Aussie Burger

Method

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1. Mix the beef with the salt and pepper and shape into 4 patties about 11 cm across and 1.5 cm thick. Press a shallow dent in the centre of each so they stay flat as they cook.

   Mark done

2. Heat a large frying pan or griddle over medium-high heat. Fry the bacon for 4 minutes, until crisp, and set aside.

   Mark done Start 4 min timer

3. In the same pan, cook the pineapple rings for 1 minute per side, until browned at the edges. Set aside.

   Mark done Start 1 min timer

4. Add the oil and cook the patties for 4 minutes on the first side. Turn, top with the cheese and cook for 3 to 4 minutes more, until cooked through.

   Mark done Start 3 min timer

5. Fry the eggs in a little oil in another pan until the whites are set and the yolks are still soft.

   Mark done

6. Toast the buns cut side down in the pan until golden.

   Mark done

7. Build each burger: bun base, lettuce, tomato, patty with cheese, bacon, pineapple, beetroot and egg. Add sauce and the bun top, and eat at once.

   Mark done

Chef’s Tips

• Press a dent in the middle of each patty. It stops the centre from puffing up in the pan.
• Drain the beetroot well. Wet beetroot makes the bun soggy and stains it purple.
• Cook the egg last, so the yolk is still runny when the burger is put together.

Pairing Suggestions

• Chips with chicken salt
• Coleslaw
• Ginger beer

Storage & Reheating

Best eaten at once. Cook the patties ahead and keep in the fridge up to 2 days, and fry the eggs fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.