• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries 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.

• Meanwhile, slice tomato into thin rounds. • Grate beetroot. • In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs, the egg (1 for 2 people / 2 for 4 people), and a pinch of salt and pepper. • Shape beef mixture into evenly sized patties (1 per person) slightly larger than your burger buns.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beetroot, diced bacon, the balsamic vinegar and brown sugar, stirring, until just starting to soften, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Transfer to a bowl and season.

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the remaining eggs (2 for 2 people / 4 for 4 people) into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, sprinkle Cheddar cheese over patties and cover with a lid or foil until the cheese melts. • Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Spread each burger bun with garlic aioli. • Top with a beef patty, tomato, mixed salad leaves, bacon-beetroot relish and a fried egg. • Serve with fries. Enjoy!