1 Place the breadcrumbs and milk in a large bowl. Stir to combine. Stand 5 minutes Add the mince, haloumi, parsley, mint, sweet chilli sauce and egg. Season with pepper, mix well. Divide into 4 portions. Shape into patties. Place onto a tray, cover and refrigerate 15 minutes.

2 Meanwhile, preheat oven to 220°C fan forced. Combine the carrot, ginger and 1 tablespoon of oil in a bowl. Season and mix well. Spread onto a lightly greased oven tray. Roast for 20 minutes or until light golden and feels dry (carrot will become and crispy on cooling). Reduce oven to 200°C fan forced.

3 Heat 1 tablespoon oil in a large, non-stick frying pan over medium heat. Cook the patties for 3 minutes each side. Remove to a tray, bake 5 minutes. Top each patty with cheese and bake a further 1 minute until cheese melts.

4 Meanwhile, add the bacon to the hot pan, cook 1-2 minutes each side until golden.

5 Arrange 2 lettuce leaves, one on top of the other on serving plate or board. Top with a dollop of sweet chilli sauce, beef patty, bacon and crispy carrot. Top with two more lettuce leaves.

SWEET POTATO FRIES

1 Preheat the oven and a large flat oven tray to 220°C fan forced.

2 Trim ends off the sweet potato then into long, thin chips. Combine the olive oil, sea salt and pepper in a large bowl. Add sweet potato and toss well to coat.

3 Lightly grease the hot tray then spread chips in a single layer onto the tray. Roast for 30-35 minutes, turning once, until tender. Serve with basil mayo and lemon wedges.