Preheat the oven to 240°C/220°C fan-forced. Cut the potatoes into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

While the fries are baking, combine the beef mince, fine breadcrumbs, Aussie spice blend, egg and a good pinch of salt and pepper in a medium bowl. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 3-4 rissoles per person.

Grate the beetroot. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Cook the beetroot, balsamic vinegar (for the beetroot) and brown sugar, stirring, until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add the BBQ sauce, turning the rissoles to coat.

While the rissoles are cooking, roughly chop the tomato. Grate the carrot. In a medium bowl, combine a drizzle of balsamic vinegar (for the salad) and olive oil. Season, then add the salad leaves, tomato and carrot. Toss to coat.

Divide the Aussie beef rissoles, fries and garden salad between plates. Top the rissoles with beetroot relish. Serve with the burger sauce.