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Aussie Burger with the Lot

May 19, 2015 by Maureen 68 Comments

Aussie Burger with the Lot

National Burger Day is May 28th and the kind folks at ZoOSh who make outstanding dressings and mayonnaise asked me to come up with a burger guaranteed to put a smile on anyone’s face. I think I did it.

When I first moved to Australia more than twenty years ago, I had a lot to get used to. First, when John asked me what I wanted for tea and I said Earl Grey but he meant dinner. Then we went to a pub and he said, ‘Your shout,’ and I looked at him with a very bewildered stare. It was my turn to pay the bar tab. (Actually looking bewildered caused him to pay so my win.)

When we stopped at a fish and chip shop we went in and John ordered his and I asked for a burger and the kind man behind the counter said, “With the lot?” I was totally lost. “Uhhh, I guess so,” I said meekly.

Aussie Burger with the Lot

Imagine the look on my face when a burger like this was passed across. “The Lot” turns out to be not only the burger and cheese but tomato, lettuce, mayonnaise, grilled onions, a slice of pineapple, a couple of slices of beetroot, some bacon and a fried egg. Yes, I was flabbergasted and asked how anyone could get their mouth around it.

It turns out, if you squish it all together, you can get a bite of most everything in each bite. (Australians can eat this one without so much as a dribble.)  I was fairly new to Australia so I ate mine with a knife and fork – just like I did with the Aussie meat pie. I got way too many eye rolls and realised that I needed to learn to eat like the locals.

Aussie Hamburgers

I make burgers at home a few times a year and I have some guidelines that ensure I’m able to put a well-cooked, juicy burger on the bun every time:

  1. Make your own burger buns (my recipe for brioche burger buns is below)
  2. Buy the right meat – a mixture of 80% lean to 20% fat.
  3. Don’t muck around with the meat. Don’t make a meatloaf out of it, just lightly form it into a circle larger than the bun and definitely don’t smash it in a press.
  4. Repeat:  Make the burgers bigger than the circumference of the bun as the meat will shrink as it cooks and nobody wants to hunt in the bun for the meat.
  5. Make it big enough to taste. Paper thin burgers are for fast food joints.
  6. Poke an indentation in the top (this will be the bottom when you flip) – it will keep the burger flat.
  7. Toast the buns. That little bit of toasting makes a big difference in taste.
  8. Salt and pepper the side going on the grill just before you plop it on. Salt and pepper the top just before flipping.
  9. I never close the grill as I don’t think they cook right with the cover closed. I’d never roast a burger.
  10. I also never smash the juices out of the burger with the spatula thing while they’re cooking as the burgers end up tasting like cardboard.
  11. Put them on a hot grill, flip after 5 minutes when just a bit of juice comes to the top indicating turn time, then turn down the grill and cook another 3-4 minutes. Once you’ve flipped, wait one minute before adding cheese.
  12. Remove from the grill and tent with foil while you toast the buns

Today I served our burgers with home made fries and onion rings and served them with some ZoOSh Garlic Aoili made from free range eggs. This company won my heart by treating humanely the hens who give them their eggs. I probably didn’t need the deep fried goodies on the side but hey, it’s National Burger Day on the 28th and that calls for fries AND onion rings and that might be a rule, I’m just not sure.

Do YOU have a ‘yummy face?’ I definitely do after eating my burger.

This post is brought to you by ZoOSh, so please follow them on Facebook? Even though they’ve been around since 2013 and I’m just now learning about their products. I used their Kickin’ Coleslaw dressing on my Broccoli Coleslaw for our Mother’s Day picnic and everyone loved it. I used their “It Must Be Love Creamy Potato Salad dressing” today and and along with the potatoes, eggs and bacon, I tossed in a few celery seeds. I like to know a company’s products before writing about them.

ZoOSh also has a line of salad dressings that I’d love to try – the Mango Chilli and Lime sounds really good. I’d also want to use some of their Rock’n Ranch as a raw veggie dip.

My thanks to ZoOSh for not only sponsoring this post but also introducing me to some really good products. “ZoOSh is a trademark of Mondelez International Group used under license.”

