A quick survey around told me that any good Aussie burger had to include caramelised onions and beetroot. Start here with a succulent beef pattie and this classic stack, then add what you like to make it your own… fried egg, pineapple, pickles or spicy mayo.


  • Ghee, for frying

  • 500 grass-fed or organic beef mince

  • ½ cup fresh breadcrumbs

  • 2 Tbsp milk

  • 1 free-range or organic egg

  • 1 medium brown onion, finely diced

  • 1 clove garlic, minced

  • 2 Tbsp fresh parsley, chopped

  • 1 large brown onion, sliced in to rings

  • 1 Tbsp balsamic vinegar

  • 4 burger buns

  • 4 slices cheese

  • 4 iceberg lettuce leaves, shredded

  • 2 small tomatoes, sliced

  • 225g can of sliced beetroot, drained

  • Sauce of choice, to serve


  • 1.

    To make beef patties: place breadcrumbs in a medium bowl; pour milk over. Add beef mince, onion, parsley, eggs and garlic in a bowl and season with salt and pepper. Use your hands to mix until well combined

  • 2.

    Divide the mixture into 4 even portions and shape each portion into a patty about 10cm in diameter and 2cm thick. Then refrigerate for 30 minutes

  • 3.

    Heat a little ghee in a large non-stick frying pan over medium heat until hot and cook the onion for 8 minutes or until softened, adding the balsamic towards the end. Remove from pan and set aside

  • 4.

    Heat a little ghee and add the beef patties and cook for 5 minutes each side or until just cooked through. Place a slice of cheese on top of each pattie while you prepare the buns, so that it melts

  • 5.

    Preheat grill on high. Place the burger buns, cut-side up, on an oven tray and toast under preheated grill for 1-2 minutes or until golden. Set aside.

  • 6.

    To serve, top bottom halves of buns with lettuce, tomato, beetroot, beef patties, sauce and onion. Cover with bun tops

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