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Aussie burgers with the lot

Aussie burgers with the lot

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(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

  • kcalories1009
  • fat64g
  • saturates26g
  • carbs39g
  • sugars19g
  • fibre5g
  • protein67g
  • salt4.2g
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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

    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

    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

    beat-root

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

  • 2 large tomato, sliced

    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

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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.

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Comments, questions and tips

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Comments (3)

Alakrion's picture
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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
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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.

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