Aussie Burger with the Lot

Layers of juicy beef, melted cheese, crispy bacon, sweet pineapple, beetroot, and a fried egg create the Aussie Burger with the Lot that crunches, sizzles, and melts in your mouth.

I am going to share with you the recipe of what is known as the “Aussie Burger with the Lot.” The reason for the name is evident. This isn’t your everyday cheeseburger. It is made up of a lot of goodies, and it is irresistible.

What’s not to love about a sandwich filled with lettuce, tomato, beef patty, cheese, ketchup, beetroot (sliced pickled beets), fried onions, bacon, pineapple, and even a fried egg on top?

In my opinion, the bright orange yolk on the top also makes the burger look beautiful. It is probably one of the biggest burgers I have ever seen, and it is usually served on a toasted bun. I served mine on my homemade brioche buns.

They were one of my main dishes for the “Come have some Aussie tucker, mate” party that I organised for this month’s Foodbuzz 24×24. It was a huge hit, and I hope you enjoy it too!

Key Ingredients for Aussie Burger with “The Lot”

Beef Mince

Provides rich flavour and texture to the patties. Choose mince with an 80/20 fat ratio to maintain tenderness while pan-frying. Leaner mince can be used, but may result in slightly drier patties.

Onion

Used both in the patty mix and sliced for frying, it adds natural sweetness and moisture. Yellow onions are ideal for frying due to their caramelising properties, but red onions can be substituted for a sharper flavour.

Cheese

Melts evenly over the patties, creating a smooth, creamy layer that holds the burger together. Mild Cheddar or Edam can be used as alternatives if Tasty cheese is unavailable.

Beetroot

Sliced pickled beetroot adds acidity, colour, and a gentle earthy note, balancing the richness of bacon and cheese. Choose firm slices to avoid adding excess moisture to the burger.

Find the complete list with measurements in the recipe card below.

How to Make an Aussie Burger with the Lot

Burger Patties

Step 1: Mix all the ingredients together in a bowl until well combined, then shape 4 patties with your hands. Refrigerate until ready to use.

Cooking the Components

Step 1: Cook all the components on the BBQ, in separate pans on the stove, or in one pan, one after the other.

Step 2: Heat the extra virgin olive oil and butter in a pan. Add the sliced onions and cook until soft and translucent. Season with salt and pepper, then set aside.

Step 3: In the same pan, cook the burger patties on both sides until done to your liking. Place the cheese slices on top and allow them to melt. Remove the burgers and cover loosely with aluminium foil to keep warm.

Step 4: Add the pineapple slices and bacon rashers to the hot pan and fry until golden brown. Set aside.

Step 5: Fry the eggs until the yolks are just set. Lightly toast the burger buns.

Assembling the Burgers

Step 1: Place shredded lettuce on the base of each bun, followed by a slice of tomato, some beetroot, the burger with melted cheese, fried onions, 1 bacon rasher, and 1 pineapple ring. Finish with a fried egg.

Step 2: Spread ketchup on the top half of the bun, close the burger, and serve with hot chips or fries.

Extra Help from the Kitchen

Check Meat Temperature – Use a food thermometer to confirm the patties reach at least 71 °C – 160 °F internally so they are fully cooked and safe to eat.

Pat Pineapple Before Frying – Pat canned pineapple slices dry with a paper towel before frying to reduce excess moisture and encourage slight caramelisation.

Press Patties Lightly – Gently press a small indentation in the centre of each patty before frying to reduce swelling and keep the shape flat during cooking.

Toast Buns Separately – Toast the buns in a dry pan or on a grill for a few seconds per side to prevent sogginess and add a slight crunch to contrast the fillings.

Drain Pickled Beetroot – Rinse and pat beetroot slices dry before layering to avoid adding extra liquid to the burger.

Use a Slotted Spatula – Flip patties, bacon, and pineapple with a slotted spatula to remove excess oil from the pan while keeping the ingredients intact and evenly cooked.

Variations and Twists

Add A Simple Burger Sauce Mix – Stir together equal parts ketchup and mayonnaise to spread on buns instead of plain ketchup, giving a richer, creamier flavour that pairs well with beef, beetroot, and pineapple.

Substitute Cheddar Cheese – Use mild or sharp Cheddar cheese slices on the patties during the last minute of cooking to add extra flavour while still melting cleanly over the patty.

Include Caramelised Onions – Cook thinly sliced onions a little longer over medium-low heat until they turn golden before layering, adding a sweeter, deeper onion note that works with bacon and cheese.

Layer Raw Onion Rings Instead of Pan-Fried Onion – Add fresh raw onion rings in the assembly to introduce crisp texture and a sharper flavour profile that contrasts with the cooked components.

Mix In Pickle Relish with Condiments – Stir a spoonful of dill pickle relish into your sauce or spread it inside the bun to add tang.

Storage and Shelf Life

Store cooked patties in a sealed container in the refrigerator for up to three days. Keep the burger components separate and assemble just before serving to prevent the buns from becoming soggy.

Extra pineapple and beetroot slices can be stored in airtight containers in the fridge for up to one week.

Reheat patties gently in a pan over medium heat to retain moisture, and warm the buns separately before assembling.

Aussie Burger with the Lot Recipe

Layers of juicy beef, melted cheese, crispy bacon, sweet pineapple, beetroot, and a fried egg create the Aussie Burger with the Lot that crunches, sizzles, and melts in your mouth.

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Course: Main

Cuisine: Australian, International

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Resting Time:: 3 minutes minutes

Total Time: 38 minutes minutes

Servings: 4

Author: Manuela Zangara

Ingredients

For the Patties

• 500 g – 1.1 lb beef mince
• 1 onion – finely chopped
• 1 egg
• ⅓ cup – 40 g breadcrumbs
• 2 tbsp ketchup
• salt and pepper

To Assemble

• 4 burger buns – halved
• 4 patties
• 4 slices tasty cheese
• lettuce – shredded
• 4 tomato slices
• 1 onion – thinly sliced
• 2 tbsp extra virgin olive oil
• ½ tbsp butter
• beetroot (sliced pickled beets) – canned
• 4 slices pineapple – canned
• 4 rashers of bacon
• ketchup

Instructions

Burger Patties

• Mix all the ingredients together in a bowl until well combined, then shape 4 patties with your hands. Refrigerate until ready to use.

Cooking the Components

• Cook all the components on the BBQ, in separate pans on the stove, or in one pan, one after the other.
• Heat the extra virgin olive oil and butter in a pan. Add the sliced onions and cook until soft and translucent. Season with salt and pepper, then set aside.
• In the same pan, cook the burger patties on both sides until done to your liking. Place the cheese slices on top and allow them to melt. Remove the burgers and cover loosely with aluminium foil to keep warm.
• Add the pineapple slices and bacon rashers to the hot pan and fry until golden brown. Set aside.
• Fry the eggs until the yolks are just set. Lightly toast the burger buns.

Assembling the Burgers

• Place shredded lettuce on the base of each bun, followed by a slice of tomato, some beetroot, the burger with melted cheese, fried onions, 1 bacon rasher, and 1 pineapple ring. Finish with a fried egg.
• Spread ketchup on the top half of the bun, close the burger, and serve with hot chips or fries.

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