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Aussie Burgers

make the ultimate Aussie burger at your next BBQ.  Your mates will be blown away.


  • 500g beef mince

  • 1 small red onion, grated

  • a handful of flat leaf parsley leaves, roughly chopped

  • 2 teaspooons Dijon mustard

  • ½ teaspoon salt

  • 1 tablespoons olive oil

  • 1 pineapple, peeled and cut into wedges

  • 4 good-quality hamburger buns, split/halved horizontally

  • 4 slices (cored) fresh or tinned pineapple, drained

  • 2 cooked beetroot, sliced

  • butter lettuce or soft round lettuce leaves

  • 4 eggs, fried

  • For the BBQ Sauce

  • 50g brown sugar

  • 100ml Hoisin sauce

  • 1 tablespoon honey

  • 3 tablespoon soy sauce

  • 1 tablespoon fish sauce

  • 3 tablespoon rice wine vinegar

  • 1 red chilli, chopped

  • 4 garlic cloves, crushed

  • 2 teaspoon grated ginger


  • 1.

    Put all the ingredients for the BBQ sauce into a small saucepan over a low heat. Stir and warm through until the sugar has dissolved. Simmer until syrupy and leave to cool before servingPut the mince and onion in a bowl. Add the red onion, parsley, Dijon and salt and season with freshly ground black pepper. Combine well and form into four patties, making them slightly larger than the buns because they will shrink during cooking.

  • 2.

    Heat the oil in a large griddle or non-stick frying pan over a medium to high heat, add the hamburger patties and, because the patties tend to puff up, make a small dip in the centre of each with the back of a spoon. Cook for 4 minutes on each side, or until done to your liking. Remove and keep warm.

  • 3.

    While the burgers are cooking, heat a griddle pan or grill and cook the pineapple wedges until slightly charred on both sides. Toast or griddle the cut-sides of the buns in the same way.

  • 4.

    Spread some bbq sauce onto the buns, top with lettuce leaves, pineapple, beetroot, burgers and top with a fried egg.

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