Brioche Hamburger Buns

Here’s my brioche hamburger bun recipe!

5.0 from 16 reviews
Brioche Hamburger Buns
 
Print
Prep time
45 mins
Cook time
20 mins
Total time
1 hour 5 mins
 
These buns are light and delicious with a burger.
Author: Maureen Shaw
Recipe type: Bread
Cuisine: French
Serves: 10
Ingredients
  • 1¼ cups milk, warmed (about 43C/110F)
  • 2 tablespoons instant yeast
  • 2 tablespoons sugar
  • ⅓ cup unsalted butter, melted
  • 1 large egg
  • 3¼ cups to 3½ cups bread flour
  • 1 teaspoon salt
  • 1 egg beaten for the egg wash
Instructions
  1. In the mixing bowl add the warm milk, the sugar and the yeast. Stir for a few seconds and leave to activate the yeast. If this doesn't happen, you have dud yeast - start over.
  2. Add in the butter and egg and mix to combine.
  3. Switch to a dough hook and add in the flour and the salt and knead for about 6 minutes or until the dough is elastic and smooth.
  4. Place in a greased bowl and leave to rise in a warm place for about 40 minutes.
  5. Preheat oven to 200C/400F and grease a baking sheet or line with baking paper.
  6. Punch down dough and dump onto a floured surface or silicone mat (won't need flour for that)
  7. Cut the dough into 80 gram/3 ounce pieces and shape into balls and place on the baking sheet. Once all are on the sheet, flatten with your fingers.
  8. Let rise for 30 minutes or so and then brush with the egg wash before placing them into the oven for 20 minutes.
Wordpress Recipe Plugin by EasyRecipe
3.3.3070

Here’s how I made and stacked my Aussie burger with The Lot.
5.0 from 16 reviews
Aussie Burger with the Lot
 
Print
Prep time
15 mins
Cook time
9 mins
Total time
24 mins
 
This is how I cook and stack my best burger
Author: Maureen Shaw
Recipe type: Main
Cuisine: American
Serves: 3
Ingredients
  • 500 grams beef mince 80% lean, 20% fat
  • 1 onion sliced and sauteed until translucent
  • 3 slices of cheese
  • 6 slices of tinned beetroot, patted dry on a piece of paper towel
  • 9 slices of pickle
  • 3 pieces of lettuce - use your favourite
  • 3 large pieces of bacon, cooked crispy
  • 3 fried eggs
  • 3 slices tinned pineapple
  • 6 slices of fresh tomato
  • 6 teaspoons ZoOSh Free Range Egg Mayonnaise
  • 3 hamburger buns sliced (I made brioche buns, recipe below)
  • Mustard
  • Ketchup
Instructions
The Prep
  1. Slice and grill the onions
  2. Drain beetroot and pickles
  3. Fry eggs
  4. Slice buns in half
Cooking the Burger
  1. Heat a BBQ grill to hot
  2. Divide the beef mince into 3 equal portions.
  3. Gently make 3 balls and lightly press down to flatten. You don't want to smash the beef or it will be tough.
  4. In the center of each patty, press down with your fingers until you nearly make a hole - this keeps the burger from puffing up in the middle.
  5. Sprinkle salt and pepper to the bottom side of each patty (the side without the indentation) and toss the seasoned side down on the hot grill and leave it there for about 5 minutes (every grill is different)
  6. Sprinkle salt and pepper and flip each burger and cook for 3-4 more minutes.
  7. After a minute or so, add the cheese to each burger.
  8. Remove from the grill and place on a plate and tent with foil.
  9. Toast the buns until golden brown
Stack the Burgers
  1. On a plate place the bottom bun then add
  2. burger and cheese
  3. bacon
  4. ketchup
  5. mustard
  6. fried egg
  7. slices beetroot
  8. fried onions
  9. pineapple slice
  10. lettuce
  11. tomato slices
  12. slices of pickle
  13. Then spread the top bun with the mayonnaise and it's ready to serve.
Notes
Serve alongside your choice of cobs of sweet corn, French fries, onion rings, potato salad or potato chips.
Wordpress Recipe Plugin by EasyRecipe
3.3.3070

 

Filed Under: Recipes, Sandwiches Tagged With: aussie burger with the lot, brioche buns, homemade hamburger buns

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Comments

  1. Debbie Russell says

    May 19, 2015 at 3:39 pm

    WOW! This looks delicious and I am going to make my own hamburger buns from now on. I’m disgusted with the store-bought breads that are stale and tasteless. Thanks M!

