• 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 and toss to coat. • Bake until tender, 20-25 minutes.

• Meanwhile, thinly slice tomato. • Drain and rinse black beans. • In a small bowl, combine sweet chilli sauce (see ingredients) and garlic aioli.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine red kidney beans, shredded Cheddar cheese, All-American spice blend, cornflour, the plain flour, egg and milk. Mix well to combine. TIP: Lift out some of the mixture with a spoon. If it’s too wet and doesn't hold its shape, add a little more flour!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of pattie mixture in batches and flatten with a spatula (2-3 per person). Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed.

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a large bowl, combine mixed salad leaves and a drizzle of vinegar and olive oil. Season.

• Spread burger bun bases with sweet chilli aioli sauce. • Top with mixed salad leaves, All-American bean patties and tomato. • Serve with potato wedges and mayonnaise. Enjoy!