Mustard Beef Burger w. balsamic beetroot relish & sweet potato wedges

Serves 4 with leftovers.
Makes 15 patties. Leftovers, freeze for a later date.
Time: 35 minutes
Ingredients
1 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp honey
1 brown onion, thinly sliced
3 tbsp Dijon Mustard
1kg 90% lean beef. You can try an alternative mince i.e. chicken, turkey or vegan mince.
2C bread crumbs
2 eggs or 4-5 tbsp apple sauce (vegans alternative
1 large sweet potato
1 purple sweet potato
1 bag of rocket
1 beetroot, grated
3-5 garlic gloves, thinly chopped or minces.
Whole egg mayonnaise- to serve on buns
Olive oil
4 thin slices of Tasty cheese, choose 25% reduced fat.
4 wholemeal buns
1/4 tsp salt
Pepper
1/4-1/2C water

Method
1. Wash your hands
2. Preheat oven to 200 degrees, fan forced.
3. Cut sweet potatoes into wedges. Line a baking tray with aluminium foil or baking paper, put the potatoes on that, drizzle olive oil on top and toss. Then crack pepper and a pinch of salt. Place in over and cook for 20-30 minutes or until you can pierce fork through wedges.
4. Whilst the potatoes are cooking, thinly slice the onion and garlic, grate the beetroot.
5. Put a pan on medium heat, add about 1 tbsp of olive oil. Add the onions and cook until translucent in colour. Then add the beetroot, balsamic vinegar and brown sugar. Stir allowing to cook for a minute. Then add 1/2 cup of water, reduce heat to low and allow to reduce.
6. In a large bowl, combine the mince, garlic, mustard, honey, eggs (or apple sauce) and bread crumbs. Once combined roll into patties and set aside. You should be able to make about 15. Leftovers can be frozen for a later date.
7. Heat olive oil in pan on medium heat. Once warm add burger patties, cook 4 and you can wrap the remaining patties and put in freezer. Be sure to mark your containers with the date.
9. Cook burger patties on one side for 4 minutes and then flip. Once flipped, lay the cheese slice on top and allow burger to cook and cheese to melt.
10. Whilst burgers are cooking, take sweet potatoes out of oven, they should be cooked. If you can pierce a fork easily through the potatoes, they are ready. Portion sweet potatoes onto four plates.
11. Cut buns in half and place in oven.
12. Once burgers are cooked, set aside and turn off heat.
13. Get the buns out of the oven, spread mayonnaise on the bun, add the balsamic beetroot and onion relish, rocket, tomato and burger pattie.
14. Enjoy!