Take a direct route to deliciousness with these quick-cook beef patties that are flashed in the pan before being assembled onto buns with a sweet-and-tangy honey mustard. Served alongside crisp zucchini chips webbed with golden parmesan, this is nothing less than burger night brilliance.
Preheat oven to 200C fan forced. Slice zucchini into wedges. Place on a lined baking tray, drizzle with 2 teaspoons oil, sprinkle with salt and pepper and toss to coat. Bake for 20 minutes or until golden. Carefully remove tray and sprinkle with parmesan. Return to oven and bake for a further 5–6 minutes or until cheese is caramelised. While the chips are cooking, continue with step 2.
Peel and finely chop eschalot. Place in a small bowl with white wine vinegar, stir to combine and set aside for 2–3 minutes to lightly pickle. Meanwhile, pick tarragon leaves form their stems and finely chop. Place mustard, aioli, honey and tarragon in the same bowl, season with salt and pepper and mix to combine. Set aside.
Slice tomato and season with salt and pepper.
Heat a frypan over medium-high heat and toast buns, turning occasionally, for 2–3 minutes or until golden. Remove and set aside.
Return frypan to medium heat and add remaining oil. Season patties with salt and cook for 3 minutes each side or until cooked through.
Spread honey mustard sauce on buns and top with salad leaves, beef patties and tomato. Serve with parmesan zucchini chips.