World’s Best Burger: The Aussie Burger
The Aussie Burger: The “World’s Best” Burger!
Fair Dinkum!
When Jeff and I aren’t making “regular” burgers, we’re making Aussie Burgers.
Look! You can barely see the patty in this thing — it’s partially hidden by all the exciting condiments!
We were introduced to these amazing things by our Aussie mate, Natalie.
We met Natalie and her family in 2006. They moved in right next door to us in Italy.
Natalie invited us over for Aussie Burgers.
We were just a tad reluctant to slap a fried egg and pickled beets on our burger, but she assured us we’d love it . . . and she was right!
I understand an Aussie Burger “with the lot” will have pineapple, tomatoes, lettuce, pickles, and BBQ sauce — in addition to everything pictured here.
We need to try that . . . once we figure out how to contain it all under one bun!
When I go to Australia, I’m heading straight for an Aussie Burger “with the lot”!
ENJOY – The Recipe Wench
World’s Best Burger: The Aussie Burger
Print recipe
| Serves | 4 |
| Meal type | Main Dish |
Ingredients
- 1 Pound hamburger meat (best choice for burgers is 80% lean. If you want larger patties, increase the amount of hamburger accordingly.)
- 4 Slices sharp cheddar cheese
- 1 Medium onion (thinly sliced)
- 4-8 Slices bacon
- 8-12 Slices pickled beets
- 4 eggs
- other burger condiments, as desired (tomato, pickles, lettuce, pineapple, BBQ sauce, mayo, mustard, etc.)
- 4 hamburger buns or kaiser rolls
Note
This has to be the World's Best Burger! For tips on making awesome hamburger patties, I found The Burger Lab's Tips for Making Better Burgers to be really helpful. Anything for a better burger, right???
Enjoy! - The Recipe Wench
Directions
| Prep the Patties! | |
| Step 1 | |
| Heat up your grill! Form hamburger into 4 patties a little larger than the size of the buns/rolls, if possible. As you form the patties, keep your touch light -- no manhandling the meat! Keeping a light touch will result in a more tender, juicy burger. It's science! Lastly, put a slight dimple in the center with your thumb. This will help the meat to maintain its flat shape instead of puffing up when it cooks. Salt and pepper the patties. (Adding salt before you make the patties will result in a dense, dry patty because salt breaks down the proteins and draws out the moisture from the meat. Not what you're looking for in a hamburger.) | |
| Prep the Toppings | |
| Step 2 | |
| I would do the prep in the following order: - slice cheese, onions, pickles, tomatoes, pineapple, lettuce, pickled beets (if necessary) - fry bacon then remove to paper-towel-lined plate to drain - in bacon pan, saute onions until browned then drain on paper towels - in bacon/onion pan, add a bit of oil, if necessary, and fry eggs. Drain on paper towels Place cooked bacon, onions and eggs in warm oven while patties are grilled and buns are toasted | |
| Cook Patties and Toast Buns on Grill | |
| Step 3 | |
| Cook patties to desired doneness. Using a meat thermometer will take the guesswork out of the equation. 140°F for medium 150°F for medium-well 160°F for well done Throw cheese on and toast the buns for the last couple minutes. | |
| Assemble and Enjoy | |
| Step 4 | |
| There's no right or wrong here! Start with bun, then burger and cheese. After that, use your creativity! | |
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