The famous Aussie Burger with the Lot is served in pubs, fish & chip shops and restaurants around the country. This burger consists of a juicy beef patty in a bun served with with cheese, sliced tomato, sliced, canned beetroot, onions, lettuce, bacon and an egg. Some versions are served with a slice of pineapple for that extra burst of summer flavour.
Traditional Australasian hamburgers are usually bought from fish and chip shops. The hamburger meat is almost always ground beef, or "beef mince" as it is more commonly referred to here in Australia, and New Zealand. Burgers commonly include tomato, lettuce, grilled onion and meat as minimum, and can optionally include cheese, beetroot, pineapple, a fried egg and bacon. If all these optional ingredients are included it is known as "The Lot"
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The Hungry Jacks Whopper Burger has been an Australian legend for over 40 years. The real thing has flame grilled 100% Australian beef, ripe hand-cut tomato, fresh lettuce, onion, pickles, mayo and tomato sauce on a toasted sesame seed bun. You can satisfy your hunger with the legendary Whopper® or try our amazing copycat recipe.
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The Big Mac is perhaps the most iconic of the McDonald’s range, and you can reproduce the experience in your own kitchen with this amazingly accurate replica of the Burger and special sauce that helps define the Big Mac. These copycat Big Macs taste just like the originals, only infinitely better! Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. . . right out of your very own kitchen.
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The rou jia mo originated in the Shaanxi Province of China, and is now eaten all over the country. It’s typically prepared and eaten on the street. The dough for the bun, or mo, consists of a simple mixture of wheat flour, water and maybe yeast. Of course recipes may vary, but this basic equation makes for a chewy and subtle pillow for the delicious filling.
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Pljeskavica are Serbian hamburgers popular in one form or another throughout the Balkans. The name for these meat patties comes from pljesak, a word meaning “to clap the hands,” the motion used to form these thin, large burgers. They can be made with any combination of pork, lamb and beef and can be grilled, broiled, baked or pan fried, although grilling is traditional.
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