A true-blue Australian burger featuring juicy beef patties, vibrant beetroot slices, and all the classic Aussie fixings that make this burger a national treasure down under.
Recipe Details
Ingredients
- 800g ground beef (80/20 blend for best flavor)
- 5ml onion powder
- 2.5ml garlic powder
- 7.5ml salt, divided
- 5ml freshly ground black pepper
- 2 medium fresh beetroot, or 8 slices canned beetroot
- 4 buns brioche or sesame seed burger buns
- 30g unsalted butter, softened
- 8 leaves butter lettuce or iceberg lettuce leaves
- 2 large ripe tomatoes, sliced thick
- 1 medium red onion, sliced into rings
- 8 slices streaky bacon
- 4 slices aged cheddar cheese
- 4 eggs fresh eggs for frying
- 60ml whole egg mayonnaise
- 30ml Australian tomato sauce (or quality ketchup)
- 30ml extra virgin olive oil
Instructions
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If using fresh 2 medium fresh beetroot, wrap each beetroot in foil and roast at 200°C (400°F) for 45-60 minutes until tender. Cool, peel, and slice into 5mm (1/4 inch) rounds. If using canned beetroot, drain and slice. Set aside.
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Mix 800g ground beef (80/20 blend for best flavor) with 5ml onion powder, 2.5ml garlic powder, 5ml (1 tsp) of 7.5ml salt, and 5ml freshly ground black pepper. Form into 4 patties slightly larger than your buns (they'll shrink during cooking). Create a small dimple in the center of each patty to prevent puffing.
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Cook 8 slices streaky bacon in a large frying pan over medium heat until crispy. Remove and drain on paper towels. Reserve 2 tablespoons of bacon fat in the pan.
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Season beef patties with remaining 7.5ml salt. Cook in the bacon fat over medium-high heat for 4-5 minutes per side for medium doneness. In the last minute, top each patty with 4 slices aged cheddar cheese and cover to melt.
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Meanwhile, heat 30ml extra virgin olive oil in another pan and fry the 4 eggs fresh eggs for frying sunny-side up until whites are set but yolks remain runny.
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Slice 4 buns brioche or sesame seed burger buns and lightly butter the cut sides with 30g unsalted butter. Toast cut-side down in a dry pan until golden.
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Spread 60ml whole egg mayonnaise on the bottom buns and 30ml Australian tomato sauce (or quality ketchup) on the top buns. Layer each burger: bottom bun, 8 leaves butter lettuce or iceberg lettuce leaves, 2 large ripe tomatoes slices, beef patty with cheese, 2 slices 2 medium fresh beetroot, 2 slices 8 slices streaky bacon, 1 medium red onion rings, fried egg, and top bun.
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Secure with toothpicks if needed and serve immediately with chips (fries) and extra beetroot on the side.
Tips
Beetroot is King: The beetroot isn't just garnish - it's the star! Its earthy sweetness perfectly complements the savory beef and adds that distinctive Australian touch. Fresh roasted beetroot has superior flavor to canned, but good quality canned works in a pinch.
Perfect Patty Technique: Don't overwork the meat when forming patties - this creates tough burgers. Handle gently and make patties slightly larger than your buns as they shrink during cooking.
Bacon Fat Magic: Cooking the patties in bacon fat instead of plain oil adds incredible flavor depth. The rendered fat from good quality bacon makes all the difference.
Egg Timing: Start the eggs just as you flip the patties. This ensures everything finishes cooking at the same time and the yolk stays beautifully runny to create a rich sauce when broken.
Assembly Order: Build from wet to dry - mayo on bottom creates a moisture barrier, while the lettuce protects the bottom bun from tomato juices. The egg goes on top so the yolk can drip down through all the layers.
Make-Ahead Prep: Beetroot can be roasted up to 3 days ahead and stored in the fridge. Patties can be formed a day ahead - just cover and refrigerate until ready to cook.
True Blue Additions: For maximum Aussie authenticity, add a slice of pineapple and use real Australian tomato sauce. Some regions also add a fried onion ring or mushroom slices.
Storage: Leftover cooked patties keep for 3 days refrigerated and can be reheated gently in a covered pan with a splash of water.