Nothing beats a good Aussie burger and this recipe will be a crowd favourite.
For the buns, add the flour, yeast, sugar and salt to the bowl of an electric mixer. Mix to combine and make a well in the centre. Add the beer and oil and with a dough hook attachment, mix on low-medium speed for around 10 minutes until you have a slightly sticky but smooth dough. Place in an oiled bowl and leave to rise for 45-60 minutes. Once the dough has doubled in size, knock it back, knead for a few minutes and divide into 6 equal portions – I use scales to weigh the dough. Roll each portion into a tight ball, place on a baking sheet, and sprinkle with sesame seeds. Leave to rise again for another 45-60 minutes or as long as you have. Meanwhile heat the oven to 220°C. Once the rolls have risen a second time; bake them for 10-15 minutes. When you put them in the oven; place a cup of water into the bottom of the oven -to create steam which will give you more rise and a nice crusty roll. Once cooled cut each roll in half.
For the BBQ sauce, add all of the ingredients to a small saucepan, stir over low heat until it reaches a simmer. Allow to thicken slightly, then set aside to cool.
For the burgers, add all of the ingredients to a bowl, mix well to combine and shape into 6 patties. Fry for 2 minutes on each side in a pan on high heat. Remove from the heat to rest and add a slice of swiss cheese to each patty.
To assemble, fry the bacon until crispy and the pineapple slices until caramelised. Spread the bbq sauce on the bottom half of the bun. Add torn iceberg lettuce, a slice of tomato, the sliced gherkins, and then your beef patty and place the slice of pineapple on top. Finish with the top half of your burger bun. Use a skewer to hold the mighty stack together.
This recipe has not been edited or tested by the Bake Off Food Department
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