Drunken Aussie Beef Burgers

Eat your burger the Aussie way this summer, by adding beetroot, pineapple, and a fried egg
Aussie Burger

Photo Modified: Flickr / insatiablemunch / CC BY 4.0

We can learn a lot from the Australian way of cooking and building burgers, as this recipe shows.

This recipe is courtesy of Café Delites.

4
Servings
167
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound beef mince
  • 2 cloves garlic, crushed
  • 2 Tablespoons Worcestershire sauce
  • 1/3 Cup beer
  • Salt and pepper, to season
  • 4 eggs
  • 4 rashers of bacon, fat removed
  • 1/2 Ounce onion, thinly sliced
  • 4 slices canned pineapple
  • Handful of arugula
  • 8 slices beetroot
  • 4 slices Cheddar cheese
  • 1 tomato, sliced
  • 4 burger buns
  • Ketchup
  • Mayonnaise

Directions

Using your hands, combine the beef, garlic, Worcestershire sauce, and beer together in a medium bowl, until well mixed. Divide into 4 parts, and mold them into 1-inch thick patties.

Heat a skillet over medium-high heat. Sear burgers on both sides until golden and cooked to desired doneness.

While the burgers are frying, fry the onion and bacon in a separate pan, until the onion is transparent, and the bacon is crisp. Transfer bacon and onion to a paper towel.

Wipe the pan used for the onion and bacon with paper towel. Add a drizzle of olive oil. Crack the eggs into the pan and fry until cooked to your liking.

When the burger patties are done, transfer them onto a warmed plate. Wipe the pan with paper towel, and add the pineapple rings. Fry for 1 minute on each side, until caramelized.

To assemble, layer the base of each bun in this order: arugula, beetroot slices, burger patties, Cheddar, pineapple rings, bacon, onions, tomato, fried egg. Drizzle with ketchup and mayonnaise, and top with the remaining half of the bun. Serve immediately.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
53mg
18%
Carbohydrate, by difference
5g
4%
Protein
23g
50%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
23mg
2%
Choline, total
2mg
0%
Fluoride, F
7µg
0%
Folate, total
13µg
3%
Iron, Fe
4mg
22%
Magnesium, Mg
26mg
8%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
216mg
31%
Selenium, Se
23µg
42%
Sodium, Na
1510mg
100%
Water
102g
4%
Zinc, Zn
4mg
50%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.