This classic Aussie ‘old school’ burger with the lot is not for the faint-hearted, it’s big, fatty and sloppy but it’s BLOODY DELICIOUS! You get beef, bacon, onions, egg, pineapple and beetroot, all in one burger!
Meet the iconic Aussie stacker
Meet the amazing Aussie burger that has it all, whoever originally created this burger is a genius and perhaps insatiable?
Back when I was a small child we could buy a burger with the lot anywhere! It was ridiculously satisfying to eat with thick chips accompanied with a soft drink. OMG, I am making myself emotional thinking about my childhood pigout days. I could cry right now because no takeaway shops make this burger the same nowadays.
So what are we supposed to do when greed kicks in and we crave that stack of beef, bacon, cheese, lettuce, beetroot, onion, pineapple, tomato and sauce? Duh, we just make it myself!
Firstly go the doctor or and let them know you have met all your dietary requirements by scoffing down this fully loaded burger!
Yes, I am being a little facetious but you do get a hit of protein, healthy veggies and grains. So it can’t be that bad right?
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What no buns?!
So who has been busy hoarding burger buns in this pandemic?
For the last two weeks, we have been searching for the now ‘elusive’ traditional sesame buns at our local supermarkets. We went to 3 different Coles and 2 Woolworths stores and NONE of them had them in stock.
The funny thing is that we wanted the cheap ‘big mac’ sesame bun lookalike, not some fancy-schmancy buns.
I was so against swapping the buns as I wanted to keep my burgers close to the old school ones I remembered. We went to an IGA store to try our luck and still NO SESAME BUNS! Seriously what the?! HOWEVER, this trip wasn’t a waste of time as they had damper burger buns.
You can’t get more Aussie than that! Aussie burger with the lot in a damper bun, what a UNINTENTIALLY great idea!
My dad got us addicted to this damn Burger!
Hamburger with the lot brings so much nostalgia and fond memories to my sister Nara and me. We always crack up with laughter when remembering how this burger was first introduced to us.
When we were 6 or 7 years old we got invited to playdates with our friends at their house. Before dropping us off we could always count on dad to stop by the corner shop near our house to buy us a ‘hamburger a lot’, as dad called it. Dad also thoughtfully accompanied our burger with a can of Passiona (passionfruit soft drink) for us to have at lunch.
He did this until we were around 12 years old, our friends would get so jealous thinking we had the coolest dad as he fed us yummy junk food!
OMG, imagine the outrage today if my dad did this? someone would probably call DOCS (Social Services) on him! It seems I turned out mostly ok but I can’t say the same for Nara!!!
Thanks to dad I am addicted to this burger and it’s my all-time favourite type of burger.
Sadly there are hardly any takeout places that make a Burger with the lot exactly as I remembered. Hungry Jacks/Burger King and Grill’d have their own versions but it’s not as good as the real old school ones. So when we crave a real sloppy hamburger with the lot, I make it for us!
What’s in a Burger with the lot?
It’s the burger that one chooses when they want 3 burgers in one!
Beef mince – The meat patty used in the old school version was processed cheap offcuts labelled as sausage or hamburger mince. I couldn’t convince myself to buy this mince so I used 100% beef mince instead. Use regular mince that has contains fat as lean mince may dry the patties out. You could also make the meat patties by mixing beef and pork mince.
Bacon – I used streaky bacon but any alternative bacon will work.
Cheese – I used processed burger cheese to keep it like the old school versions.
Sauce – It was very basic, take away shops gave you a choice of either tomato or barbecue sauce. I prefer tomato sauce (ketchup) in mine.
Pineapple & Beetroot – Were from cans, just drain the water out and pat the pineapple and beetroot with paper towels.
How to make Burger with the lot
Step-by-step guide with photos
1. shape the mince in a round ball and flatten it out, make it bigger than the bun as the meat patty will shrink when it’s cooked.
2. Toast each side of the buns under a grill.
3. In a large frypan on medium heat cook the patties, bacon and onion.
4. Add in the pineapple and place cheese on top of the patties until slightly melted.
5. Cook the eggs on each side.
6, 7 & 8. Build the burger starting with the base of the bun. Carefully add lettuce, tomato, beetroot, pineapple, beef patty, cheese, bacon, onion, sauce, egg and the top bun.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
BURGER WITH THE LOT
Ingredients
- 330 gm beef mince (NOTE 1)
- ¼ tsp salt
- ⅛ tsp pepper
- 2 burger buns
- 2 tsp butter
- 2 rashes bacon (NOTE 2)
- 1 small onion (sliced)
- 2 slices burger cheese (NOTE 3)
- 2 slices canned pineapple ring
- 2 eggs
- ½ cup shredded iceberg lettuce
- 4 slices tomatoes
- 4 slices canned beetroot
- 2 tbsp tomato sauce (NOTE 4)
- oil spray
Instructions
- In a bowl add in the mince, salt and pepper and mix to break up the mince. Divide the mince into 2 even balls, using a chopping board flatten the mince balls into patties using the palm of your hand. Make the patties bigger than the bun as they will shrink in size once cooked.
- Slice the burger buns in half horizontally and toast both sides under the grill. Once the buns are done, butter the inside of the buns and leave to the side.
- Grease a large frypan with oil spray and heat it up on medium to high heat. Using a spatular carefully transfer the patties into the pan and add in the bacon and onion. Cook for 4 minutes and stir the onions and bacon regularly but cook the patties for 2 minutes on each side.
- Place the cheese slices on top of the cooked side of the patties for a few seconds until slightly melted then remove it out of the pan along with the bacon and onions and transfer on to a plate and cover loosely with foil.
- Scrape and clean away any charred bits stuck to the frypan. If needed spray more oil and heat up frypan on medium heat, add in the pineapple and eggs. Cook for one minute on each side.
- Build the burger starting with the base of the bun. Add lettuce, tomato, beetroot, pineapple, beef patty, cheese, bacon, onion, sauce, egg and the top bun.
