• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into wedges. 
• Place wedges on a lined oven tray. Drizzle with olive 
oil, season with salt, sprinkle over sesame seeds 
and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between  
two trays.
Little cooks: Help with sprinkling over the sesame 
seeds and tossing the wedges. 

• While the wedges are baking, thinly slice  
spring onion.
• Grate carrot. 
• Finely chop tomato. 
• Drain sweetcorn.

Little cooks: Under adult supervision, older kids can 
help grate the carrot.

• Heat a large frying pan over medium-high heat. 
• Cook corn, carrot and beef mince (no need for oil!), 
breaking mince up with a spoon, until just browned, 
4-5 minutes. 
• Add Dijon mustard, tomato paste, the water and 
Aussie spice blend. Cook until slightly reduced,  
1-2 minutes. Season to taste with salt and pepper.  

• Sprinkle Cheddar cheese over the mince mixture, 
then cover with a lid (or foil) and allow to melt,  
1 minute.

Little cooks: Take charge by sprinkling the cheese on 
top. Be careful, the pan is hot!

• In a small bowl, combine tomato, spring onion 
and a drizzle of white wine vinegar and olive oil. 
Season to taste.

 
Little cooks: Take the lead by combining the 
ingredients for the salsa.

• Divide potato wedges between plates. 
• Top with cheesy beef mixture and tomato-spring 
onion topping. 
• Drizzle over burger sauce to serve. Enjoy! 

Little cooks: Add the finishing touch by drizzling over 
the burger sauce!