These epic beef burger stacks are a delicious alternative to regular burgers. Beef, bacon, cheese (and salad) - you can’t go wrong!
Preheat oven to 200ºC fan bake and line an oven tray with baking paper.
PREPARE SWEET POTATO ROUNDS
Peel kumara and slice into 5mm thick rounds. Place on prepared tray. Crush garlic and place in a microwave safe dish with the butter. Melt butter, then brush mixture over the sweet potato rounds. Season with salt and pepper. Bake for 15 minutes, then flip kumara slices over and cook for a further 10 minutes, until crisp around the edges.
While kumara is cooking, whisk together the yoghurt, aioli and mustard. Season with a little salt and pepper.
Thinly slice tomatoes and red onion. Gather the remaining salad ingredients, ready for topping the burgers.
MAKE BURGER PATTIES
Mix together the mince, beef stock cube, tomato paste, breadcrumbs and oregano. Season with salt and pepper. Divide mixture into four and shape into 1cm thick patties.
Heat olive oil in a large frying pan over a medium-high heat. Cook patties for 4 minutes on each side, until browned and cooked through. Remove from pan and cover with tinfoil to keep warm. Add bacon to pan and cook until crisp around the edges.
Top two kumara rounds with a pattie, cheese, bacon, red onion, beetroot, tomato and spinach. Finish with aioli sauce and another couple of kumara rounds.
WINE MATCH: Try a Syrah or a beer (I recommend a pale ale).
GLUTEN-FREE OPTION: Use a gluten-free beef stock cube and gluten-free panko breadcrumbs.
KID-FRIENDLY PORTIONS: Make burgers as sliders instead. Use smaller-sized kumara and make 8-12 smaller burger patties instead of 4 large.
EXTRA PROTEIN: Add a fried egg - yum!
STORING AND REHEATING: Store bacon, burger patties and kumara separate to the other ingredients. Reheat in the microwave and then assemble.