Beef & Bacon Burger for Dinner

While the wedges are roasting, combine the beef mince, egg, fine breadcrumbs (see ingredients) and soy sauce (1 tbs for 2 people / 1 1/2 tbs for 4 people) in a medium bowl. Using damp hands, form into 2cm-thick patties slightly larger than your buns (4 patties for 2 people / 6 patties for 4 people). In a small bowl, combine the honey, hoisin sauce and 1 tbs soy sauce. Set aside.

Heat a large frying pan over a medium-high heat with a small drizzle of olive oil. Add the bacon and cook until golden and crisp, 3-4 minutes each side. Transfer to a plate lined with paper towel. Return the pan to a medium-high heat with a drizzle more olive oil, if needed. Cook the patties until cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. Slice 2 of the cooked patties into quarters (these will become your lunch!).

While the burgers are cooking, place the bakeat- home burger buns on a wire rack in the oven until heated through, 3 minutes. Thinly slice the tomato. Wipe out the frying pan and return to a medium heat. Add the honey-hoisin mixture and the quartered burger pieces to the frying pan. Cook, turning to coat, for 1 minute. Remove from the heat and set aside until you're ready to prepare lunch.

Slice the burger buns in half and spread the bases with some of the smokey aioli. Spread the BBQ sauce over the whole burger patties and place on the bun bases. Top with the bacon, tomato and a few cos lettuce leaves. Serve with sweet potato wedges and the remaining smokey aioli on the side. Roughly chop any remaining cos lettuce and serve drizzled with a little olive oil and white wine vinegar.