The Great Australian Bake Off

Nothing beats a good Aussie burger and this recipe will be a crowd favourite.


  • Buns

  • 500g strong white bread flour

  • 7g dry yeast

  • 1½ tsp caster sugar

  • 2 tsp salt

  • 330ml bottle India pale ale beer

  • 3 tbsp olive oil

  • Sesame seeds

  • BBQ sauce

  • 125ml tomato sauce

  • 2 tbsp brown sugar

  • 3 tbsp Worcestershire sauce

  • 1 tbsp malt vinegar

  • 1 tbsp caramelised balsamic vinegar

  • 1 tbsp Fig Vino Cotto

  • A few dashes Tabasco sauce

  • 1tsp minced garlic

  • ¼ tsp mustard powder

  • ¼ tsp salt

  • Burger

  • 600gm good quality beef mince

  • 1 egg

  • 1 small onion, finely diced

  • About 2 tbs bbq sauce

  • Accompaniments

  • 6 rashers streaky bacon, cooked

  • 6 slices tinned pineapple rings

  • 1 - 2 heirloom tomatoes

  • Iceberg lettuce

  • 6 slices swiss cheese

  • Sweet spiced gherkins


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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