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Aussie burger with the lot
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Satisfy your cravings with this iconic burger topped with caramelized onions!
Ingredients:
  • 600g beef mince
  • 2 garlic cloves, crushed
  • 45.20 gm barbecue sauce, plus extra to serve
  • 125.00 ml fresh breadcrumbs
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 72.80 gm extra virgin olive oil
  • 4 shortcut bacon rashers
  • 4 canned pineapple rings, drained
  • 4 eggs
  • 4 iceberg lettuce leaves, shredded
  • 4 crusty bread rolls, split
  • 4 slices tasty cheese
  • 225g can sliced beetroot, drained
  • 2 tomatoes, sliced
  • 2 large red onions, cut into thick wedges
  • 32.00 gm brown sugar
  • 40.00 ml balsamic vinegar
Instructions:
  • In a bowl, combine mince, garlic, barbecue sauce, breadcrumbs, parsley, salt, and pepper. Mix thoroughly. Shape into 4 patties and place on a plate. Chill in the refrigerator for 30 minutes.
  • To make Caramelised Onion: In a large frying pan over medium heat, heat oil. Cook onion until softened, about 10 minutes, stirring occasionally. Add sugar and vinegar, then cook until caramelised, about 5 minutes. Season with salt and pepper.
  • Start by heating half of the oil on a hot barbecue hotplate on high heat. Then, preheat the barbecue grill on high heat. Cook the patties on the hotplate for 4 to 5 minutes on each side until they are browned and fully cooked. Finally, cook the bacon and pineapple on the grill, turning occasionally, for 3 to 4 minutes until they turn golden.
  • Heat the remaining oil on the hotplate and carefully crack each egg onto it. Cook for 2 minutes for sunny-side up eggs, or until the egg white is just cooked.
  • Lay lettuce on bottom halves of rolls. Add a patty, cheese slice, beetroot, tomato, egg, pineapple, bacon, caramelised onion, and extra barbecue sauce on each. Place the top halves of the rolls to make sandwiches. Serve and enjoy!

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