Aussie Burger
A recipe for The Aussie Burger from the cookbook, Burger Night! This substantial burger pairs a ground beef patty with lettuce, tomato, beet, pineapple, bacon, onion, a fried egg, and barbecue sauce.
Servings 4 Burgers
Ingredients
- 600 grams (1 pound 5 ounces) minced (ground) beef sirloin (20% fat)
- sea salt and cracked black pepper
- 2 tablespoons olive oil
- 8 slices streaky bacon
- 4 free-range eggs
- 1 onion sliced into 5 millimeter (1/4 inch) rings
To Serve:
- 4 hamburger buns lightly toasted and buttered
- Mayonnaise
- handful of butter lettuce leaves
- 8 tomato slices about 5 millimeters (1/4 inch) thick
- 8 tinned beetroot slices pickled, drained
- 4 tinned pineapple rings drained
- barbecue sauce
Instructions
- Divide the beef into four equal portions and shape into patties just slightly larger than your buns.
- Use your thumb to make a small indentation in the centre of each patty, to help them retain their shape during cooking and prevent doming.
- Season both sides of the patties well with salt and pepper.
- Heat a cast-iron frying pan over medium-high heat.
- Add 1 tablespoon of the olive oil and cook the patties for 3-4 minutes on each side, until well seared with a caramelized crust, or until cooked to your liking.
- While the patties are cooking, set up another large frying pan over medium heat.
- Add 2 teaspoons of the remaining olive oil and fry the bacon until crispy. Remove from the pan and keep warm.
- Crack the eggs into the same pan and fry them in the bacon fat for a few minutes until cooked to your liking. Remove and keep warm.
- Add the final teaspoon of oil to the pan and fry the onion rings for a few minutes on each side until golden and charred.
- To build your burgers, slather the base buns with mayonnaise, then pile on the lettuce, tomato, beetroot and a beef patty.
- Add the pineapple, onion, bacon, a fried egg and a generous drizzle of barbecue sauce, and finish with the bun tops.