Aussie Burger with the Lot

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 flavour of summer.

Aussie Burger with the Lot
Cuisine: Australian
Recipe type: Burgers
Serves: 4
  • 500 g beef mince (lean, if possible)
  • 2 medium onions (1 finely diced, the other cut into rings)
  • 2 garlic cloves, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato sauce (ketchup)
  • 1 tablespoon finely chopped fresh parsley
  • 1 egg
  • ½ teaspoon salt
  • iceberg lettuce for 4, shredded (or pieces,if preferred)
  • 4 slices cheddar cheese (or Swiss cheese, if preferred)
  • 1 medium - large, ripe tomato, sliced
  • 4 large eggs, for frying
  • canned beetroot, drained
  • canned pineapple rings, drained (optional)
  • 5-6 rashers bacon
  • mayonnaise and tomato sauce, for serving
  • 4 hamburger buns
  • 2 tablespoons canola oil
  1. Finely chop 1 onion and place it in a bowl with the beef mince, garlic, Worcestershire sauce, tomato sauce, parsley, egg and salt. Mix well to combine. Shape the mixture into four large patties, place on a plate, cover with plastic wrap and refrigerate for 30 minutes.
  2. Meanwhile, slice the remaining onion into rings and fry in 1 tablespoon of canola oil over a medium-low heat. Cook for 15 minutes or until light golden and tender. Set aside
  3. Heat the remaining 1 tablespoon of oil in a large, heavy-based frying pan. Once the oil is swirling in the pan, add two beef patties. Fry for about 5-6 minutes on each side or until browned.
  4. Place a piece of cheese on each patty while they're still in the fry-pan (after flipping). Let the cheese melt a little and then remove the patties using a spatula. Place them on a plate and loosely cover in foil to keep warm. Repeat cooking process with the remaining two meat patties.
  5. Discard most of the oil from the pan and then fry the eggs until desired doneness. (Ideally they should still have a runny yolk)
  6. Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under preheated grill and toast for 30 seconds, each side, or until golden (you may have to do this in batches, depending on the size of your grill).
  7. Finally assemble the hamburgers by spreading on mayonnaise on the bottom bun, followed by lettuce, sliced tomato,beetroot slices, a patty and cheese, fried onion, bacon, a fried egg and finally, a squirt of tomato sauce. Cover with the hamburger bun tops.
  8. Serve immediately with a side of fries

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating: