Add a bellissimo touch to the classic beef burger with a salty and tangy caper aioli that gets slathered onto buns and topped with easy-breezy beef patties. And because there's no place parmesan doesn't belong, we've roasted our wedges with a cheesy sprinkling until good and golden.
Preheat oven to 200°C fan-forced. Cut potatoes into 2cm-thick wedges and place on a lined baking tray. Drizzle with 20ml (1 tablespoon) olive oil and season with salt and pepper. Cook for 20 minutes or until just tender and golden brown.
Remove tray from oven, sprinkle wedges with parmesan to coat, and cook for a further 5 minutes or until crisp and golden. While wedges are cooking, continue with step 3.
Roughly chop capers. Pick basil leaves from their stems and roughly chop. Place capers, mustard, aioli and basil in a small bowl and mix to combine.
Heat remaining oil in a frypan over medium-high heat. Add beef patties and cook for 3–4 minutes each side or until caramelised and cooked through.
Wipe out frypan, return to medium-high heat and cook burger buns for 1 minute or until toasted.
Slice tomato and season well with salt and pepper. Spread bun bases and tops with a little caper aioli, top with rocket, beef patties and tomato and replace tops. Serve with parmesan wedges.