The Quintessential Australian Delight: Crafting "A Burger with the Lot"

Here in Australia, we are creatures of habit, as can be seen in our takeaway stores across the country. Before the burger store rush of the 2010s, there was really only one type of burger, “A Burger with the Lot.”

First, we’re going to mince our own beef for the patties. It takes a bit of time but makes all the difference. I’m using cubed chuck beef with about a 70 to 30 fat ratio. If you can't be bothered mincing your own meat, head down to your butcher and ask them to do it for you. Now, I know there are two camps regarding seasoning: before or as you’re cooking. To stay true to the recipe, the meat is seasoned beforehand because it’s only one item on a menu of 20 to 30. Season the meat with salt and pepper.

To continue, everything is prepped beforehand so it can just be slapped on the grill. Take a handful of the mince and form half-inch thick patties. Place them in the fridge to firm up. Normally, this would be cooked on the flat top in the takeaway store, but I thought, let’s make this an upmarket joint by cooking it on the Weber.

The first thing to cook is the rashers of bacon. An interesting fact: Burgers arrived in Australia in the 1930s, brought by Greek immigrants. Interestingly, these immigrants came from the United States, where Greeks had played a significant role in the hamburger business.

Once the bacon is cooked, remove it from the pan. Not to let the amazing flavour of the bacon fat go to waste, we’re going to use it to fry our egg. An egg on a burger might seem pretty out there for anyone other than Australians, but when you find out what else is added, the egg won’t seem that strange.

Now place your patty over the coals. After about a minute, the patty will stop sticking to the grill, and you’ll be able to rotate it. After a good two minutes, flip the burger. Now for the cheese, I do agree that American cheese is the best on a burger, but for this to be authentic, we need to use cheddar cheese slices. It will still melt nicely.

Flip your egg just before removing it from the pan. Toasting your bun on the grill is important, as the toasty bun will help soak up a lot of the moisture.

Alright, it’s time to put it all together. Start with a layer of iceberg lettuce and a couple of slices of tomato. Now, for what makes it Australian: slices of pickled beetroot. A popular story suggests that Australians began placing beetroot on burgers as a prank on U.S. Marines stationed in Australia during the 1950s, and well, it turned out to be tasty, and it stuck.

Add a slice of pineapple next; some like to grill it, but personally, I like it straight out of the can. It adds a freshness and sweetness that cuts through the huge amount of other flavours in this burger. Then the patty goes on top, followed by bacon and egg. Finally, add tomato sauce to the top bun.

“A Burger with the Lot” is a point of pride and nostalgia here in Australia as we’ve moved towards the more American-style burger. While there are critics of the Australian approach to burgers, the Aussie burger with the lot continues to be a beloved staple, reflecting Australia's diverse culinary landscape and its people's affection for hearty, flavorful meals where you get your money’s worth.

Recipe

Ingredients:

• 500g chuck beef, minced (70% meat to 30% fat ratio)

• Salt and pepper, to season

• 4 rashers of bacon

• 4 eggs

• 4 slices of cheddar cheese

• 4 iceberg lettuce leaves

• 2 tomatoes, sliced

• 4 slices of pickled beetroot

• 4 pineapple slices (canned or fresh)

• Tomato sauce, to taste

• 4 burger buns

Equipment:

• Grill or barbecue (Weber recommended)

• Frying pan (for eggs)

• Knife and cutting board

• Mixing bowl

Instructions:

1. Prepare the Beef Patties:

   • Season the minced chuck beef with salt and pepper in a mixing bowl.

   • Form the mixture into four half-inch thick patties.

   • Refrigerate the patties for 30 minutes to firm up.

2. Grill the Bacon:

   • Heat your grill to a medium-high temperature.

   • Place the bacon rashers on the grill and cook until crisp. Remove and set aside.

   • Reserve some of the bacon fat for frying eggs.

3. Fry the Eggs:

   • Using the same grill or a pan, heat the reserved bacon fat.

   • Crack the eggs into the pan and fry until the whites are set but yolks are still runny. Flip if desired for over-easy.

4. Grill the Patties:

   • Grill the beef patties, flipping once after about 2 minutes or when they release easily from the grill.

   • Place a slice of cheddar cheese on each patty a minute before they’re done to melt.

5. Toast the Buns:

   • Briefly toast the burger buns on the grill to get them lightly crispy.

6. Assemble the Burger:

   • Start with the bottom bun and layer on a lettuce leaf.

   • Add a couple of tomato slices to each burger.

   • Place a slice of pickled beetroot on the tomatoes.

   • Add a slice of pineapple on top of the beetroot.

   • Carefully place the grilled patty with melted cheese on the pineapple.

   • Top the patty with a rasher of bacon and a fried egg.

   • Spread tomato sauce on the inside of the top bun before capping off the burger.

7. Serving:

   • Serve immediately while hot and juicy. Enjoy your Aussie Burger with the Lot with a side of your favorite chips or a fresh salad for a complete meal.