The Aussie Burger with the Lot

Name: The Aussie Burger with the Lot
Total time: 45 min
Yield: 6 servings
Ingredients: 800 g beef mince; 2 tbsp char siu sauce; 12 g sea salt; 0.5 tsp black pepper; 40 ml vegetable oil; 2 ea large brown onions; 6 ea soft burger buns; 6 slice cheddar cheese; 150 g iceberg lettuce; 300 g tomatoes; 450 g canned sliced beetroot; 6 ea eggs; 440 g canned pineapple rings; 1 ea barbecue sauce

Recipe from Marion's Kitchen · original post · full recipe on marionskitchen.com

The Aussie burger with the lot is pure nostalgia: juicy beef patties, grilled pineapple, beetroot, egg and all the trimmings. Stacked high and unapologetically messy.

Serves 6 45 minKid-friendly

Beef

Ingredients

beef mince800 g
char siu sauce2 tbsp
sea salt — 2 tsp12 g
black pepper0.5 tsp
vegetable oil — 2 tbsp40 ml
large brown onions — peeled and sliced2 ea
soft burger buns — halved6 ea
cheddar cheese6 slice
iceberg lettuce — finely sliced150 g
tomatoes — cut into 12 slices300 g
canned sliced beetroot450 g
eggs6 ea

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
- 800 g Plant-based mince instead of beef mince
Shape the plant-based mince into patties and cook for 3 to 4 minutes a side, a little less than beef.
Vegan
- 800 g Plant-based mince instead of beef mince
- 120 g Dairy-free cheese slices instead of cheddar cheese
- Leave out the eggs
Cook the plant-based patties 3 to 4 minutes a side and melt the dairy-free cheese under a lid; skip the fried egg.
Dairy-free
- 120 g Dairy-free cheese slices instead of cheddar cheese
Melt the dairy-free cheese under a lid for a minute.

Swaps are suggestions — check labels if you are cooking for an allergy.

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beef mince · 800 g
char siu sauce · 2 tbsp
sea salt · 12 g
black pepper · 0.5 tsp
vegetable oil · 40 ml
large brown onions · 2 items
soft burger buns · 6 items
cheddar cheese · 6 slice
iceberg lettuce · 150 g
tomatoes · 300 g
canned sliced beetroot · 450 g
eggs · 6 items
canned pineapple rings · 440 g
barbecue sauce · 1 item

Method

Mix the beef mince with the char siu sauce, salt and pepper until just combined. Divide into 6 portions and shape into patties slightly larger than your buns.
Heat the oil in a frying pan over medium-low heat. Add the onions and salt, and cook gently for 15-20 minutes, stirring occasionally, until soft, golden and sweet. Set aside.
Preheat your grill to high. Place the pineapple rings and burger buns on the grill and cook until lightly charred. Transfer to a tray and keep warm in a low oven.
Place the patties on the hot grill and cook for 3-4 minutes each side or until almost cooked through. In the final minute, top each patty with a slice of cheddar cheese and let it melt. Keep patties warm in the oven while you fry the eggs.
Heat a pan over medium heat and fry the eggs until the whites are set but the yolks remain runny.
On the base of each toasted bun, layer lettuce, a cheesy beef patty, caramelised onion, tomato slices, beetroot slices, a slice of grilled pineapple and a fried egg. Spread barbecue sauce on the top bun, then crown the burger. Wrap in baking paper to help stabilise, slice down the middle and enjoy messily.