Aussie Burger with the Lot
Prep time
Cook time
Total time
This is how I cook and stack my best burger
Recipe type: Main
Cuisine: American
Serves: 3
  • 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
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.
Serve alongside your choice of cobs of sweet corn, French fries, onion rings, potato salad or potato chips.
Recipe by Orgasmic Chef at