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Aussie beef burger with the works recipe

Aussie beef burger with the works recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

Based on an Australian classic burger usually bought at a beachside milk bar and enjoyed on the beach with a carton of coffee milk to wash it down with.


Kent, England, UK

5 people made this

IngredientsServes: 2

  • 250g lean beef mince
  • salt and pepper
  • 2 drops Tabasco® sauce
  • 1 splash Worcestershire sauce
  • 1/2 onion, minced
  • olive oil
  • 2 sesame seed burger rolls
  • 4 slices streaky bacon
  • 1 onion, sliced
  • 2 eggs
  • 1 handful shredded iceberg lettuce
  • 6 thin slices tomato
  • 4 slices pickled beetroot
  • 2 slices good Cheddar cheese
  • 2 slices tinned pineapple
  • 2 squirts tomato ketchup
  • 2 squirts American mustard

MethodPrep:10min ›Cook:15min ›Extra time:1hr chilling › Ready in:1hr25min

  1. In a mixing bowl add the mince, salt, pepper, Tabasco, Worcestershire sauce and minced onion. Mix well using your hands and shape into 2 burgers. Put on a plate, cover with cling film and chill for an hour or prepare up to 24 hours in advance.
  2. Heat a frying pan with olive oil to high heat and add the burgers. Seal well and turn the heat down to medium. Alternatively brush the burgers with oil and BBQ, griddle or grill. Cook to your liking.
  3. Meanwhile, split the burger buns in half and toast under a grill or on top of a BBQ. Remove and place on a plate. Grill the bacon. As all this is happening also fry the sliced onion and fry the eggs to your liking. (Eggs work best flipped for this burger.)
  4. On the bottom burger bun add the lettuce, tomato and beetroot. Now when cooked add the burger, cheese, egg, bacon and pineapple. Top with fried onions. On the burger lid spread the tomato ketchup and mustard.
  5. Decorate the burger with an Aussie flag skewer or normal skewer. This helps to hold together while moving to the table. Remove the skewer, squish the burger down with your hands and enjoy. You need a serious appetitie for this burger but it's awesome. Serve with coffee milk (see recipe) or drink of your choice. Kids love it as much as adults! Enjoy.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Serving suggestion

Serve with my Iced coffee milkshake.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Great recipe! I really liked the bbq, bacon, pineapple combination. My husband thought it was too messy, but that's the point!! Lots of flavorful toppings requires an extra napkin!-12 Aug 2011


Aussie burger with the lot

When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer

The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.


What Is A Traditional Australian Hamburger?

Turns out, Australians really like their burger toppings.

Now, we love a good loaded burger.

Blue cheese, bacon, avocado, mushrooms, grilled onions. Give us the works!

But, when we saw the list of toppings for a traditional Australian hamburger with the works (also known as &ldquothe lot&rdquo, we stopped dead in our tracks.

  • Lettuce, tomato, and cheddar cheese. Sounds like a good standard so far.
  • Onions, bacon, and a chili mayo sauce. Bring it on.
  • Grilled pineapple. Sure, why not?
  • A runny fried egg. We&rsquove seen it done before. We&rsquore still on board.
  • Pickled beets&hellip. Sorry. You lost us.

Don&rsquot get me wrong, I have a mild obsession with anything pickled, and beets top that list, but on a hamburger, with pineapple, bacon, cheddar cheese, and a fried egg?

I just couldn&rsquot wrap my mind around it.

But, we refuse to be bested by any burger.

So, we vowed to give it a try, in its full glory, before we formed any opinions.

Turns out, wrapping our mind around the concept of flavor combinations in this Australian burger was the least of our worries.

As we piled our sturdy bun high with toppings, we started to wonder how we were going to wrap our mouths around the six-inch tower.


Recipe Summary

  • 1 small yellow onion
  • coarse salt and ground pepper
  • 1 1/2 pounds ground beef chuck (80% lean)
  • 4 plain or sesame-seed buns, split
  • 4 large eggs, cooked over easy
  • Ketchup or barbecue sauce
  • Sliced canned beets
  • Lettuce leaves

Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.


1. Mould the ground beef into patties. Season both sides with salt and pepper and set aside to rest.

2. Slice the tomatoes and beetroot and set on a plate next to the pineapple slices and lettuce. This will make it easier when you assemble the burger.

2. Heat a teaspoon of avocado oil in a pan on medium to high heat or, if using a grill, lightly brush the bacon with oil, and cook until done. Remove and let the bacon rest on a plate.

3. In a separate pan, heat a teaspoon of avocado oil over medium heat and then crack the eggs into the pan, taking care to keep them separate. Cook until the edges are crisp and the yolk is done to your liking. Then remove and set aside on a plate.

4. Pat dry the pineapple slices. Heat oil in another pan, or if using a grill, lightly cover the pineapple in oil and cook until lightly golden.

