Autumn Comfort 1

If you miss the BBQ burgers of summer time, I can do you one better. This is my autumn comfort version of everyone's favourite summer time indulgence, and you don't even have to stand outside over the BBQ (unless you really want to). My friends get a little crazy when I say I'm making these and they tend to draw crowds, and believe me, you'll know why once you try them.

BRAD'S BISON BURGERS AND SWEET POTATO FRIES

(For 4)

500g ground free-range bison meat; 1/2 - 3/4 cup bread crumbs; 1 red onion finely chopped; 2 tsp smoked paprika; 2 tsp chile powder; 1/2 tbsp Kosher salt; 1/2 tbsp fresh black pepper; 2 tsp seasoned orange salt; 1 free-run egg; your favourite hamburger rolls; local blue cheese; 8 strips free-run bacon; fresh sliced tomatoes; fresh spinach leaves; your favourite bbq sauce; tbsp butter; splash of grapeseed or other light vegetable oil

Pan-fry bacon on medium-low until crisp and set aside. In the same pan, sauté onions until soft and almost carmilised - let cool. Combine meat, seasonings, onions and bread crumbs in a large bowl and mix - add egg and with your hands form the burger mould. If it feels too wet, add more crumbs; too dry, add some vegetable oil. Form patties by hand - about 3/4 inch thick. (This is also a great make-ahead - will keep in the refrigerator for up to a day.)

In a cast-iron skillet, melt butter with a splash of oil over medium heat. Once lightly smoking, cook the patties about 3-4 minutes per side. Top burgers with blue cheese, bacon, sauce, and veg. Amazing served with salad or fries (see below).

BRAD'S SWEET POTATO FRIES

3 sweet potatoes washed; olive oil; kosher salt; fresh black pepper; smoked paprika; dried oregano

This one is super-easy. Cut the potatoes into wedges - about 1/2 inch thick. Toss the potato in seasonings (however much or little as you think you'll like) and olive oil. Bake in a pre-heated 375 degree oven for about 35-40 minutes, turning occasionally until crispy and tender. Taste and adjust seasoning if needed.