Moist, meaty and delectable traditional "Aussie" burger with a twist


  • 1kg best quality beef mince*

  • 1 medium sized brown onion, very finely diced

  • 4 cloves garlic, ditto

  • about 1 Tblsp or so of minced ginger

  • 1 whole egg

  • 2 Tblsp tomato ketchup (Heinz organic is lovely & not too salty)

  • 1 to 2 Tblsp of kecap manis - thick, sweet, soy sauce

  • 2 generous tsp Dijon mustard

  • 1 tsp each of shredded fresh oregano, thyme, basil mix well until thoroughly blended.

  • freshly ground black pepper

  • fresh breadcrumbs


  • 1.

    Put onion, garlic, ginger, herbs, tomato sauce, kecap manis and Dijon into a large mixing bowl.

  • 2.

    Beat egg and add to the mixture and blend well.

  • 3.

    To add beef mince - Wash your hands thoroughly & mix in the beef mince with your hands - squooshing the mince & incorporating the sloppy mixture through the meat.

  • 4.

    Depending on 1) size of egg; and 2) generosity of dollops/splooshes and 3) quality of the mince; will depend on whether or not you need a larger or smaller quantity of fresh breadcrumbs, which help the mixture to bind & keep their shape.

  • 5.

    Form into patties & freeze in either single or double packs, those not required for immediate consumption.

  • 6.

    Heat a frypan on medium then add a little olive oil & place the meat patties in making sure the underside of each burger has a light coating of oil - jiggle it around a bit just to make sure it doesn't stick to the pan.... then leave to cook. Do not touch them! Let them sit over the medium heat for a good 4 - 5 minutes. Flip over and cook for a further 2 - 3 minutes. Place a generously thick slice (5mm) of fully matured cheddar on top of each burger pattie, cover frypan with a loosely fitting lid & turn heat to low. Cook for about 2 or 3 more minutes (until cheese has partially melted/become soft).

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 456kj
  • Fat Total 34g
  • Saturated Fat 12g
  • Protein 30g
  • Carbohydrate 5g
  • Sugar 2g
  • Sodium 411mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*Beef Mince - I prefer to mince my own & buy lean beef skirt, removing all membranes, most of the fat, tubes etc and mince firstly on coarse, then once again on medium.

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Posted by Philippa WightmanReport
I probably should add that NO burger in this country is complete without the addition of beetroot, sliced vine ripened tomatoes, iceberg lettuce. In my compilation I put a generous dollop of Heine Organic tomato ketchup on the buttered bun base (try getting your burger buns from a bakery rather than a supermarket, they're made with superior flour and don't fall to bits like buns from supermarkets), top with the burger w/ melted cheese slice, then beetroot, then tomato, then lettuce and if you really like it salad cream or mayo then close it up & munch away. The good thing about bakery rolls/buns is that you can slice through three sides, leaving the back side unsliced. The idea is to eat it with the uncut side furthest away from you so the filling doesn't end up in your lap, on your plate or on the floor!