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burger with the lot

BURGER WITH THE LOT

Catalina T
This classic Aussie 'old school' hamburger is not for the faint-hearted, it's big, fatty and sloppy but in saying that it's BLOODY DAMN DELICIOUS!
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Course
Cuisine American, Australian
Servings 2 Servings
Calories 664 kcal

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.
    shaping the mince
  • 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.
    toasting the inside of the buns
  • 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.
    cooking onion bacon beef
  • 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.
    melting the cheese
  • 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.
    frying the egg
  • 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.
    finished burger

Notes

NOTE 1: 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.
NOTE 2: Bacon - I used streaky bacon but any alternative bacon will work.
NOTE 3: Cheese - I used processed burger cheese to keep it like the old school versions.
NOTE 4: 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.

Nutrition

Serving: 1burgerCalories: 664kcalCarbohydrates: 32gProtein: 40gFat: 41gSaturated Fat: 15gCholesterol: 282mgSodium: 809mgPotassium: 867mgFiber: 3gSugar: 8gVitamin A: 843IUVitamin C: 13mgCalcium: 148mgIron: 6mg