Sliding onto a bun is this almost-veggie dinner that's bringing stacks of flavour to the table. Bacon and mushroom are such good friends, we couldn't resist getting them together here, but if you have a meat-free member of the household, you can always give yourself their portion of bacon. Maybe a fair trade is a swap for some of your wedges?
Preheat oven to 200°C fan-forced. Cut sweet potato into 2cm-thick wedges and place in a bowl with 20ml (1 tablespoon) olive oil, garlic and herb mix, salt and pepper and toss to coat. Spread wedges out evenly on a large, lined baking tray and bake for 20–25 minutes or until golden and tender. While wedges are cooking, continue with step 2.
Halve burger buns. Heat a frypan over medium heat and toast buns, cut-side down, for 1 minute or until lightly toasted. Set aside and keep warm.
Heat remaining oil in a frypan over medium heat. Add bacon and cook, turning occasionally, for 2–3 minutes or until caramelised. Remove from frypan and keep warm. Return frypan to medium heat. While bacon is cooking, continue with step 4.
Thickly slice tomato and season with salt and pepper.
Place mushroom burger patties in frypan and cook for 2–3 minutes each side or until caramelised and warmed through.
Spread burger buns with aioli. Top with lettuce, mushroom patties, tomato, bacon and caramelised onion. Sandwich with bun tops. Serve with sweet potato wedges.