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Aussie "With the Lot" Burger, Down-Under Style

My Mom has been dating an Australian man for the past 13 years and every time they come to visit in the US (his job has them living in Sweden for years at a time), they both crave a good old fashioned homestyle burger. But his idea of a burger with everything on it (which the Australians call "with the lot") is a bit different from ours here in the US. The preparation of and the taste of American and Australian burgers are basically the same but it's what is added afterward that makes them different. So in making burgers for Mom's main squeeze I started experimenting with using the various ingredients a bit differently. I didn't like how the traditional Aussie patties had a fried egg with runny yolk, grilled pineapple and a big piece of beet slapped over them. My alternative seemed to make my Mom, her boyfriend Peter, and all of us happy with its taste.


ingredients for the Tomato Dijon Mayo with Capers:
18 cherry tomatoes, quartered
1/2 cup mayonnaise
2 teaspoons capers, drained
1 teaspoon  Dijon Mustard
ingredients for the Patties:
1 1/2 pounds ground chuck
4 canned whole beets, drained and chopped
3/4 cup chopped fresh pineapple
1/2 cup chopped yellow onion
1 tablespoon chopped fresh oregano
2 1/2 teaspoons sea salt ( 1 1/2 teaspoons for patties and 1 teaspoon for the eggs)
2 teaspoons freshly ground pepper ( 1 teaspoon for patties and 1 teaspoon for the eggs
additional ingrdients needed:
Colavita Extra Virgin Olive Oil, for brushing the grill rack and the muffin pan cups
6 eggs
6 onion buns, split
6 rounds of Canadian Bacon
6 slices medium Cheddar cheese
6 romaine lettuce leaves


Prepare a medium-hot fire in a charcoal grill with a cover. To make the Tomato Dijon Mayo with Capers, thoroughly combine the cherry tomatoes, mayonnaise, capers, and mustard in a medium bowl, then cover and refrigerate until using. To make the patties, combine the ground chuck, beets, pineapple, onion, oregano, sea salt and pepper in a large bowl (setting aside the remaining sea salt and pepper). Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with the olive oil. Place the patties on the middle of the rack, cover, and grill, turning once, until done to preference 5 to 7 minutes on each side for medium. While the burgers are cooking, brush the additional olive oil into each of the 6 cups of a large size fireproof muffin pan, (cup size should be approximately 3 1/2 inches in diameter). Set the muffin pan onto the outer portion of the grill and break an egg into each cup. Sprinkle an even amount of the remaining sea salt and pepper onto each egg as it cooks. Eggs should be cooked through in 4 to 7 minutes, you may have to turn the muffin pan once. When the eggs are cooked through (you will see that the yolk is firm and there is no liquidy film on top of the egg) remove the muffin pan from the heat and flip it onto a plate for cooked eggs to drop out. If they do not easily drop out, use a spoon to gently nudge the edges and under portion. During the last three minutes of cooking, place the cut sides of the onion buns on the outer portions of the rack to toast lightly. During the last two minutes of cooking, place the Canadian Bacon rounds on the outer-portion of the grill, grilling for 1 minute on each side, flipping with a tong. During the last one minute of cooking, place a slice of the cheddar cheese on each patty to melt. To assemble the burgers, place a patty on the toasted cut side of each bun bottom, followed by a romaine lettuce leaf, the egg, a Canadian bacon round, and topped with a large scoop of the Tomato Dijon Mayo with Capers. Add the bun tops and serve.


Makes 6 burgers.