This loaded Australian burger is not for the faint of heart. But, if you’re up for the challenge, you will be rewarded by the stellar combination of flavors in this Aussie Burger. It is simply unlike anything you have ever tasted.
Making an Aussie Burger
We love a good loaded burger. Blue cheese, bacon, avocado, mushrooms, grilled onions. Give us the works.
But, when we saw the list of toppings for an Aussie burger with the works, we stopped dead in our tracks.
- Lettuce, tomato, white cheddar cheese. Sounds like a good standard so far.
- Grilled onions, bacon, and chili mayo. Bring it on.
- Grilled pineapple. Sure, why not?
- A runny fried egg. We’ve seen it done before. We’re still following.
- Pickled beets…. Sorry. You lost us.
Don’t get me wrong, I have a mild obsession with anything pickled, and beets top that list, but on a hamburger, with pineapple, bacon, cheddar, and a fried egg. I just couldn’t wrap my mind around it.
But, we refused to be bested by a burger, so we vowed to give it a try, in its full glory, before we formed any opinions.
Turns out, wrapping our mind around the concept of the burger was the least of our worries. As we piled our sturdy bun high with toppings, we started to wonder how we were going to wrap our mouths around the six inch tower.
Tasting A Burger With “The Lot”
One bite in, and we couldn’t form any words but “wow.” (And, it’s not because our mouths were stuffed so full of this Aussie burger goodness.)
Each bite was a perfect combination of sweet, tangy, creamy, and sharp flavors.
The beets added a bright sweetness and sharp acidity, like you would get from a sweet cucumber pickle. Those flavors melded perfectly with the grilled pineapple and cut through the robust flavors of the beef and bacon. The cheddar cheese added a sharp creaminess, while the egg and chili mayo added additional layers of creaminess. The spice from the chili mayo was just enough to add flavor, but not a whole lot of heat. And, let’s not forget the saltiness and crunch of the bacon that, although almost lost in the sea of toppings, added supporting flavor and a bit of texture to the sea of creamy goodness.
It’s a burger you have to get your whole face into.
But, oh my goodness, it is worth it.
A Big Australian Barbecue For A Cause
Today we’re sharing this Aussie classic as a part of The Big Barbecue Online Event hosted by Manu from Manu’s Menu. Every September in Australia, the Prostate Cancer Foundation organizes the Big Barbecue to raise awareness on prostate cancer, and this year the food blogging community is joining their voices to the cause.
Prostate cancer is the second most common cancer in men in the U.S. and the fourth most common tumor diagnosed worldwide. When Manu invited bloggers to join her in raising awareness, it was incredible to hear the number of people who responded with personal stories of how their lives had been touched in the way of a brother, husband, father, or other loved one who had fought the battle with prostate cancer. But, the reality is, it is a fight that one in seven men will have to face in their lifetime, and regular screenings can save lives.
For more information about prostate cancer and the importance of getting checked, visit your local Prostate Cancer Foundation’s website.
Prostate Cancer Foundations Around the World
- Prostate Cancer Foundation, Australia
- Prostate Cancer Foundation, New Zealand
- Prostate Cancer Foundation, USA
- Prostate Cancer, Canada
- Prostate Cancer Foundation, South Africa
- Prostate Cancer, UK
- AIRC, Italia
This loaded Australian burger is not for the faint of heart.
Yield: 4 burgers
- ¼ c ketchup
- ¼ c mayonnaise (or Greek yogurt, for a lighter version)
- 1 tsp hot sauce (Sriracha or your favorite)
- 1 lb ground beef (85% lean)
- ¼ tsp salt
- 1/8 tsp ground black pepper
- 1 sweet onion, sliced ½ inch thick
- 4 pineapple rings, patted dry
- 4 slices bacon
- 4 eggs
- 4 lettuce leaves
- 1 tomato, sliced
- 4 oz sharp cheddar cheese, sliced
- ¾ c pickled beets, sliced, drained and patted dry
- Preheat your grill to medium high.
- In a small bowl, mix together ketchup, mayonnaise, and hot sauce. Set aside.
- In a medium bowl, mix together beef, salt, and pepper. Divide the meat into four portions and shape each portion into a 3 ½ - 4 inch patty. Set the patties aside.
- Take a toothpick and push it through the side of the onion slices to hold the rings together on the grill. Brush the onion slices and pineapple rings with a little olive oil.
- Place the burgers, onion slices, and pineapple rings on the grill. Cook 2-3 minutes a side, until firm and cooked to your desired done-ness. Remove the burgers, onions, and pineapple rings from the grill and cover with aluminum foil to keep warm.
- Fry the bacon in a large skillet over medium high heat, until crisp, 3-4 minutes. Remove the bacon from the pan onto 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 pan from the heat.
- Construct the burgers by layering tomato, lettuce, and the grilled onions on one half of the bun, followed by the burger patty. Continue, layering the cheese, grilled pineapple ring, pickled beet slice, and finally the fried egg. Top everything off with the top bun, slathered in the chili mayo.
- Un-hinge your jaw and get ready to enjoy this epic tower of a burger.
This collection of recipes is a tasty way to raise awareness for Prostate Cancer. Join us by sharing these dishes with your loved ones.
On the Menu
- Yummy healthy (vegan) treats for a BBQ by Il Mondo di Ci
- Aussie Burger with “The Lot” by Curious Cuisiniere
- Grilled Pineapple Brown Sugar Chicken by Kudos Kitchen by Renee
- Vietnamese Pork Chops by Manu’s Menu
- Caprese Salad by A Day in the Life on the Farm