The Aussie Burger with the Lot
The Aussie Burger with the Lot
Ingredients
Beef patties
- 800g beef mince
- 2 tbsp char siu sauce
- 2 tsp sea salt
- ½ tsp black pepper
Caramelised onions
- 2 tbsp vegetable oil
- 2 large brown onions, peeled and sliced
- 1 tsp sea salt
To assemble
- 6 soft burger buns, halved
- 6 slices cheddar cheese
- 2 cups finely sliced iceberg lettuce
- 12 slices tomato
- 12 slices canned beetroot
- 6 fried eggs
- 6 pineapple rings (fresh if grilling)
- Barbecue sauce, to serve
Instructions
- 1
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.
- 2
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.
20 min - 3
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.
- 4
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.
4 min - 5
Heat a pan over medium heat and fry the eggs until the whites are set but the yolks remain runny.
- 6
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.
