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 the goods

2 lb lean ground beef
2 cloves garlic
2 tspn salt flakes
2 tspn pepper
2 tspn Worcestershire sauce

6 slices bacon
pickled beets
 7 eggs
1 fresh pineapple, trimmed and cored (or 6 canned pineapple rings)
2 onions, peeled and sliced into rings
2 ripe tomatoes
lettuce, washed and sliced
6 hamburger buns


time: 15 mins active, 10 minutes cooking



the classic Aussie Burger

The hamburgers of my childhood did not come from McDonald's.

They came from the local fish and chip shop.

The cook would flatten out the burger to a super thin, saucer sized disc. The bun was just as round. Somehow everything fit and the biggest mess came from the beetroot juice.

You really have to be an Aussie to appreciate that the best burgers came from a fish shop, but this might just be the best burger you'll ever taste.

Of course, it helps to be down at the beach so that you can dip into the ocean to wash off afterward!

crush the garlic with the salt. Use the flat end of a knife blade. Make a smooth paste.

mix the beef, garlic, pepper, 1 egg and Worcestershire sauce by hand and roll out mix into 6 equal sized balls. Flatten each into a 6 inch disc (you might want to dredge them lightly with flour). Place the burgers on a sheet of wax paper and let them rest whilst you chop and prepare the garnishes.

start grilling the onions and pineapple over a lower spot on the grill. They need a slower, lower grilling time to soften and caramelise.

grill the burgers on a hot griddle or grill for about 2-3 minutes each side. Remove to a plate and cover with foil when they are done.


slice the bacon strips in half, cook the bacon in a skillet or griddle.

add the eggs to the griddle.

place the buns, cut side down, onto the griddle, preferably in some bacon fat.

assemble: lettuce, tomato, pineapple, onions, burger, bacon, egg and any condiments such as mayo or ketchup. enjoy!