AUSSIE BURGERS WITH THE LOT
Stack your grilled beefburgers with cheese, bacon, pineapple, beetroot, tomato and lettuce - the Australian way
Provided by John Torode
Categories Main course
Time 1h10m
Yield Makes 6
Number Of Ingredients 15
Steps:
- To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, right). Put them in the fridge and, if possible, leave to chill for at least 1 hr. They can be made up to 2 days ahead.
- To cook the burgers, get the barbecue good and hot with the coals glowing. You don't need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.
- While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like.
- Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.
Nutrition Facts : Calories 1009 calories, Fat 64 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 67 grams protein, Sodium 4.2 milligram of sodium
AUSSIE BURGERS
The Aussie way to serve burgers, perfect for summer BBQs
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)
- Sort out your ingredients: Slice the beetroot and split the naan breads.
- Toast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.
- Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn't go amiss, either.
Nutrition Facts : Calories 352 calories, Fat 11.4 grams fat, SaturatedFat 5.3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.6 grams sugar, Fiber 1.9 grams fiber, Protein 33.7 grams protein, Sodium 1.25 milligram of sodium
AUSSIE WORKS BURGER
My Australian husband first made these burgers a few weeks after arriving in the USA. They became a hit with our family. They're a bit messy but delicious. Hunger busting burgers topped with every topping imaginable. Wrap your laughing gear around that. Stretch! Crikey! It's a meal in one go.
Provided by SuzAnne Smith
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for high heat.
- When the grill is ready, lightly oil the grilling surface. Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.
- Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
- To Assemble sandwiches: Set bottom of kaiser roll on a plate, and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beet, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise as desired. Place over the burger. Repeat with remaining burgers.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 44.5 g, Cholesterol 299.9 mg, Fat 37 g, Fiber 3.8 g, Protein 43.1 g, SaturatedFat 14.4 g, Sodium 1194.5 mg, Sugar 18.6 g
AUSTRALIAN HAMBURGER
Steps:
- Collect together sliced cold ingredients (cheese, beat slice(s), tomato, lettuce, pineapple) and put aside. On a griddle set to 350 degrees, (medium high) grill seasoned & moistened (with bread crumbs already mixed in) mince (hamburger), onion, egg (in egg ring & break the yoke), bacon. Make sure onions are WELL DONE! Add even more if you need to. (I do)! :-) Lightly butter toasted buns. Spread sauce on bun. Together with cooked ingredients, build the hamburger. Salt & Pepper to taste. Enjoy with a nice cold beer. Tips: Slowly fry the egg! Break the yoke so that you don't 'wear' it! Lightly fried tomato slice adds sweetness and even more 'body' to the flavor. If you like, lightly grill the pineapple along with the other cooked ingredients also. I made this for some of my 'American' friends. I said, "Don't 'knock it' until you try it". I finished up making another 6! :-)
Nutrition Facts :
AUSSIE BURGERS
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 8
Steps:
- Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.
Nutrition Facts : Calories 671 g, Fat 42 g, Fiber 2 g, Protein 40 g
AUSSIE BURGER
Provided by Andrea Albin
Categories Bread Sandwich Dinner Lunch Ground Beef Beet Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
- Combine ketchup, mayonnaise, and chile paste.
- Mix beef with 1 teaspoon salt and 1/2 teaspoon pepper, then form into 4 (4 1/4-inch-diameter) patties.
- Lightly toast rolls on grill.
- Pat pineapple dry and brush with 1/2 tablespoon oil.
- Oil grill rack, then grill pineapple and burgers, covered only if using a gas grill, turning once, until pineapple is tender and caramelized and burgers are medium-rare, about 4 minutes total.
- Heat remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat until hot, then fry eggs.
- Spread chile mayonnaise on rolls, then assemble burgers with pineapple, beets, eggs, lettuce, and tomato.
AUSSIE HAMBURGER
Every now and then, I just have to have a hamburger! It's got to be good! And preferably homemade. This is a Jeremy Vincent recipe and it tastes great! When making the burger remember to gauge the diameter of the pattie against the size of your the bun. Tomato chutney can be used instead of sauce and I love adding a fried egg to my burger! Of course the thickness of the burger may alter the cooking time.
Provided by Tisme
Categories Australian
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the chopped onion, chilli sauce, Worcestershire sauce, mustard and beaten egg in a large bowl. Crumble the beef mince over the mixture and mix well and shape mix into four patties.
- Grill or pan fry over medium heat for 6 minutes on each side until the juices run clear. Remember also to toast your hamburger bun's!
- During the last minute of cooking, top each pattie with two triangles of cheddar cheese and one triangle of Swiss cheese.
- Serve on buns with lettuce, tomato, onion, bacon, beetroot, tomato sauce and mustard if desired.
AUSSIE BEEF BURGERS
An Australian beef burger that puts all the flavour in the burger and can be served with plain sides like bread and a little sauce. This is quite a mild tasting burger, if serving for people who enjoy hot foods add chili sauce and/or chopped chili.
