Yes, it's a steak burger, but this guy has an Italian accent that makes it really quite irresistible. Sweet little cherry tomatoes get a blistering in the pan with a zingy eschalot sauce. Buns get slicked with a salty-garlicky caper aioli. Steaks get sizzled. Throw it together with rocket and parmesan.
Preheat oven to 200°C fan-forced. Cut potatoes into 2cm-thick chips. Spread out in a single layer on a lined baking tray, drizzle with 2 teaspoons oil and season with salt. Bake for 25 minutes or until golden brown. While chips are cooking, continue with step 2.
Roughly chop capers. Zest and juice lemon. Place aioli in a bowl with capers, lemon zest and juice and stir to combine. Set aside.
Finely chop eschalot and place in a bowl with red wine vinegar, 1 teaspoon olive oil and ¼ teaspoon salt. Pick basil leaves from their stems.
Brush steaks with 2 teaspoons oil and season with salt and pepper. Cook in a frypan over high heat for 3 minutes each side or until caramelised. Remove from pan and keep warm. Wipe out frypan.
Peel and crush garlic and halve tomatoes. Return frypan to medium heat with remaining oil and tomatoes and cook, tossing pan, for 2 minutes or until slightly blistered and collapsed. Add garlic and eschalot dressing and stir to combine. Transfer to a bowl with most of the basil leaves (reserving some to serve), season to taste and toss gently to combine.
Wipe out pan and toast buns over medium heat for 1-2 minutes until golden. Spread bun halves with caper aioli. Top with steaks, rocket leaves and parmesan and spoon over a little of the blistered tomatoes. Replace bun tops and serve with remaining tomatoes, basil leaves and chips.