Few things are more satisfying that wrapping your hands around your own homemade burger. These buns filled with tender lamb patties are so incredibly delicious and simple to throw together, you'll wonder why you ever bothered with a takeaway version. Add handfuls of sweet potato chips and call it a win.
Preheat oven to 200°C fan-forced. Cut sweet potato into 2cm-thick wedges. Place on a large lined baking tray and drizzle with 20ml (1 tablespoon) oil and season with salt and pepper. Bake for 20–25 minutes or until golden brown and tender. While the chips are cooking, continue with step 2.
Place lamb mince and caramelised onion chutney in a bowl. Crumble in feta and season with pepper and ¼ teaspoon salt. Using clean hands, mix to combine and shape into 2 equal-size patties.
Heat remaining oil in a medium frypan over medium-high heat. Add burger patties and cook for 4–5 minutes each side or until golden brown and cooked through. Wipe out pan.
Halve burger buns. Return pan to medium-high heat and add burger buns, cut-side down. Toast for 30–60 seconds or until lightly toasted. Remove from heat.
Thickly slice tomato and season generously with salt and pepper.
Spread aioli over bun bases and tops. Top with mixed salad leaves, tomato and patties and sandwich with bun tops. Serve with sweet potato wedges.