The Great Australian Bake Off

These burgers are a little bit fancy and very delicious. 


  • Brioche buns

  • 2 tbs dried yeast

  • 1¼ cups warm milk

  • 2 ½ tbs caster sugar

  • 3 ¼ cups bread and pizza plain flour

  • 1 tsp salt

  • 1 eggs, lightly whisked

  • 80g unsalted butter, melted

  • 1 egg, lightly whisked, extra

  • 1 tbsp. poppy seeds

  • Filling

  • 4 medium beetroots, leaves removed leaving 25mm of the stalk on

  • 1.5kg good quality Angus beef mince

  • 2 tbs smoked paprika

  • 2 tbs Dijon mustard

  • Sea salt and ground pepper to season

  • 2 large red onions, 1 cut into rings – 1 finely diced

  • 1 clove of garlic, peeled, thinly sliced

  • Extra virgin olive oil

  • 8 x 3mm thick slices Monterey Jack cheese

  • 2 avocados, seed and skin removed

  • 2 orange jalapenos, seeds and stalk removed, finely diced

  • Sea salt and ground pepper to season

  • 1 ½ cups whole egg mayonnaise

  • ½ cup sweet chili sauce

  • 3 large apollo tomatoes, sliced 5mm thick

  • Green oak lettuce leaves

  • ½ a pineapple, skin and core removed cut into small chunks


  • 1.

    To make the brioche rolls, preheat oven to 210°C. Line a baking pan with baking paper. In the bowl of a stand mixer, slowly stir together the milk, yeast, sugar, melted butter and egg. Add in flour and the salt. Mix with the paddle attachment on low speed until combined then switch to the dough hook. Knead on a low speed for about 6 minutes until the dough is elastic and smooth, add in 1 tablespoon more flour if it looks too wet and sticky before fully kneaded. Divide the dough into 8 pieces, and shape into a ball. Place the dough balls on the baking sheet about 3 inches apart. Cover lightly with plastic wrap and let rise for 10 minutes. Whisk the extra egg and water together and brush the dough balls with the egg wash. Sprinkle with poppy seeds. Bake for about 10 to 12 minutes until golden. To make the filling, place the beets in a medium saucepan of water and bring to the boil. Simmer for approximately 20 minutes. Cool in cold water. When cool enough to touch, peel over bin. Slice beets to 5mm thick over baking paper, set aside. Reduce heat in oven to 150°C and line a baking tray with baking paper. Mix paprika, Dijon mustard, salt and pepper and onions into Angus mince with hands, cover with plastic wrap and chill in the fridge for 15 minutes. Remove mince from fridge, roll 8-10 portions to flatten to approximately 4” wide on baking paper. Heat large grill brush with olive oil before cooking burgers for 4-5 minutes each side, turning only once. Place burgers on lined baking tray topped with cheese and then into the oven. Cook until the cheese has just melted. Fry onions and garlic with 1 tablespoon of oil in a fry pan over medium heat until onion is just transparent. Mash avocados in a bowl with a fork until chunky. Add jalapenos, season with salt and pepper and stir through.

  • 2.

    To assemble, cut brioche buns in half horizontally. Stack lettuce, 1 tablespoon pineapple chunks, Angus beef burger, onions, 1 tablespoon avocado mix, 1 tablespoon sweet chili mayonnaise, 1 slice of tomato and beetroot, top with brioche bun. Hold burgers together with bamboo skewers.

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 350kj
  • Fat Total 24g
  • Saturated Fat 7g
  • Protein 13g
  • Carbohydrate 20g
  • Sugar 6g
  • Sodium 407mg

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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This recipe has not been edited or tested by the Bake Off Food Department

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