The Great Australian Bake Off

Try this delicious classic burger recipe for your next party.


  • The buns

  • 1 ½ cups warm water

  • 1 tablespoon and 1 teaspoon of dried yeast

  • 2 tablespoons caster sugar

  • 1 large egg

  • 2 large egg yolks

  • 5 cups plain bread flour

  • 2 teaspoons fine salt

  • 2/3 cup plain coffee milk powder

  • 1/3 cup melted butter

  • Vegetable oil for covering

  • 2 tablespoons milk for glazing

  • 2 tablespoons black sesame seeds.

  • The filling

  • 300g fine ground good quality beef

  • 300g fine ground pork

  • 1 egg

  • Handful fresh continental parsley

  • Salt

  • Pepper

  • Fresh nutmeg to grate

  • 1 cup fresh grated parmesan

  • 4 slices short cut bacon, finely diced

  • 2 large ripe tomatoes

  • 1 can sliced beetroot

  • 1 head butter lettuce or rocket if you can’t find it

  • 300g block vintage cheddar cheese.

  • 1 brown onion, chopped for frying

  • 1 small jar cranberry and caramelised red onion chutney, to serve

  • Frozen chips, to serve

  • Tomato sauce, to serve

  • For display

  • 1.15 liters of full cream milk

  • Chocolate sauce, to serve

  • ½ cup hazelnut spread

  • 200mls hazelnut liqueur


  • 1.

    For the buns, in a mixer bowl, add in warmed water, melted butter, sugar and stir in coffee mate. Sprinkle in yeast and cover for the yeast fest to begin – leave for 10 minutes. Beat 1 egg yolk and 1 full egg. Add to above mixture when it’s ready. Sift in dry ingredients and turn on paddle attachment until just combined. Then swap for hook attachment and knead for 1 minute until machine struggles. Turn out onto a floured surface. Knead for 1 minute, cover in oil and set aside for 10 minutes. Knead again for a few minutes, cover again for minimum 20 to 25 minutes. Knead and cut into 110 gram balls, put directly onto lined baking tray, cover and set aside to a warm area for 2 to 25 minutes. Egg yolk to glaze, and sprinkle over black sesame seeds. Place in 210 degree oven for 15+ minutes until golden brown and hollow when tapped on their bottoms.

  • 2.

    For the filling, combine in a bowl, the meat, eggs, bacon, parsley, Parmesan, salt, pepper nutmeg and mix well by hand. Mold into balls, put on a plate, and cover in cling wrap and put in the fridge for 15-20 minutes. Fry onion until nice and scrummy and set aside. Bake hot chips. Slice up tomatoes, wash and drain off lettuce. Drain off beetroot. Pan fry beef patty, keep medium rare and place in oven to keep warm, put cheese on top while still hot to it melts into the meat patty a little. For assembly, melt cheese on beef paddy, toast bun and assemble to present. Arrange all fillers to make a yummy burger.

  • 3.

    For the milkshakes, spoon chocolate into serving bottle, add a nip of hazelnut liqueur to each bottle. Mix hazelnut spread and milk and pour into the bottles – serve chilled.

  • 4.

    Chips – bake until golden, serve on the side with tomato sauce.


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

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