• 375g kumara, sliced, cut into thick chips
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Sea salt to season

• 2 tablespoons olive oil
• 1 medium red onion, cut into thick slices
• 1 ripe pear
• 3 rashers streaky bacon
• 2 Green Meadows Beef Burger Patties
• 2 tablespoons mayonnaise
• 1 small clove garlic, crushed
• 2 burger buns
• Blue cheese
• 2 lettuce leaves

KUMARA CHIPS

Pre-heat the oven to 180°C on fan bake and line a baking tray with baking paper.

Put the kumara into a bowl, pour over the olive oil and sprinkle with the smoked paprika.

Arrange on the baking tray so that there is space between the chips then bake for 45 minutes to 1 hour or until golden and crunchy.

Remove from the oven and season well with the sea salt.

BURGERS

Heat the olive oil in a heavy-bottomed frying pan over a high heat and fry the onion rings until soft and starting to brown. Scoop out onto a plate and set aside.

In the same pan fry the pear slices until also starting to brown and put these onto the plate along with the onion. Next fry the bacon until crispy and put this on the plate also. In the same pan, using the fat from the bacon, fry the burger patties until golden brown and cooked through.

In a small bowl, combine the garlic with the mayo and set aside. Slice your burger buns in two. Cut slices of blue cheese and arrange this on the top of your burger buns then place the tops and bottoms on a baking tray and grill until golden brown and the cheese has melted.

Spread the bottom of the burger bun with the garlic mayo then arrange the pears on top of this, followed by the beef patty, then the lettuce and then lastly the bacon, followed by the top of the bun.

Arrange on a plate along with the kumara chips and serve immediately.