    Reply
  2. Laura (Tutti Dolci) says

    May 19, 2015 at 3:45 pm

    Now that is a burger! And those brioche buns are perfection!

    Reply
  3. Lizzy (Good Things) says

    May 19, 2015 at 3:59 pm

    Ooooooh, I LOVE a burger with the lot. Yours looks quite divine, Maureen… and thanks for the intro to ZoOsh.

    Reply
  4. Nancy | Plus Ate Six says

    May 19, 2015 at 7:04 pm

    There is no way you can have a burger and not have onion rings and fries. And I may have just licked the screen when I scrolled down to that burger photo……

    Reply
    • Maureen says

      May 19, 2015 at 9:29 pm

      I love you. 🙂

      Reply
  5. Sneha says

    May 19, 2015 at 7:09 pm

    Heyya.. WOW! This looks delicious and I am going to make my own hamburger buns from now on. I’m disgusted with the store-bought breads that are stale and tasteless.Now that is a burger! And those brioche buns are perfection 🙂 Thanks for sharing…. 🙂

    Reply
    • Maureen says

      May 19, 2015 at 9:29 pm

      These buns were great with the burger.

      Reply
  6. Lorraine @ Not Quite Nigella says

    May 19, 2015 at 7:42 pm

    Your burgers look great! I tried a Zoosh dressing, actually two (they were on sale) and one of them was really, really runny and I wasn’t able to pour it properly. I think they may have to repackage that one! 😛

    Reply
    • Maureen says

      May 19, 2015 at 9:30 pm

      I tried three and was pleased with all three. I love mayo on a burger.

      Reply
  7. Gourmet Getaways says

    May 19, 2015 at 11:31 pm

    Now, that’s a tall, thick, scrumptious burger! Mango Chilli and Lime sounds intriguing. Would love to try that out!!!

    Julie & Alesah
    Gourmet Getaways xx

    Reply
  8. jo@jocooks.com says

    May 20, 2015 at 2:06 am

    LOL you had me laughing. Now that’s what I call a burger, must be a challenge to bite into one, but I’m sure worth all the effort. 🙂

    Reply
    • Maureen says

      May 20, 2015 at 10:21 am

      Jo, you’d be surprised what Aussies can eat. They can eat a meat pie in one hand, while holding a beer in the other and not spill a bit of either one. I’m still pretty much a failure at pie eating.

      Reply
  9. Nataliya Friend says

    May 20, 2015 at 3:30 am

    Ahhh, I miss burgers with the lot. And I had to see this post just before lunch time! Those brioche buns look perfect, too. One thing I can’t get my head around is why, at least in Seattle, free range eggs are everywhere but I’ve never seen a free range egg mayo. It seems a logical next step.

    Reply
    • Maureen says

      May 20, 2015 at 10:20 am

      That’s what I thought, Nataliya! I was impressed that they spent the extra money to treat the hens better.

      Reply
  10. immaculate says

    May 20, 2015 at 3:34 am

    Now that is some burger – Maureen. I didn’t even know burger day is next week – am firing up the grill !!!! AND am going through all your burger tips – Thanks for sharing!!!

    Reply
  11. John@Kitchen Riffs says

    May 20, 2015 at 3:47 am

    Heck, the name ZoOSh alone is enough to put a smile on my face! But these burgers? Oh, yes. I agree with you on not covering the burgers when on the grill. But when I cook them indoors (panfry in a cast iron pan) and they’re really thick, I like to brown them on each side, then stick them in the oven for a few minutes. Same way I cook steak. Really good, and they cook pretty evenly that way. But outside on the grill is the best!

