This is the real-deal Aussie burger. Yes, there's beetroot, but what makes it true-blue is the native roo steaks. Lean and tender, this sustainable and delicious meat is right at home sandwiched in a toasty bun and topped with aioli and spicy jalapeños. And of course, we'd like oven-baked wedges with that.
Preheat oven to 200°C fan-forced. Cut potatoes into wedges and place on a lined baking tray. Drizzle with ½ the oil and sprinkle with salt. Bake for 25–30 minutes or until golden. While the chips are baking, continue with step 2.
Heat a frypan over medium-high heat. Halve burger buns and cook, turning, for 1 minute or until toasted.
Heat remaining oil in a frypan over medium high heat. Pat kangaroo steaks dry with paper towel. Add steaks and cook for 4–5 minutes each side for medium-rare or until cooked to your liking. Remove from pan and rest in aluminium foil for 5 minutes. While steaks are cooking, continue with step 4.
Slice tomato and season with salt and pepper.
Thinly slice steaks and season with salt and pepper.
Separate lettuce leaves. Spread buns with aioli and top with lettuce, steak, tomato, beetroot relish and jalapeños. Serve with chips.