Burgers are not a seasonal dish. They're there for the grabbing-with-two-hands year-round. But we can't help giving the classic beef burger a little wintry spin by subbing out lettuce for a delicious winter slaw. Massaged with salt and mixed with a parmesan-laced dressing, kale makes its overdue debut between two buns.
Preheat oven to 200°C fan-forced. Cut potatoes into wedges. Drizzle with 20ml (1 tablespoon) oil, season with salt and pepper and toss to combine. Lay out in an even layer on a lined baking tray and bake, tossing halfway through, for 20–25 minutes or until golden brown. While chips are cooking, continue with step 2.
Juice lemon. Mix ½ the aioli with mustard, parmesan and lemon juice. Season with salt and pepper and mix well to combine. Set aside.
Pick kale leaves from their steams and thinly slice. Season with salt and massage to soften the leaves. Mix with parmesan dressing and set aside.
Heat frypan over medium heat with oil. Add patties, flattening with the back of a spatula, and cook for 4–5 minutes each side or until golden and cooked through.
Return frypan to medium-high heat. Add burger buns, cut side down, and cook for 1 minute or until toasted.
Thinly slice beetroots. Spread remaining aioli over bun bases and top with winter slaw and beetroot. Top with patties and sandwich with bun tops. Serve with chips.