5. Lightly toast the burger bun.

6. Heat a teaspoon of oil in a pan or, if using the grill, lightly cover the burger patty with oil, and then cook until the meat is your desired level of doneness, flipping once. Be sure to get the outside of the patty a deep brown. When the burger is nearly done add the cheese slice to the top of the patty and cook until lightly melted.

7. Assemble the burger by adding from the bottom up lettuce, tomato, beetroot, pineapple, the burger patty, the egg and the bacon. Top with tomato and barbecue sauce and enjoy!


Method

Pre-heat your grill or barbeque to medium–high.

To make the burgers, combine all the ingredients, except for the oil, in a large mixing bowl. Use your hands to scrunch everything together so that the onion and flavourings are evenly distributed. Shape into 6 patties, making them as neat as you can, and about 2.5cm-3cm thick.

Brush each burger lightly with oil and arrange them on your grill or barbeque.

Cook for 4 minutes and then turn them over. Continue to cook until they’re done the way you like them. This will depend on the heat of the grill, the thickness of the burger and, of course, personal preference.

Serve everything in the middle of the table so your guests can build their own burgers, the way they like them.


Aussie Beef Burger

1) Let's start with the Paleo buns. Preheat the oven to 350°F.

2) Put the melted butter, almond meal and baking powder in a bowl, add the beaten eggs and mix well. Put the batter into hamburger molds or muffin pan cups, then cook for 15–20 minutes until puffed and golden. Turn out onto a rack to cool.

3) Next up make the patties. Put the beef, onion, mustard, garlic, salt and pepper in a bowl and mix everything together. Shape into 2 equal-sized patties about ½-inch thick.

4) Pour the olive oil into a frying pan over a medium–high heat, pop the patties in, and cook for about 4–5 minutes, then flip them over and cook the other side for another 2 minutes. Set them aside to rest on a plate – but you want to be collecting the juices, that’s where there’s loads of flavor, so don’t drain the juice off.

5) To make the lime and cayenne aioli, put everything in a blender and give it a whirl.

6) Now it’s time to assemble. Cut the buns in half, pop some avo on the bottom layers, then a layer of grated beets, then place a pattie down on each, then the salad greens, and then – if you’re having it – add a pineapple slice (see Tip) and the tomato discs. Finally, spread lime-and-cayenne aioli on the top half of your bun. Pop the top on and there you have it – an epic Aussie burger with a fab bun!

Lola’s Tip: You can use the pineapple raw or, if you want it sweeter, heat a tablespoon of coconut oil in a frying pan on a medium heat and cook your pineapple slices for about 2 minutes. Don’t use canned pineapple because it’s often loaded with sugar to preserve it.

Check out more delicious recipes at the Home & Family Pinterest Page


The best Aussie Burger recipe

Now this is what I call a burger! It was devoured on Australia Day (26th January) and then I couldn’t move for about half an hour! WARNING – these burgers are addictive.

Every Australia Day, it’s tradition to eat barbequed sausages in bread, throw a shrimp on the barbie (BBQ), play some backyard cricket and enjoy a beer or two listening to some good tunes with friends and family. Fireworks end the day off perfectly. The Aussie burger is now a new tradition on Australia Day for us.

Ever since my friend Liz Posmyk, ate a burger and shared it on her Instagram a couple of weeks ago, I had a craving for a burger. I tried to fulfil my craving a couple of days later by eating a burger. Man, was I disappointed! I’ve had burgers from this place, we’ve eaten there many times before, yet the burger this time was not a burger at all. It was expensive, they charged extra for a side of fries and not that tasty. It left a void in my heart and tummy. Australia Day was coming so instead of being disappointed with another burger, I decided to make my own. THE BEST BURGER – EVER.

Lamb is part of our culture in Australia. Enjoying a roasted leg of lamb once a month on a Sunday night, with all the trimmings, is something we look forward to. Having experienced a Greek-style lamb on the spit a few years ago was an Ahhh-May-Zing experience, one that’s hard to beat. Any meat cooked over coals is just the best, isn’t it! And lamb chops are never too far for a backyard barbie.

So lamb had to be the main ingredient for my Aussie burger patties. And what’s the perfect accompaniment to any roast lamb? Rosemary, garlic and possibly mint sauce. Can I just tell you that these flavours were the perfect combination. Never buy a burger patty ever again – make your own, they’re soooooooo easy. And you won’t be disappointed or have any unnecessary preservatives or ingredients in them.

To me, a burger has to have the lot. If you buy a burger from the fish & chip shop, which to me are still some of the best burgers around, the lot is a must, including pineapple. Pineapple is as Aussie as beetroot but my husband isn’t a sweet freak so pineapple was a no show in these burgers. Besides, these burgers are already a two hand job!