    Reply
    • Maureen says

      May 20, 2015 at 10:10 am

      I cook steak that way too.

      Reply
  12. minnie@thelady8home says

    May 20, 2015 at 4:12 am

    I just have two words….OH!! MY!!!!! That’s orgasmic food.

    Reply
  13. Suzy @ The Mediterranean Dish says

    May 20, 2015 at 4:13 am

    I want a burger with “the lots!” AWESOME! I’ll use that term to describe anything I want done right and loaded with the works! Thanks for sharing more about ZoOSh! I’ll have to do some research to figure out if I can get my hands around some of their dressings here in my area.

    Reply
  14. mila says

    May 20, 2015 at 4:35 am

    OMG Maureen!!! This is magnificent!!!! And your pictures!!! Wow! That is one great looking burger!!!

    Reply
    • Maureen says

      May 20, 2015 at 10:08 am

      Thanks, Mila!!

      Reply
  15. SallyBR says

    May 20, 2015 at 5:02 am

    Awesome post, Maureen! Not sure what I liked the most, the first shot of the burger (thanks for the lesson on “The Lot”), the story on your boo=boos with the language (I’ve got my shares), or the final video on the yummy face, that was priceless

    the brioche buns are my favorite type for hamburgers, actually, so you hit all my soft spots with this post

    Happy Burger Day!

    Reply
  16. Marilyn Lesniak says

    May 20, 2015 at 5:14 am

    I love cooking burgers on the grill. After 30 years I pretty much do it like ypu. You did teach me though not to season and not to cover. I am going to try that! We live in the country so I got in the habit of closing the lid to keep bees, birds, deer and coyote away. Copied and saved! Thanks Maureen.

    Reply
    • Maureen says

      May 20, 2015 at 10:07 am

      I think if bugs got on my burger, I’d shut the lid too!

      Reply
  17. Rachel (Rachel's Kictchen NZ) says

    May 20, 2015 at 5:43 am

    Oh, delicious National Burger Day – my kind of burger miss the egg, it’s a fun thing I really handle egg on a burger! But I do eat bacon and sandwiches – weird I know. You burger do look spectacular and I have mark National Burger Day on my calendar:)

    Reply
  18. Raymund says

    May 20, 2015 at 6:02 am

    Now thats what I call the perfect burger, look at that beauty so orgasmic

    Reply
    • Maureen says

      May 20, 2015 at 10:06 am

      Amen 🙂

      Reply
  19. Glamorous Glutton says

    May 20, 2015 at 6:35 am

    Funnily we were just discussing Aussie burgers yesterday. Beetroot in a burger seems really weird, but I guess it’s what you’re used to. There isn’t a typical Brit Burger- it’s all about searching out the good ones. GG

    Reply
  20. mymansbelly says

    May 20, 2015 at 6:51 am

    Sorry for the short comment but….YOU.ARE.KILLING.ME.WITH.THIS.BURGER!

    Reply
    • Maureen says

      May 20, 2015 at 10:05 am

      I love you too, Pam!

      Reply
  21. A_Boleyn says

    May 20, 2015 at 7:32 am

    I’ll never say no to a hamburger … and those brioche buns. I’d love a few right now. And those onion rings are mouth watering too.

    Reply
  22. Nagi@RecipeTinEats says

    May 20, 2015 at 8:02 am

    WOW! That is a serious burger! I have no idea how I would fit that in my mouth but I sure would try!

    The frequency with which you post continues to astonish me. I wish I had your energy.

    Reply
  23. Marissa | Pinch and Swirl says

    May 20, 2015 at 8:14 am

    “with the lot” is right!! Holy Moly, Maureen!! Gorgeous photo and I would love to (attempt to I should say 🙂 ) take a big bite of that burger! Gorgeous brioche buns too…

    Reply
  24. Chris Scheuer says

    May 20, 2015 at 8:59 am

    You forgot to tell us how to open our mouths that wide! Oh my goodness, that burger looks amazing. I want one right now! But I have to say, it would have put a much bigger smile on my face if it was actually sitting in front of me instead of on my computer.

