Take a direct route to deliciousness with these quick-cook beef patties that are flashed in the pan before being assembled onto buns with a sweet-and-tangy honey mustard. Served alongside crisp zucchini chips topped with golden parmesan, this is nothing less than burger night brilliance.
Preheat oven to 200°C fan-forced. Slice zucchini into wedges. Place on a lined baking tray, drizzle with 2 teaspoons oil, sprinkle with salt and pepper and toss to coat. Bake for 20 minutes or until golden. Carefully remove tray and sprinkle with parmesan. Return to oven and bake for a further 5–6 minutes or until cheese is caramelised. While chips are cooking, continue with step 2.
Peel and finely chop eschalot. Place in a small bowl with white wine vinegar, stir to combine and set aside for 2–3 minutes to lightly pickle. Roughly chop parsley. Place mustard, aioli, honey and parsley in the bowl with the eschalot, season with salt and pepper and mix to combine. Set aside.
Slice tomato and season with salt and pepper.
Heat a frypan over medium-high heat. Toast buns, turning occasionally, for 2–3 minutes or until golden. Remove and set aside.
Return frypan to medium heat with remaining oil. Season patties with salt and cook for 3 minutes each side or until cooked through.
Spread honey mustard sauce on buns and top with salad leaves, beef patties and tomato. Serve with parmesan zucchini chips.