Australia has a reputation of having a very laid back culture. That doesn’t mean they are lazy, but rather have a more relaxed and “enjoy the world” kind of attitude towards life. And that is clearly reflected on their food preferences. BBQ is big in Australia, where people love to enjoy the outdoors, the sun, and friendly gatherings. While the phrase popularized by Paul Hogan on a famous commercial “throw another shrimp on the Barbie” refers to seafood, Burgers are huge in Australia. Especially, Burger with the Lot.
As the name implies, Burger with the Lot is basically a regular Burger with Lots of add-ons. It’s big, fun and very satisfying. To some, it might seem like a giant dish, impossible to eat without a fork a knife. But that’s partly the fun of it. It’s a dish that inspires to let loose and get your face and hands a bit dirty while going at it.
The trick to make Burger with the Lot is ‘mis en place‘ or in good english, prep. Have everything ready before starting to cook the Burgers. Slice the tomatoes, cut your veggies, prepare the mayo, toast that bacon. It’s actually a jolly thing to work on with a cold beer on a hand, on the garden for a summer afternoon with friends.
What makes this Burger so delicious is the combination of flavors. While you can skip some and add other things you like, some of them are essential. Pineapple slices for acidity, Pickled Beets for sweetness, Spicy Mayo for a hot kick and a Sunny Side Up Egg for… well…. IT’S EGG! Tomato slices and lettuce add freshness, and while cheese is not essential, it almost seems a sin not to add it. Also, adding some caramelized onions on top of the melted cheese is a wonderful addition.
Before the recipe I’d like to mention something… I forgot to put the pineapple slice on the burger for the photo! Dumb me. At home we were almost finished with our burgers before we noticed the perfectly grilled pineapple slices sitting on the kitchen laughing at us. We still had a chance to put them in what was left of our burgers and the flavour was beautiful with it. However, I was so enraptured with the Burger with the Lot that I forgot to include a photo of it with the pineapple… Oh, well. Next time.
- 1 lb ground beef, cold
- 1 onion, minced
- 4 garlic cloves, minced
- 3 tbsp chopped parsley
- 3 tbsp BBQ sauce
- 1 tbsp Mayo
- 1 cup bread crumbs
- 1/8 tsp ground cayenne pepper
- 2 tbsp Worcestershire sauce
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 egg, beaten
- 4 cheddar cheese slices
- 4 thick tomato slices
- 4 lettuce leaves
- 4 sunny side up eggs
- 4 - 8 slices of pickled beets (check LINK in the article above)
- 4 slices of grilled pineapple
- 8 bacon slices, fried until crunchy
- Caramelized Onions (check LINK in article above)
- 4 brioche buns or any burger bread buns
- 1/2 cup mayonnaise
- 3 tbsp sriracha
- 1 tbsp lemon juice
- Mix the patty ingredients in a bowl. Combine ingredients with a wooden spatula first, then finish with your hands. Don't over mix or the burgers will be mushy.
- Divide mixture into four pieces, for balls from each piece then flatten into a thick patty. Refrigerate for 20 minutes.
- Brush a nonstick skillet with oil and turn the heat to medium high. Cook the patties for about 4 minutes each side for medium to medium well doneness. When you flip them, place a slice of cheese on top of it so they melt a little.
- Spread the spice mayo on the bread.
- Place the cooked burger and the rest of the ingredients on top as you please. Be careful it doesn't fall... It will be TALL!