    Reply
  25. Norma Chang says

    May 20, 2015 at 9:57 am

    Did not know there is a National Burger Day. The sure is some burger, looks delicious, I too would eat it with knife and fork. I am hungry for one right this moment.

    Reply
    • Maureen says

      May 20, 2015 at 10:01 am

      I would too because I couldn’t get that in my mouth!

      Reply
  26. Olivia @ mademoiselleinsydney says

    May 20, 2015 at 10:33 am

    Oh I had no clue about “the lot”! Was reading a book about hamburgers the other day and they were using dry aged beef fat for the 20% fat in the patty! I’m yet to try sourcing dry aged beef fat, but it would apparently give more depth of flavour 🙂
    Your burger looks perfect! I’m not sure I could manage to have a piece of every layer even if I were squishing it like a mad woman though 🙂

    Reply
    • Maureen says

      May 20, 2015 at 2:29 pm

      Dry aged beef for a burger sounds delicious and incredibly indulgent. I’m in!

      I couldn’t eat that burger if my life depended on it. I could eat the bottom bun and the burger. 🙂

      Reply
  27. Tricia @ Saving room for dessert says

    May 20, 2015 at 10:51 am

    That is a wonderful looking burger. The rolls look perfect. I think it would be fun to watch somebody eat that! so much to get used to in a new place – looks like you did just fine 🙂

    Reply
    • Maureen says

      May 20, 2015 at 2:29 pm

      He vacuumed it up. No spills. 🙂

      Reply
  28. Hotly Spiced says

    May 20, 2015 at 2:12 pm

    I’m sure the people at ZoOSh must be very happy with what you’ve come up with because you’ve definitely given them a burger! Look at the height of it! I can’t believe John was able to eat that without making a mess. I would have been wearing it all down my shirt. Best looking burger I’ve seen in a long time! xx

    Reply
    • Maureen says

      May 20, 2015 at 2:28 pm

      I don’t know how he does it. His mouth doesn’t look that much bigger than mine. 🙂

      Reply
  29. Joanne T Ferguson says

    May 20, 2015 at 5:42 pm

    WOW and what a burger Maureen and what great sauces too!
    I will have to check them out soon!
    This looks to be The Dagwood of all burgers!
    Happy National Burger Day! Sharing!

    Reply
    • Maureen says

      May 20, 2015 at 9:10 pm

      I wonder if Aussies have dagwoods?? 🙂

      Reply
  30. Mary Frances says

    May 20, 2015 at 11:56 pm

    These look so fabulous! It’s a mouthwatering monster of a burger and I bet those homemade brioche buns take it over the top!

    Reply
  31. Mary Frances says

    May 21, 2015 at 12:16 am

    Maureen, The Lot looks like reason enough to visit Australia!! I’ll have to try making some brioches for our next bbq!

    Reply
  32. Bam's Kitchen says

    May 21, 2015 at 12:16 am

    Maureen, I have found myself just speechless staring into your dreamy photos of the “ultimate burger” This is one of the best burgers I have ever seen. the boys have seen your photos over my shoulder and I have already got the items needed on my grocery list for tomorrows dinner. You should submit this one to food porn for sure!!! In the mean time I am sharing with the world and pinning!

    Reply
  33. Chineka @ Savor The Baking says

    May 21, 2015 at 8:46 am

    These burgers will definitely put a smile on anyone’s face. I love how you included a recipe to the buns.

    Reply
  34. Tara Noland says

    May 21, 2015 at 9:26 am

    I am drooling big time here looking at that burger. It is amazing!! I loved Aussie burgers when we visited there many years ago. You have such great toppings like the perfect egg and I also had beets on a burger. Now we are talking my kind of eats!!

    Reply
  35. ChopinandMysaucepan says

    May 21, 2015 at 9:53 am

    Dear Maureen,

    The look on your face would have been priceless when you encountered all the local idiosyncrasies twenty years ago.

