Sometimes you don't need to reinvent the classics. These easy-going steak burgers are simple, speedy and satisfying. Crisp lettuce, fresh tomato, caramelised onion and juicy steak topped with melted cheddar and sandwiched between buns never fails the favourites test. Add a handful of rosemary chips and you've nailed it.
Preheat oven to 200°C fan-forced. Chop potatoes into wedges. Pick rosemary leaves from theirs stems. Place potatoes and rosemary on a lined baking tray, drizzle with 2 teaspoons olive oil and a sprinkle of salt. Toss to coat potato and bake for 25 minutes or until golden and cooked through. While chips are cooking, continue with step 2.
Slice tomato into thick slices. Rinse and roughly chop lettuce.
Heat a frypan over medium heat. Toast buns for 1–2 minutes or until golden. Remove, set aside and keep warm. Wipe out pan.
Heat frypan over medium-high heat. Brush steaks with remaining olive oil and sprinkle with salt and pepper. Cook steaks for 1 minute each side for medium or until cooked to your liking.
Top steaks with cheese, remove pan from heat, and cover with lid to steam for 1-2 minutes, or until cheese is melted. Remove from pan and carefully slice in half.
Spread bun bases with aioli, top with lettuce, tomato and steak. Spread bun tops with caramelised onion. Serve with rosemary chips.