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Classic Aussie hamburger
Classic Aussie hamburger
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Create the perfect burger with a balance of textures and flavors for a satisfying bite every time!
Ingredients:
  • 20g unsalted butter, plus extra to serve
  • 1kg onions, thinly sliced
  • 8.00 gm brown sugar
  • 600g beef mince
  • 150g sausage meat (optional – add the sausage meat if the mince is very lean)
  • 2 spring onions, thinly sliced
  • 5.20 gm Tabasco sauce or 1 tbsp Dijon mustard
  • 3.00 gm sesame seeds
  • 60g lettuce
  • 80g cabbage
  • Juice of 1 lemon
  • 4 large soft bread rolls
  • 4 middle or streaky bacon rashers
  • 4 cheese slices
  • 4 pineapple rings
  • Tomato sauce (ketchup), to serve
  • Whole-egg mayonnaise, to serve
  • 2 large ripe tomatoes, thickly sliced
  • Fries, to serve
Instructions:
  • Prepare a baking tray with baking paper. In a pan over medium heat, gently cook the onion and sugar in butter for 40 minutes or until the onion caramelizes, stirring occasionally.
  • Combine the mince, sausage meat (if using), spring onion, Tabasco or Dijon mustard, sesame seeds, salt, and pepper in a large bowl. Use your hands to mix the ingredients together until just combined.
  • With damp hands, shape the mince mixture into 4 golf ball-sized balls and arrange them on the tray. Flatten the patties to match the diameter of your bread rolls. Using the back of a spoon, create a small indentation in the middle of each patty to prevent swelling during cooking. Refrigerate the burgers for at least 30 minutes or until ready to use.
  • Toss the lettuce and cabbage together and drizzle with fresh lemon juice.
  • Preheat a barbecue or chargrill pan to high heat. Grill the bread rolls on the outsides first, then lightly butter the insides. Set aside.
  • Grill the patties for 4-5 minutes on each side until charred, adjusting time for thickness. Cook bacon, flipping occasionally, for the last 3-4 minutes until it starts to crisp up.
  • Place a slice of cheese on top of each patty. Cut the bacon rashers into quarters and press them into the cheese. Keep the burgers warm to ensure the cheese melts perfectly.
  • Pan-fry the pineapple in a dry pan over medium heat, turning occasionally, for 1-2 minutes until lightly caramelized.
  • Spread caramelised onion on the bottom bun, add a patty, drizzle with tomato sauce, top with pineapple rings, sprinkle lettuce over, spread mayo on the top bun, layer with tomato slices, and assemble the burger. Serve with salty fries.

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