PREP: 2 hours + 15 minutes COOK: 20 minutes MAKES: 4 burgers
INGREDIENTS:
PATTIES:
500gms lamb mince
1 smoked roast garlic clove, minced with salt
½ tbsp fresh rosemary, finely chopped
2 spring onions, finely sliced
½ tbsp mint sauce
½ tbsp Worcestershire sauce
1 egg
¼ cup Panko breadcrumbs
Salt & pepper to taste

TO SERVE:
1 tbsp olive oil
4 eggs
4 rashers of bacon
Canola spray
4 bread rolls, cut in half
Cheese
1 large tomato
Lettuce leaves
4 large beetroot slices
Tomato sauce (optional)
Hot English mustard (optional)
Mayonnaise (optional)
Hot steak cut chips

METHOD:
Mix all the patty ingredients together in a large bowl. Cover and place in the fridge for at least 2 hours. Remove the meat 30 minutes prior to frying.

While meat is marinating, prepare the salad condiments – slice the cheese and tomatoes, pick lettuce leaves, drain beetroot.

Once the patty mixture has been removed from the fridge, divide the mixture into four. Make patties by flattening mixture into 4 egg rings. Set aside.

Heat a frypan on medium-high heat with the olive oil. Fry 4 eggs until desired gooeyness. Set aside on a paper towel lined plate.

Fry the bacon in the same pan. Set aside on a paper towel lined plate.

Fry the patties for 2-3 minutes each side until a nice crust has formed on each patty. Set aside on a paper towel lined plate to drain excess oil. Place the sliced cheese on each patty.

Spray the cut side of each bread roll with Canola spray. Place in a clean, dry, hot frypan, cut side down to toast. Remove once golden, about 1 minute.

Dress your burger – I started with lettuce on the bottom burger bun, followed by the lamb patty with melted cheese, bacon, beetroot, tomato and egg.

Add your favourite sauces – I love tomato sauce and mayonnaise, my hubby loves mustard.

COOKS TIPS:
I used a smoked roasted garlic clove in the patties. Use fresh garlic or minced garlic from a jar, whatever you have on hand is fine.

Always fry a small meatball to test the seasoning of the lamb patty. Adjust if needed – add more salt, pepper, Worcestershire.

Substitute the lamb with beef or pork if you like.

For a vegetarian option, use mushrooms and tofu for the patty.

These patties can be frozen for up 4 weeks.

Marinating meat gives extra flavour. Prepare the lamb patties today for tomorrow night’s dinner, leaving them marinate overnight.

You could also grill the lamb patties on the barbeque.

I used Oakleaf lettuce for its soft leaves. Use any lettuce you enjoy eating.


Australians mostly eat three meals a day:
— Breakfast – eaten in the morning is either light and cold, as in cereal, toast, and coffee, or heavy and hot as in bacon, eggs, sausages, and fried tomato.
— Lunch – usually around 12 to 2pm is most commonly a light meal such as a salad or sandwich.
— Dinner – the larger meal of the day is eaten in the evening.

Australians love to eat outdoors. While meat is a core part of the Australian diet due to Australia’s strong agricultural economy, more and more vegetarian eating habits are becoming commonplace.


Classic Aussie Works Burgers Recipe

You can’t get much more Australian than pineapple and beetroot on a hamburger, so these classic Aussie works burgers fit that bill exactly! Grill the pineapple on the barbecue along with the beef patties for the most delicious caramelised flavour ever!

My favourite works burger toppings are definitely bacon, egg, onion (grilled or red, either way is great) and lots of barbecue sauce. A works burger is not a works burger unless it drips all over your hands while you are eating it!

  • For the patties:
  • 1kg minced beef
  • I clove of garlic, minced
  • 1 egg
  • 1 onion, finely diced
  • 1 tablespoon BBQ sauce
  • 1 tablespoon sweet chilli sauce
  • 1 beef Oxo
  • 1 tablespoon Tuscan Seasoning
  • 4 hamburger breadrolls
  • Lettuce
  • 2 tomatoes, sliced
  • 1 small tin of beetroot
  • 1 small tin of pineapple rings
  • ½ red onion, sliced
  • 4 pieces of sliced cheese
  • 4 eggs
  • 4 rashers of bacon
  1. In a large bowl, mix together all of the pattie ingredients until combined and using a ½ cup measuring cup, form the patties and flatten and shape to suit your hamburger buns. Set aside and prepare the breadrolls and salad ingredients.
  2. Cook the patties on the barbecue or on an electric grill or frypan with bacon, eggs and pineapple until cooked through.
  3. Place on top of split buns with lettuce, tomato, beetroot, onion and cheese. Serve with oven fries or wedges.

Note:
This will make a LOT of patties. Here are some suggestions if you have any leftover pattie mix-


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