A classic Australian-style beef burger topped with a slice of pickled beetroot, fried egg and beer-battered onion rings.
The beetroot burger is a distinctly Australian institution, a beef burger built with a slice of pickled beetroot as its non-negotiable centerpiece, a combination that dates back decades and remains standard at burger shops, RSL clubs and backyard barbecues across the country. Alongside beetroot, an Australian burger with the lot typically includes a fried egg, bacon, pineapple and beer-battered onion rings, though the beetroot is the one ingredient that defines the style most distinctly to outsiders. The beef patty itself is kept simple, seasoned with just salt and pepper so the many toppings can shine, and grilled or pan-fried to a good sear. Pickled beetroot, sold canned or jarred in most Australian supermarkets, provides a sweet, tangy, slightly earthy contrast that cuts through the richness of the beef, egg and bacon in a way that's genuinely surprising to first-time eaters unfamiliar with the combination. Stacked high and often requiring both hands and a fair bit of napkins to eat properly, this burger is a proud piece of Australian food culture, the kind of thing locals will insist visitors try at least once.
Serves 4
Season ground beef with salt and pepper and shape into 4 patties about 3/4 inch thick, pressing a small dimple into the center of each.
Cook bacon in a skillet over medium heat until crisp, about 6 minutes. Remove and set aside, leaving the fat in the pan.
In the same skillet, cook the patties 4 to 5 minutes per side until well browned and cooked to 160°F (71°C) internally. Remove and rest.
In the same pan, fry the eggs sunny-side up until the whites are set, about 3 minutes. In a separate small pan, brown the pineapple slices for a minute per side.
Cook the egg with the yolk still runny -- it acts almost like a sauce once the burger is assembled and cut into.
Spread tomato sauce on the bun base, then layer lettuce, tomato, patty, beetroot slices, bacon, pineapple and the fried egg on top. Close with the bun lid and serve immediately.
Drain the pickled beetroot slices well on paper towels before adding them to the burger, or their juice can make the bun soggy.
Cook the fried egg with a runny yolk if you can -- it adds richness and acts like an extra sauce once the burger is cut into.
Build the burger in the order listed, with wetter ingredients like tomato and beetroot placed between drier layers, to keep the bun from getting soggy too quickly.
The lot: add beer-battered onion rings for the full traditional Australian burger with the lot experience.
Simplified version: skip the bacon, egg and pineapple and keep just the beetroot for a lighter, quicker burger.
Chicken version: use a grilled chicken breast instead of a beef patty, keeping the same beetroot and topping combination.
This burger is best assembled and eaten fresh. Cooked patties can be refrigerated separately up to 3 days and reheated in a skillet; other toppings should be prepared fresh when serving.
The beetroot burger is a well-established part of Australian food culture, believed to date back to at least the mid-20th century, and remains a distinctive feature that separates the classic Australian hamburger from burger styles found elsewhere in the world.
It's a longstanding regional tradition, likely tracing back several decades, that has become such a defining feature of the classic Australian burger that most locals consider a burger with the lot incomplete without it.
Pickled beetroot is traditional for its tangy contrast, but roasted fresh beetroot works too, giving a milder, earthier flavor without the vinegar sharpness.
Typically a beef patty, bacon, fried egg, pickled beetroot, pineapple, lettuce, tomato and onion, all stacked together, along with tomato sauce, in what's considered the fully loaded version.
Per serving (340g / 12.0 oz) · 4 servings total
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