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Aussie Burger with the Lot
The true Aussie burger - a hearty and iconic sandwich piled high with a classic combination of beetroot, egg, bacon, pineapple, cheese, and fresh vegetables.
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- 4 x 150g Beef patties(Good quality, preferably 80/20 lean-to-fat ratio for juiciness.)
- 4 Burger buns(Brioche or potato buns work well.)
- 4 Eggs(Large eggs.)
- 8 slices Bacon(Streaky bacon is ideal.)
- 8 slices Canned beetroot(Drained well. Look for sliced beetroot in brine or vinegar.)
- 4 Canned pineapple rings(Drained well. Choose rings packed in juice or light syrup.)
- 4 Cheese slices(Cheddar, Swiss, or American cheese are common choices.)
- 1/2 head Lettuce(Iceberg or cos lettuce, shredded or leaves.)
- 1-2 Tomato(Sliced.)
- 1/2 Onion(Red or brown onion, thinly sliced.)
- to taste Salt
- to taste Black pepper
- for frying Cooking oil or butter
- to taste Your favorite burger sauces(Ketchup, mayonnaise, BBQ sauce, mustard, or aioli.)
ðšâð³ äœãæ¹
- 1
Prepare the toppings: Thinly slice the tomato and onion. Shred the lettuce. Ensure beetroot and pineapple are drained.
â±ïž 5 minutes - 2
Season the beef patties generously on both sides with salt and freshly ground black pepper. Heat a grill pan or heavy-based frying pan over medium-high heat. Add a touch of oil if using a non-stick pan. Cook the patties for approximately 4-5 minutes per side for medium, or longer for well-done, until cooked through and nicely browned. If adding cheese, place a slice on each patty during the last minute of cooking and cover briefly to melt.
â±ïž 10 minutes - 3
While the patties are cooking or resting, cook the bacon in a separate pan over medium heat until it reaches your desired crispiness. Remove bacon and drain on paper towels. In the same pan (or a clean one), fry the eggs sunny-side up or to your preference. You want the yolk to be runny for maximum burger enjoyment.
â±ïž 8 minutes - 4
Lightly toast the cut sides of the burger buns on the grill pan, a toaster, or under the broiler until golden brown. This prevents them from becoming soggy.
â±ïž 2 minutes - 5
Assemble the burgers: Spread your chosen sauces on the bottom and top buns. Layer the bottom bun with lettuce, tomato slices, and the cooked beef patty with melted cheese.
â±ïž 2 minutes - 6
Add the remaining toppings: Place two slices of crispy bacon, a fried egg, a slice of grilled pineapple (optional, but traditional), two slices of beetroot, and a layer of sliced onion on top of the patty. Add the top bun.
â±ïž 2 minutes - 7
Serve immediately. This is the quintessential 'Aussie Burger with the Lot' â a flavour explosion with every bite!
â±ïž 1 minute
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- âDon't skip toasting the buns; it's crucial for texture.
- âThe beetroot is a signature ingredient that adds a unique earthy sweetness and moisture.
- âFeel free to adjust the order of toppings to your preference, but ensure all the 'lot' elements are included for the authentic experience.
- âHave plenty of napkins ready â this is a deliciously messy burger!
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- For a lighter version, omit the bacon and egg.
- Add a 'double stack' by using two patties per burger.
- Include pickled gherkins or a dollop of beetroot relish for extra tang.