Aussie burgers with the lot

Aussie burgers with the lot

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 40 mins Cook: 30 mins Plus chilling

Easy

Makes 6
Stack your grilled beefburgers with cheese, bacon, pineapple, beetroot, tomato and lettuce - the Australian way

Nutrition and extra info

  • Freeze burgers only

Nutrition: per burger

  • kcal1009
  • fat64g
  • saturates26g
  • carbs39g
  • sugars19g
  • fibre5g
  • protein67g
  • salt4.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the burger

    • 1½ kg minced beef, not lean
    • 2 red onion, finely chopped
    • 5 garlic clove, crushed
    • large handful of parsley, chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 75ml tomato ketchup
    • 50ml oyster sauce
    • 2 egg yolk

    To serve

    • 6 smoked back bacon rashers
    • 6 slices fresh pineapple
      Pineapple

      Pineapple

      pine-ap-pel

      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • 6 slices good melting cheese, such as cheddar
    • 6 burger bap, split in half
    • 2 tbsp mayonnaise
    • 12 slices pickled beetroot
      Beetroot

      Beetroot

      beat-root

      A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

    • 2 large tomato, sliced
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 1 Cos lettuce, separated into leaves

    Method

    1. To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, right). Put them in the fridge and, if possible, leave to chill for at least 1 hr. They can be made up to 2 days ahead.

    2. To cook the burgers, get the barbecue good and hot with the coals glowing. You don’t need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.

    3. While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like.

    4. Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (3)

    Alakrion's picture
    5

    Loved the burgers and the suggested toppings, but following the recipe and making just six burgers is a bit crazy, they were 12oz each! I shrank mine into eight 9oz burgers, ended up only needing half, so turned the remaining burgers into 2oz meatballs and had them with spaghetti and a homemade bolognese sauce. Gorgeous.

    laugh_producer's picture
    4

    Just made the burgers and chose our own toppings. The burgers were delicious and juicy, perfect on the BBQ, but they were beyond huge! We ended up having half each. I'll make them smaller next time.

    Zeegs's picture

    A true Aussie burger has tomato sauce instead of mayonnaise.

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…