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Aussie burgers with the lot

Aussie burgers with the lot

Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 6

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

  • Freezable (Freeze burgers only)
Nutrition: per burger
NutrientUnit
kcal1009
fat64g
saturates26g
carbs39g
sugars19g
fibre5g
protein67g
salt4.2g
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Ingredients

For the burger

To serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2012

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Overall rating

Rating: 4 out of 5.6 ratings

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