. Season with a little salt and pepper.
Place mince, remaining eschalot, remaining garlic and herb mix and ¼ tsp salt and pepper in a bowl. Using clean hands, mix well and shape into 2 burger patties.
Heat remaining oil in frypan over medium-high heat. Add burger patties and use a spatula to flatten slightly. Cook for 3 minutes each side or until golden brown and cooked through. Sprinkle with cheddar. Remove from heat and cover pan with a lid for 1 minute or until cheese has melted.
Heat a frypan over medium-high heat. Halve the burger buns, place cut-side down in the pan, and cook for 1 minute or until golden brown. Set aside.
Slice tomato and season with salt and pepper. Separate lettuce leaves. Spread ½ the burger sauce over bun bases and top with lettuce, tomato and patties. Spoon over remaining burger sauce and sandwich with bun tops. Serve with fries.