It's hard to say what's more addictive here, the golden, feta-topped baked chips or the tender beef burger with delightfully tangy zucchini pickle. All we know is they're best served together and hot! Ketchup not required, but still allowed.
Preheat oven to 210°C fan-forced. Chop potatoes into 1cm wedges and place on a lined baking tray. Drizzle with 20ml (1 tablespoon) olive oil, sprinkle with garlic and herb mix and pepper and toss to combine. Roast for 25–30 minutes or until chips are golden and cooked through. While chips are cooking, continue with step 2.
Place beef, Sleek Greek Seasoning, ¼ teaspoon salt flakes and a good crack of black pepper in a bowl and mix to combine. Use clean hands to shape into 2 burger patties.
Thinly slice zucchini diagonally. Heat 2 teaspoons olive oil in a frypan over medium-high heat. Add zucchini and cook, turning occasionally, for 3–4 minutes or until caramelised and softened. Remove from pan, place in a bowl and squeeze over lemon juice to pickle slightly. Stir to coat and set aside. Wipe out pan.
Heat remaining oil in frypan over medium-high heat. Add patties and cook for 4 minutes each side or until cooked through.
Heat a frypan over medium-high heat. Add buns and toast for 30 seconds or until golden.
Slice tomato and season with salt and pepper. Crumble ½ the feta into a bowl and mix to combine with aioli. Crumble remaining feta over chips and toss to combine. Spread feta aioli on buns and top with tomato, zucchini and beef patties. Serve with feta chips.