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Aussie Burger with the Lot

The famous Aussie Burger with the Lot is served in pubs, fish & chip shops and restaurants around the country. This burger consists of a juicy beef patty in a bun served with with cheese, sliced tomato, sliced, canned beetroot, onions, lettuce, bacon and an egg. Some versions are served with a slice of pineapple for that extra flavour of summer.

Aussie Burger with the Lot

The famous Aussie Burger with the Lot is served in pubs, fish & chip shops and restaurants around the country. This burger consists of a juicy beef patty in a bun served with with cheese, sliced tomato, sliced, canned beetroot, onions, lettuce, bacon and an egg. Some versions are served with a slice of pineapple for that extra flavour of summer.
Course: Burgers
Cuisine: Modern Australian
Prep Time: 15 minutes
Cook Time: 20 minutes
Standing time for burger patties: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 burgers
Author: The Cook
5 from 2 votes
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Ingredients

  • 500 g beef mince, lean, if possible
  • 2 medium onions, 1 finely diced, the other cut into rings
  • 2 cloves garlic , finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato sauce, ketchup
  • 1 tablespoon finely chopped parsley
  • 1 egg
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 6 leaves iceberg lettuce, shredded (or pieces,if preferred)
  • 4 slices cheddar cheese, or Swiss cheese, if preferred
  • 1 large ripe tomato, ripe tomato, sliced
  • 4 large eggs, for frying
  • 8 slices beetroot, drained
  • 8 pineapple rings, drained (optional)
  • 6 rashers bacon
  • 4 sesame-seed hamburger buns
  • 8 tablespoons mayonnaise, for serving
  • 8 tablespoons tomato sauce (ketchup), for serving

Recipe Instructions

  • Finely chop 1 onion and place it in a bowl with the beef mince, garlic, Worcestershire sauce, tomato sauce, parsley, egg and salt. Mix well to combine. Shape the mixture into four large patties, place on a plate, cover with plastic wrap and refrigerate for 30 minutes.
  • Meanwhile, slice the remaining onion into rings and fry in 1 tablespoon of canola oil over a medium-low heat. Cook for 15 minutes or until light golden and tender. Set aside
  • Heat the remaining 1 tablespoon of oil in a large, heavy-based frying pan. Once the oil is swirling in the pan, add two beef patties. Fry for about 5-6 minutes on each side or until browned.
  • Place a piece of cheese on each patty while they're still in the fry-pan (after flipping). Let the cheese melt a little and then remove the patties using a spatula. Place them on a plate and loosely cover in foil to keep warm. Repeat cooking process with the remaining two meat patties.
  • Discard most of the oil from the pan and then fry the eggs until desired doneness. (Ideally they should still have a runny yolk)
  • Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under preheated grill and toast for 30 seconds, each side, or until golden (you may have to do this in batches, depending on the size of your grill).
  • Finally assemble the hamburgers by spreading on mayonnaise on the bottom bun, followed by lettuce, sliced tomato,beetroot slices, a patty and cheese, fried onion, bacon, a fried egg and finally, a squirt of tomato sauce. Cover with the hamburger bun tops.
  • Serve immediately with a side of fries


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Nutrition

Serving: 1burger | Calories: 1053kcal | Carbohydrates: 59g | Protein: 44g | Fat: 71g | Saturated Fat: 22g | Cholesterol: 383mg | Sodium: 1434mg | Potassium: 1064mg | Fiber: 5g | Sugar: 32g | Vitamin A: 1431IU | Vitamin C: 27mg | Calcium: 386mg | Iron: 7mg

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Don Schuldes
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5 stars
I’m Aussie but I love this burger without the pineapple,beetroot is made for burgers,absolutely delicious.

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