Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands, tomatoes and potatoes well. Rinse your iceberg lettuce thoroughly and drain on paper towel.

Gino's Tip

Although not the most time saving of methods, it's best to tear your lettuce leaves by hand because this follows the natural leaf veins and leads to less harmful cell rupturing which encourages browning.

Step 1- Roasted Potato Wedges

Place your potato wedges on an oven tray lined with baking sheet/parchment, skin sides down. Drizzle with olive oil and season with salt and pepper. Pop into a pre-heated oven to bake for 25-30 minutes. Check on your potatoes after 8-10 minutes and at regular intervals thereafter to see if you need to flip or turn them to gain even crisping and browning. Once your potatoes are done, turn your oven over to grill. Alternatively, you could boil your wedges until soft, allow them to drain and dry in your colander and then fry them in a shallow layer of sunflower oil just before serving (optional).

Step 2 - Sweet Chilli Tomato

Whisk together your sweet chilli sauce and tomato sauce and reserve till later.

Step 3 - Pan-Fried Burgers

Heat a large frying pan over med-high heat, add a glug of olive oil and fry your rump burgers for 2-3 minutes on each side until well browned. Transfer to a serving dish. Pat your pineapple rings dry with a clean kitchen towel then, using the same pan on high heat, sear them off for 2-3 minutes on each side to attain some colour. Place your buttered hamburger roll bottoms on an oven tray and top with your rump burgers, pineapple rings, sweet chilli tomato sauce, sliced red onion and grated Emmenthaler. Once your potato wedges are done, pop your burgers into the oven on grill along with your hamburger roll tops, (buttered sides up) until your cheese has melted, about 2-3 minutes.

To Serve

Finish your burgers by topping them with your tomato slices and shredded iceberg lettuce. Divide amongst your servings and serve with your potato wedges. Enjoy!