Beef & Bacon Burger with Kumara Wedges for Dinner

While the wedges are roasting, combine the beef mince, egg, fine breadcrumbs (see ingredients list) and soy sauce (1 tbs for 2 people / 1 1/2 tbs for 4 people) in a medium bowl. Using damp hands, form the beef mixture into 2cm thick patties slightly larger than your burger buns. You should get 4 patties for 2 people / 6 patties for 4 people. Transfer to a plate. In a small bowl, combine the honey, hoisin sauce and the remaining 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. Transfer to a plate. Carefully cut 2 of the cooked patties into quarters (these will become your lunch!).

While the patties are cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. While the burger buns are heating, thinly slice the tomato. Shred the cos lettuce. Wipe out the frying pan and return to a medium heat. Add the honey-hoisin mixture and return the quartered beef patties to the frying pan. Cook, turning, until coated in the sauce, 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 some cos lettuce. Add any remaining cos lettuce to a serving bowl and drizzle with a little olive oil and vinegar. Serve with the kumara wedges, remaining smokey aioli and cos salad.