Loaded Bunless Beef & Salad Burger Bowl

While the sweet potato is cooking, peel and crush the garlic. Pick the parsley leaves and finely chop. Finely slice the Roma tomato.

Place the beef mince, garlic, parsley, lemon oregano spice blend, fine breadcrumbs (use suggested amount), egg and salt (use suggested amount) in a large bowl. Mix well and shape into 2 cm thick rissoles (you should get two rissoles per person). DTIP: Press the rissoles down in the centre to prevent them shrinking when they cook. Set aside on a plate to cook.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef rissoles and cook for 3-4 minutes on each side, or until cooked through. For the last 2 minutes of cooking time, top each beef rissole with the grated Cheddar cheese and cover with a lid or foil until melted.

While the beef rissoles are cooking, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well. Add the mixed salad leaves and Roma tomato and toss to coat. DTIP: Toss the salad just before serving to prevent soggy leaves.