Classic Aussie Beef Burger (with “The Lot” Option)

Juicy, well-seasoned beef patties with a toasted bun, melty cheese and classic Aussie-style fixings—stacked your way, from simple to “the lot”.

Ingredients

• 600g beef mince (ideally 80/20 for juiciness)
• 4 burger buns (soft rolls or brioche-style)
• 4 slices cheese (cheddar preferred)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder (or 2 garlic cloves, finely grated)
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 2 tbsp neutral oil (or olive oil), for cooking
• 1 large onion, sliced
• 1 large tomato, sliced
• 8–12 crisp lettuce leaves
• 1 cup beetroot slices (canned), drained well
• 4 eggs (optional, for “the lot”)
• 8 slices bacon (optional, for “the lot”)
• 1/2 cup whole egg mayo
• 2 tbsp tomato sauce (ketchup)
• 1 tbsp mustard
• 2 tbsp finely chopped pickles (or 1 tbsp pickle juice if that’s what you’ve got)

Method

• 1

  Step 1: Make the sauce

  Mix mayo, tomato sauce, mustard and pickles until smooth. Taste and adjust: more ketchup for sweetness, mustard for bite. Set aside.

• 2

  Step 2: Form the patties (don’t overwork!)

  In a bowl, gently mix beef mince with salt, pepper, garlic powder, onion powder and Worcestershire just until combined. Divide into 4 equal portions and form patties about 12cm wide (they’ll shrink). Press a small dimple in the centre of each patty to prevent doming.

• 3

  Step 3: Toast buns & prep stack

  Split buns and toast cut sides in a dry pan or under the grill until light golden. Lay out lettuce, tomato, beetroot and cheese so you can build quickly while everything’s hot.

• 4

  Step 4: Caramelise onion

  Heat 1 tbsp oil in a large frying pan over medium-high heat. Add sliced onion with a pinch of salt. Cook 6–8 minutes, stirring, until softened with golden edges and a jammy look. Push to the side (or remove to a bowl).

• 5

  Step 5: Cook patties

  Add remaining 1 tbsp oil to the pan, increase to high. Cook patties 2–3 minutes until deeply browned, then flip. Cook another 2 minutes, then add cheese on top and cover the pan for 30–60 seconds until melted. (You want a strong crust and a juicy centre.)

• 6

  Step 6: Optional “the lot” add-ons

  In the same pan, fry bacon until crisp and golden. Fry eggs sunny-side up (or your preference) until whites are set and edges are lacy, about 2–3 minutes.

• 7

  Step 7: Assemble

  Spread sauce on both bun halves. Build: lettuce → tomato → cheesy patty → caramelised onion → beetroot. Add bacon and egg if using. Cap with the top bun, press lightly, and serve immediately.

Tips

• **Best mince ratio:** 80/20 is the sweet spot—lean mince can turn dry.
• **Don’t squash the patties while cooking** (it squeezes out juices). Let the crust form, then flip once.
• **Beetroot tip:** Drain well and pat dry so your bun doesn’t go soggy.
• **Serving ideas:** Classic Aussie sides are hot chips, potato scallops, or a simple coleslaw.
• **Make-ahead:** Sauce keeps 5 days in the fridge. Patties can be formed up to 24 hours ahead (covered, refrigerated).

Nutrition (per serving, estimate)