Never has the humble potato been transformed into such a glorious party for the eyes and tastebuds!

Prep Time

15 min

Cooking Time

30 min


  • 2 tablespoons oil
  • 1 zucchini, thickly sliced into ribbons
  • 1 red capsicum, deseeded thickly sliced
  • 100 g mushrooms, thinly sliced
  • 100 g green asparagus, trimmed
  • 2 tomatoes
  • 30 g brown sugar
  • 50 g walnuts
  • 300 g floury potatoes
  • 1 egg, lightly beaten
  • 2 tablespoons flour
  • 2 burger buns
  • 4 tablespoons Hellmann's Real Mayonnaise


  • Preheat oven to170°C (150° C fan-forced) . Place zucchini, capsicum, mushrooms, asparagus and tomatoes in a baking dish. Sprinkle with the smoked salt. Drizzle with a little olive oil. Bake in the oven for 20- 30 minutes or until tender.

  • Heat the brown sugar in a saucepan with 1 tsp cold water and allow it to caramelise. Add the chopped walnuts, coating them in the caramel, then remove from the heat and cool completely.

  • Meanwhile peel and wash the potatoes. Grate with a coarse grater into a bowl, then add the egg and flour. Season with salt and pepper. Mix and shape into patties.

  • Heat a oil in a large heavy based frying pan over medium heat. Pan-fry the potato patties until golden brown. Place the hash browns and roasted vegetables on the bun and sprinkle with the walnut crunch.

  • Slice the burger buns in half. Spread both halves with Hellmann’s Real Mayonnaise. Place the potato patty and vegetables onto the bun and sprinkle with caramelised walnuts. Serve