Technically, burgers can be anything between two buns, but what makes a burger fantastic is a graceful arrangement of flavours. Take this sumac lamb burger for instance – it's an elegant collection of spiced and succulent patty with a fresh and sweet relish, and a golden handful of crisp sweet potato chips. Nice work, maestro.
Preheat oven to 200°C fan-forced. Cut sweet potato into 2cm wedges and place on a lined baking tray. Sprinkle with ½ teaspoon sumac and drizzle with 20ml (1 tablespoon) olive oil. Season with salt and pepper and toss to combine. Roast for 20 minutes or until golden and tender. While sweet potato is cooking, continue with step 2.
Peel and finely chop eschalot. Place lamb mince, remaining sumac, ¼ teaspoon salt flakes, pepper and eschalot in a bowl and mix to combine. Shape into 2 burger patties.
Heat remaining oil in a frypan over medium-high heat. Add patties, pressing down with a spatula to flatten, and cook for 4–5 minutes each side or until golden brown and cooked through. Set aside on a plate and wipe out pan. While the patties are cooking, continue with step 4.
Roughly chop parsley leaves. Thinly slice spring onion. Finely chop tomato and place in a bowl with parsley and spring onion. Season well with salt and pepper and stir well to combine.
Cook burger buns in a clean frypan over medium-high heat for 30 seconds or until golden brown.
Spread aioli over bun bases and top with rocket. Top with lamb patties and spoon over tomato salsa. Spread beetroot relish over bun tops and sandwich. Serve with sumac sweet potato wedges.