Provided by Peter J
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients very well in a bowl and place in refrigerator for an hour or so (optional).
- Form into burgers the size and shape of your liking, keeping them rounder but fairly flat helps them cook throughout.
- Cook on a BBQ or grill around 7 minutes per side or until done to your preference. The carrot and onion make this a little crumblier than some burgers so turn carefully.
Nutrition Facts : Calories 353.4, Fat 21.3, SaturatedFat 8.1, Cholesterol 166.8, Sodium 215.3, Carbohydrate 11.2, Fiber 1.3, Sugar 3.1, Protein 27.6
AUSTRALIAN STYLE HAMBURGER
From alldownunder.com, they describe this as 'Aussie hamburger ordered "with the lot" - beetroot, pineapple, fried egg, bacon, grilled onion, cheese, tomato, lettuce'. Sounds like a big tasty burger to me!
Provided by loof751
Categories Australian
Time 20m
Yield 1 burger, 1 serving(s)
Number Of Ingredients 11
Steps:
- Cut the hamburger roll in half and butter both halves.
- Toast both bun halves on the grill.
- Fry the meat patty, the bacon rashers and the onion.
- Flip the meat patty over and add cheese on top.
- Fry the egg.
- Butter the bun and add tomato sauce to taste. Assemble the hamburger: lettuce, tomato, beetroot, onion, pineapple & the meat patty. Top with bacon, egg, cheese and bun top.
Nutrition Facts : Calories 842.3, Fat 48.5, SaturatedFat 21.3, Cholesterol 260.5, Sodium 1124.7, Carbohydrate 72.3, Fiber 8.2, Sugar 24.6, Protein 31.8
AUSSIE BURGER WITH THE LOT
This loaded Australian Burger is a mile-high burger with egg, bacon, cheddar cheese, pineapple, pickled beets, and more. If you love burger toppings, this one is for you!Yield: 4 burgers
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Preheat your grill to a medium heat.
- In a small bowl, mix together ketchup, mayonnaise, and hot sauce. Set aside.
- Fry your bacon in a medium skillet over medium high heat until cooked to your preferred done-ness. Remove the bacon from the skillet and place on a paper towel lined plate.
- Crack the four eggs into the hot bacon grease and fry the eggs until the whites are cooked, but the yolks are still jiggly, 2-3 minutes. Remove the fried eggs from the pan.
- Place the burger patties on the pre-heated grill. Cook for 5-7 minutes on each side, until firm and cooked to your desired done-ness. (Actual cooking time will depend on the thickness of the burgers and the heat of your grill. If using packaged burgers, refer to the package instructions.) Remove the burgers from the grill and let rest for 2-3 minutes, covered with aluminum foil to keep warm.
- Construct the burgers by layering lettuce, tomato, pineapple, beets, and onion on one half of the bun, followed by the burger patty. Continue, layering the cheese, bacon, and finally the fried egg. Top everything off with the top bun, slathered with the chili mayo.
- Un-hinge your jaw and get ready to enjoy this epic tower of a burger!
More about "aussie hamburger food"
CLASSIC 70S-STYLE HAMBURGER RECIPE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 30 minsCategory Main-Course
- 1. Put the onion, garlic, water, salt and oil in a saucepan, stick on the lid and boil it fiercely for 6-8 minutes. Then remove the lid and continue to cook on a high heat until the water has completely evaporated and the onions are sizzling, very soft and starting to turn golden.
- 2. Remove from the heat, spoon them into a mixing bowl and leave to cool. Add the egg, and a teaspoon each of soy sauce, Tabasco and Worcestershire sauce.
- 3. Add the mince and breadcrumbs then work everything together evenly with your hands. Divide into six x 220g portions, shape into burgers then refrigerate for a few hours before using if you have time. Either grill or fry as you prefer.
AUSTRALIA'S 10 MOST POPULAR TRADITIONAL FOODS | SKYSCANNER ...
From skyscanner.com.au
- Chicken Parmigiana. This classic Aussie chicken dish – with roots in Italian-American cooking – is a staple offering on pretty much every pub menu in the country.
- Barbecued snags (aka sausages) It’s no surprise that Aussies love to grill, and nothing is more important to a good barbie than a decent sausage – whether you’re at a mate’s place or at your local Bunnings for a sausage sizzle.
- Lamingtons. Widely recognised as the ‘National Cake of Australia’ after the National Trust of Queensland voted this sweet treat an Australian icon, named as it was after Lord Lamington, a former Governor of Queensland.
- A burger with ‘the lot’ If tomato, lettuce, onions and a juicy meat patty just isn’t enough burger, then maybe you should try the Aussie gut-buster with ‘the lot’.
- Pavlova. Both Australia and New Zealand lay claim to inventing this famous dessert, created in honour of the Russian ballerina Anna Pavlova’s visit to Australasia in the 1920s.
- Meat pies. You may think that a pie’s a pie, available in any flavour with any filling. However, a traditional Australian pie should be hand-sized, filled with mincemeat and gravy, and topped with tomato sauce.
