QUICK PICKLED ONION
Finely slice a red onion, pop into a jar with brown sugar and white vinegar.
Shake well, set aside for a minimum of 30 min. Give another shake whenever you remember.

MAKE THE KUMARA ROSTI ‘BUNS’
Microwave kumara with its skin on till soft, then remove and discard the skin and mash the rest roughly. You can also just grate the raw kumara and skip cooking, but cooking first gives a tidier round ‘bun’ type shape for the burger. Add fresh parsley and chives (if you have some).
Mix all rosti ingredients together, then shape into rounds slightly larger than your burger patties.
Coat in a little more flour and shallow fry over medium heat till golden and crispy on both sides.
Drain on paper towels to drain excess oil.

MAKE THE AVO MAYO
Purée all ingredients till smooth and delicious.

COOK YOUR BURGER
Cook GD burgers from frozen 8-10 minutes per side. (For Silver Fern Farms burgers follow instructions on the pack)
Cook streaky bacon to crisp. Drain on paper towels.

ASSEMBLE THE BURGER
Place a rosti onto your serving plate, then layer on a good smear of relish, a large dollop of Avo Mayo, and a couple of rashers of crispy bacon.
Add your burger pattie, a spoonful of pickled onions, and some sliced tomato.
Finally top with another spoonful of Avo Mayo, more bacon, and your best looking rosti. Sprinkle the tops with more bagel seasoning to taste.
Skewer with a rosemary sprig if you wish and serve with a knife and fork!

CHEF’S TIP
Kumara Rosti freeze well. Simply reheat till crispy in the oven at 150°C.
You can make a large batch of pickled onion to keep in your fridge and add colour and zing to meals.

Recipe supplied by Melinda, winner of the Gourmet Direct Best Burger Competition