Aussie burgers with the lot

Aussie burgers with the lot

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

Prep: 40 mins Cook: 30 mins Plus chilling


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


    For the burger

    • 1½ kg minced beef, not lean
    • 2 red onions, finely chopped
    • 5 garlic cloves, crushed
    • large handful of parsley, chopped



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

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

    To serve

    • 6 smoked back bacon rashers
    • 6 slices fresh pineapple



      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 baps, split in half
    • 2 tbsp mayonnaise
    • 12 slices pickled beetroot



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

    • 2 large tomatoes, sliced



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

    • 1 Cos lettuce, separated into leaves


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    26th Aug, 2017
    I made 4 good sized burgers using 250g steak mince. They are very tasty with the tomato and oyster sauce in the mix.
    Alakrion's picture
    8th Jul, 2014
    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.
    6th Jun, 2013
    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.
    29th May, 2014
    A true Aussie burger has tomato sauce instead of mayonnaise.
    Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?