• Preheat oven to 240°C/220°C fan-forced.
• Place potato fries on a lined oven tray. Drizzle with olive oil and sprinkle with 
crispy seasoning. Toss to coat, then bake until tender, 20-25 minutes.
• Meanwhile, drain pineapple slices. Set aside.
• Thinly slice spring onion. In a large bowl, combine spring onion and slaw mix, then set aside.
• Finely chop garlic.
• In a second large bowl, combine garlic, beef mince, All-American spice blend, the salt, fine breadcrumbs and the egg. Season with pepper, then mix well. Shape mixture into patties (one per person), slightly larger than a burger bun. 

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a plate. 
• Return frying pan to medium heat with a drizzle of olive oil. Cook patties, turning, until browned and cooked through, 5-6 minutes each side (cook in batches if your 
pan is getting crowded). 

TIP: Make a shallow indent in the centre of each patty to help prevent it from puffing up as it cooks.

• When the patties have 3 minutes remaining, halve bake-at-home burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.
• Meanwhile, dress the slaw with a drizzle of white wine vinegar and half the smokey aioli. Toss to combine. Season to taste with salt and pepper. 

Little cooks: Take the lead and help toss the slaw! 

• Spread each bun base with the remaining smokey aioli. Top with two pineapple slices, a smokey beef patty and some rainbow slaw.
• Serve with fries and remaining slaw. Enjoy!

Little cooks: Show them how it’s done and help build the burgers!