Aussie humburger
The Australian burger — better known as the Aussie burger — is anything but ordinary. What makes it truly iconic is the addition of sliced beetroot and a fried egg layered over a juicy beef patty. It might sound unusual at first, but this sweet, savoury and slightly earthy combination is exactly what has made the Aussie burger a national favourite. It’s so popular in Australia that even major international fast-food chains feature their own version on the menu.
In this recipe, we take the classic Australian hamburger one step further by adding grilled pineapple. The caramelised sweetness of the pineapple pairs beautifully with the rich beef, the earthy beetroot and the creamy egg yolk. The result is a bold, satisfying burger that works just as well for a relaxed weekend lunch as it does for a summer barbecue or a hearty brunch. You can cook it on an outdoor grill (simply fry the eggs separately) or prepare everything in a pan — either way, it delivers big flavour. Serve on its own or with fries and a crisp green salad.
Ingredients
Method
- In a bowl, combine the minced beef with the grated red onion, salt and pepper. Mix gently, then divide into 4–6 portions and shape into slightly flattened patties.
- Heat 2 Tbsps of olive oil in a frying pan over medium-high heat. Once hot, cook the patties for about 4–5 minutes on each side, until nicely browned and cooked through. Keep warm.
- Lightly oil a grill pan and cook the pineapple slices on both sides until golden and lightly caramelised. Toast the halved burger buns in the same pan. In the remaining oil, fry the eggs sunny-side up.
- Assemble the burgers in this order: bottom bun, grilled pineapple, a lettuce leaf, 2–3 slices of beetroot, a slice of tomato, the beef patty, then the fried egg. Finish with the top bun.
- Serve immediately while warm – on its own, or with fries and a crisp green salad.