Constructed layer by layer, Stylist, Pippa, placed onion on top of tomatoes and avocado on pineapple — all held securely together with tooth-pick scaffolding (just out of shot!).

COOK AND PREP TIME: 1 HR 20 MINS
SERVES: 4

For the burgers

500g minced beef
1 onion, finely chopped
½ tbsp olive oil
1 large egg
1 slice of brown bread, crumbled into breadcrumbs
Handful of flat-leaf parsley leaves, finely chopped
Salt and freshly ground black pepper

For the sweet potato fries

3 large sweet potatoes, washed and cut into thin strips
1 tbsp salt
3 tbsp olive oil
1 lime

To stack

4 seeded rolls
Handful of rocket, for each burger
1 tomato, sliced
1 medium red onion, thinly sliced
1 large avocado, peeled, halved and sliced
4 pineapple rings
Dollop of blue cheese dressing

  1. First off, preheat the oven to 180°C.
  2. Then, fry the onion in oil for 5–6 minutes until they start to turn golden around the edges. 
  3. In a large bowl, mix the mince, onion, breadcrumbs and parsley together and crack in the egg. Season the meat mixture and with clean hands, combine all the ingredients and divide into 4 similar sized balls, before pressing each one into a patty. Pop them in the fridge for 15 minutes. 
  4. The sweet potato strips will need to be softened first before you season them, pop them in a pan of boiling water for 5 minutes, then drain and pat off any excess water with some kitchen towel. 
  5. Tumble all the sweet potato strips into a plastic bag and add the salt and oil. Shake the bag gently until each strip is coated. 
  6. Place all of the strips into a roasting dish. Put them in the oven and leave to cook for around 45 minutes. You’ll need to turn the fries once or twice as they cook.
  7. Once the sweet potatoes are halfway there, grill the burgers for 12–15 minutes, until cooked through.
  8. Go Aussie-style to serve and stack the burgers in their rolls with some rocket, tomato, onion, avocado, pineapple and an indulgent dollop of blue cheese dressing. Remove the sweet potato fries from the heat, drizzle with a squeeze of lime, fold a napkin over your lap and prepare for a post-food snooze.