    Hands down, this is one of the best looking homemade burgers I have seen. After all, it’s made by a Yank and what more with your very own brioche recipe 🙂

    And thanks for all those handy tips to make a great burger.

    Reply
    • Maureen says

      May 21, 2015 at 11:03 am

      The first month here certainly made me think twice about what I was getting into. It all seems so normal now. 🙂

      Reply
  36. Juliana says

    May 21, 2015 at 10:53 am

    OMG Maureen, I would love to have a bite, a big one…of this burger…looks awesome with all the stuff in it…and yes for the egg…oh! Even better with homemade buns…
    Hope you are having a wonderful week 🙂

    Reply
    • Maureen says

      May 21, 2015 at 11:03 am

      You’d have the same problem getting it all into your mouth at once as I do. 🙂

      Reply
  37. Pam says

    May 21, 2015 at 11:25 am

    Lots of deliciousness here, Maureen! Love those buns and the burgers sound perfect. I can’t think of anything better than a good burger! Thanks for the recipes!

    Reply
  38. mjskitchen says

    May 21, 2015 at 12:42 pm

    And just how does one fit a burger like this in your mouth? 🙂 Now that’s a burger! I’ve got to start making my own burger buns because you must can’t find good buns anymore. Yours look perfect and what a hamburger bun should be.

    Reply
  39. Simply Sweet Justice says

    May 21, 2015 at 1:51 pm

    WOW. So, when is Maureen’s Burgers opening?? 😉

    Reply
    • Maureen says

      May 21, 2015 at 3:22 pm

      Tomorrow!! Coming to the grand opening? 🙂

      Reply
  40. merryn@merrynsmenu says

    May 21, 2015 at 3:09 pm

    Now this is a burger with the lot! I have just discovered garlic aioli on a burger so you have really hit the mark here, my burger does not look anywhere near as nice as yours do … and those buns = yum 🙂

    Reply
  41. Eva says

    May 21, 2015 at 7:05 pm

    I don’t remember last time that I eat an good hamburguer! I would like try this one ! It looks so amazing ! I like you prepare your owns buns is still better 🙂

    Reply
  42. Helene D'Souza says

    May 22, 2015 at 7:50 am

    I wish you were teaching burger classes and I could learn from you. Just look at this pretty burger. My man loves burgers, he can eat one every day if the beef mince is great. How does one eat such a lot burger? You said john eats it without making a mess. how? I would make a mess!

    Reply
  43. Kristen @ The Endless Meal says

    May 23, 2015 at 11:12 am

    Maureen, that burger looks so darn good! Seriously, I want to reach through my computer screen right now. You’ve made me hungry!!

    Reply
    • Maureen says

      May 23, 2015 at 4:03 pm

      That’s my job, Kristen! 🙂

      Reply
  44. Anna @ shenANNAgans says

    May 23, 2015 at 6:59 pm

    May 28th just got a whole lot more exciting. 🙂 Love me a good burger, especially if the bun is brioche and its got beetroot & pineapple on it.

    Reply
    • Maureen says

      May 23, 2015 at 10:12 pm

      You just come on over!

      Reply
  45. Krystle says

    May 25, 2015 at 7:08 am

    Wow now that is what I call a burger! Not sure I could fit my mouth around it but I’m wiling to give it a go!!

    Reply
  46. Yum Girl says

    August 8, 2015 at 9:30 am

    This recipe has been chosen to be part of our Burgers, Sliders, and Dogs Recipe Roundup – we hope you will help us spread the word by sharing, pinning, and tweeting! All links go directly to your recipes and we hope you get lots of traffic! Kelli and Holli at Yum Goggle

    Reply
    • Maureen says

      August 8, 2015 at 10:32 am

      Thanks, Ladies!!

      Reply
  47. Dorothy Dunton says

    October 26, 2015 at 12:16 am

    Hi Maureen! I’ve not heard of Zoosh products but, as you well know living in rural East TN there are many products that are not available. I did discover Duke’s mayonnaise and sorghum! 🙂

    Reply

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