An Aussie burger is one heavily loaded up burger, with everything from bacon to beet and pineapple. But despite it being a tricky mouthful, it's also one stack of deliciousness. Definitely worth indulging on now and then!
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Australian food can sometimes be a little hard to define, since many dishes are more adopted from elsewhere, sometimes with slight tweaks. But one thing that is definitely a key part of Australian food culture is the "barbie" (barbecue/grill).
Given almost any excuse, you'll find Aussies firing up the grill. It's a common choice if you are entertaining friends and family, and you'll also find many public parks have grills available for whoever needs them. A classic feature of election day is sausage sizzles (ie sausages on the grill) outside polling stations. And many restaurants include grilled menu items.
While I admit I wasn't quite brave enough to order one of these highly loaded burgers while we lived there, they are kind of a classic that you have to try. And in my case, that's more in the comfort of my home to save embarrassing myself as I eat it. And I definitely recommend trying them yourself, as it's one tasty stack.
Aussie burger origins
Burgers as a concept are generally accepted to be an American invention, though the exact origins are a little unclear. Most agree they were created around the turn of the 20th century, then made their way to Australia a good 30 years later.
Burgers remain a firm favorite in Australian food culture, and you'll find various versions available to buy, and made at home. As for what's generally considered an "Aussie burger" - no one really knowns quite when it emerged as a thing, or how. You'll find a number of stories on why beet is in there, for example. But at the end of the day, it's a bit of a mystery.
Despite all that, what it looks like these days is relatively consistent, with a few variations here and there. When it has all (or most) of the typical elements, as here, it's sometimes called an Aussie burger "with the lot". And a lot there is!
Components of an Aussie burger
While there's no true rule as such, generally the core components are as follows:
- Meat patty - despite Aussies loving lamb and you might think kangaroo would be more distinctly Aussie, the meat here is always beef. Traditionally, Aussies like their meat (including burgers) well done, though it's becoming more acceptable to be at least pink in the middle.
- Cheese - load up the patty with some cheddar towards the end of cooking. You could use other cheeses, but cheddar is the most traditional and works well.
- Bacon - a popular addition to many a burger, and also great here. Smoked streaky bacon is the best choice here, and get it nicely crisp.
- Beet (beetroot) - strange as it might sound, this is one of the things that defines an Aussie burger. Traditionally, this is beet out of a can, so cooked but not pickled. If you happen to have some roasted beet, as I did here, (or at least home-cooked) then personally I think the flavor is a lot better.
- Tomato - a couple thin slices are pretty much a must in many burgers, including here.
- Pineapple - another ingredient that may sound odd, but don't knock it until you try it. It essentially takes the place of a pickle, giving that sharp and sweet factor. Traditionally, you use a ring of canned pineapple.
- Lettuce - just a single piece of iceberg, or a small amount of shredded, gives that bit of fresh crunch and helps to balance out the richness of everything else.
- Burger bun - ideally sesame (though I didn't have one) and at least something that will hold together as it's got a lot to hold. This is not the time for brioche as it just won't hold up.
In addition, the following are popular additions or can have some flexibility to them:
- Egg - for some, this is an optional addition, but it's a popular one. A fried egg adds that extra level of indulgence but works so well. Especially with a gently crisp edge and runny yolk that drips into everything else.
- Onion - another one that most include, but you could consider optional. For some, these should be raw, for others, you should give them a quick cook or even caramelize them down. Do as you prefer, or skip.
- Sauce - the most popular choices are either ketchup (tomato sauce in Australia) or barbecue sauce. While for some mayo is a no, others opt for a bit of mayo on the bottom and then barbecue sauce or ketchup over the top. I say pick what works for you.
Tips for preparing the burger
As you can tell, this has a lot going on, so you want to get yourself prepared. Slice things ahead of time before you start cooking.
Top tip: start cooking things that take longer first
You have a few things to cook, and ideally you want everything still warm, so stagger when you start cooking each part. Put the burger on first, followed by bacon alongside part way through. Finally, toast the bun and give the pineapple a slight char.
If you can get someone else to fry the egg while one person is grill master, all the better. Otherwise, I suggest you warm the oil towards the end of grilling but cook the egg quickly as the grilled items rest briefly.
As you can probably guess, this is a burger that needs a little help to hold together! A cocktail stick works just fine for that. Just be careful, of course, as you eat.
This Aussie burger "with the lot" may be a big old handful of ingredients, but it's a great mix and well worth a try. The different flavors and textures work well to give you a tasty mix in each bite.
Try these other tasty burger ideas:
- Lamb burgers with feta sauce
- Spinach feta salmon burger
- Asparagus burger with parmesan chips
- Maple turkey burger with bacon and apple
- Lamb kofte burger
- Plus get more summer recipes and main recipes in the archives.
Aussie burger
Ingredients
- ½ lb ground beef
- ¼ teaspoon salt approx
- ¼ teaspoon pepper approx
- 1 tomato
- 2 burger buns not brioche - relatively firm, eg sesame
- 2 slices lettuce or a little more if smaller
- 2 slices pineapple ie rings
- 2 slices bacon (use a bit more if slices are short or lacking in meat)
- 2 slices cheddar or more if smaller (you want enough to make a layer on each burger)
- 1 tablespoon olive oil approx, for frying
- 2 eggs
- 2 slices cooked beet or more if smaller
- 2 tablespoon mayonnaise optional/approx, or use ketchup/BBQ sauce
- 2 tablespoon BBQ sauce optional
Instructions
- Season the ground beef with salt and pepper, knead to mix then flatten into two patties. Make a slight dimple in the middle of each with your thumb (this helps it be flatter rather than thicker in the middle when it cooks). Chill the patties while you prepare other ingredients and warm the grill (barbecue) or a grill pan.
- Cut the tomato into slices and slice the burger buns through the middle, if not already cut. If you like, you can shred the lettuce or leave as a whole leaf, as you prefer.
- Lightly toast the buns on the inside side (you can do the other side too, but less needed). At the same time, lightly grill the pineapple on both sides to give light grill marks. Both will only take a minute or two, so keep a relatively close eye.
- Set the buns and pineapple to one side, ideally keeping them warm, then cook the bacon and the burgers. If cooking on a grill, watch as fat dripping can cause flames and it can easily burn, so can be best to cook in foil rather than directly on the grill.
- Shortly after you turn the burger to cook on the second side, add the cheese on top of the cooked side to let it melt as the second side cooks. Remove the burgers and bacon once cooked.
- As the burger is cooking (or if not able to do at the same time, after and keep the rest warm), warm the oil over a medium-high heat and fry the eggs. You ideally want the yolk soft but the white cooked and lightly crisp on the underside.
- Spread mayonnaise on the bottom side of the buns, and some barbecue sauce on the top half.
- Layer up the burgers: onto the bottom bun add lettuce, a slice or two of tomato, a pineapple ring, a slice of beet, the burger, egg then bacon. Top with the other half of the bun and, if needed (almost definitely!), use a cocktail stick to hold it all together.
Video
Nutrition
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Liz McCray
I love the mix of sweet and savory in this recipe! Love me some grilled pineapple!
Caroline's Cooking
It's a tasty mix, and agree grilled pineapple is so tasty!