- Barramundi. Forget about fish and chips, feast on fresh Australian barramundi, a name which means ‘large-scaled river fish’ in the Aboriginal language in the Rockhampton area.
- Vegemite on Toast. Not a particularly complicated dish, but still a much-loved serving, Vegemite on toast is great for breakfast, lunch or as an anytime snack.
- Pumpkin soup. Australian food isn’t all about grilled meats and seafood. There are a wide range of vegetarian dishes out there too, including a hearty bowl of pumpkin soup.
- Grilled kangaroo. Lean and tasty, kangaroo is one of the healthiest meats around, as well being a national icon. But you better like your steak blue, or at least rare as Kangaroo is notoriously difficult to cook and can dry out quite easily if left on the barbie too long.
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HAMBURGER - WIKIPEDIA
From en.wikipedia.org
Created by Multiple claims ( see text) Place of origin Germany or United States (disputed)Main ingredients Ground meat, breadServing temperature Hot
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5/5 (5)Total Time 40 minsCategory DinnerCalories 970 per serving
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AUSTRALIAN FOOD: 40 DISHES LOCALS CALL THEIR OWN | CNN TRAVEL
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Estimated Reading Time 7 mins
- Hamburger with beetroot. You can eat burgers all over the world, but nothing is more Australian than slinging a piece of beetroot on top a pattie made with Aussie beef.
- Green chicken curry pie. Australians love Thai food. They also love pies (a lot). Put a Thai chicken green curry inside a pie casing and you get the Aussie variant of a green curry.
- Chicken and corn soup. Australia has embraced Chinese food. There’s an abundance of Chinese restaurants dotted throughout every city and town. Chicken and corn soup is a staple of these menus and it’s so good, we call it Australian.
- Fantales. A favorite Australian food, the delectable bite-sized treat is made up of chewy caramel coated in milk chocolate. It’s renowned for yellow and blue wrapping scribed with movie trivia, a marketing move that has endeared the treat to DVD groupies and movie goers.
- Crab sticks. They’re called crab sticks, but do they contain any crab? Crab sticks are an indispensable part of the culture, a dish in which processed, pulverized white fish flesh is shaped and cured to resemble crab leg meat.
- Barramundi. Perhaps the most Australian of all fish varieties, Barramundi gets its name from the Aboriginal language meaning “large-scaled river fish.”
- Grilled kangaroo. Kangaroos abound in Australia. Why not eat the national animal? In some areas ‘roos overpopulate the terrain. Plus, the methane-free kangaroo is low in fat.
- Cheese and bacon roll. Not one for the health enthusiasts, but a favorite among those suffering from the effects of the night before. The cheese and bacon roll is, quite simply, a bread rolled topped in bacon chunks and cheese.
- Vanilla slice. This pastry originated in France, though there it is called mille-feuille, which translates to a “thousand sheets.” In English it’s a vanilla slice, and Australians claim ownership of the vanilla-custard-filled, multi-layered pastry that’s dusted with icing sugar.
- Vegemite on toast. Happy little vegemites enjoy it for breakfast, lunch and tea, so goes the much-played anthem. This is as Australian food as it gets.
THE ALMIGHTY AUSSIE BURGER (OI OI OI) - BELLY RUMBLES
From bellyrumbles.com
5/5 (2)Total Time 35 minsCategory Main (Entree)Calories 1057 per serving
- Place beef mince in a bowl and season with salt and pepper. Using your hands work the seasoning through the mince. Shape mince into 4 beef patties.
- Cook beef patties until they are cooked and have formed a nice caramelised crust on one side. Then flip the patties and continue cooking.
AUSSIE BURGER WITH THE LOT RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Category Lunch
- Divide the mince into four equal portions, season with the salt and pepper and roll them into balls without pressing them together too much. Squash the balls and mould them into four thin patties about 1cm in diameter larger your burger buns (they will shrink as they cook). Chill the patties in the fridge for at least 10 minutes.
- Slice the pineapple in half horizontally to create thin rings. Place the pineapple and beetroot onto a piece of absorbent paper to remove excess moisture.
- Heat a large frying pan or hotplate over medium heat and add the olive oil. Fry the pineapple rings for a minute on each side until browned, then remove from the pan. Add the bacon and fry until cooked and browned, remove it from the pan, then add the patties and fry for about 3 minutes on one side, flip them over and add a slice of cheese to the top. Cook for a further 2 minutes until the patty is cooked through and the cheese melted. Cut the buns in half and place them, cut-side down, directly onto the frying pan or hotplate for about 2 minutes until toasted. Fry the eggs over low-medium heat for about 4 minutes until the white of the egg is set, but the yolk still runny.
- Spread a little mayonnaise onto the base of the bun. Add the lettuce, then place the cheese-covered patty on top. Add the bacon, pineapple, beetroot, tomato and egg, then add your barbecue sauce and secure the top of the bun with a skewer. Serve immediately.
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