An institution in Australia, a "hamburger with the lot" is an Aussie take on its American counterpart.
The famed burger is served in pubs, fish & chip shops and restaurants around the country. It usually consists of a juicy beef patty in a bun served with with cheese, sliced tomato, sliced, canned beetroot, onions, lettuce, bacon and an egg. Some versions are served with a slice of pineapple for that extra flavor of summer.
A hamburger with the lot speaks of summer, surf and sunshine. It's not the kind of thing I'd eat every day but for a special occasion, a it's a real treat!
- 500 grams of ground, extra lean beef
- 2 medium white onions
- 2 garlic cloves, finely chopped
- 1 Tbsp Worcestershire sauce
- 2 Tbsp tomato sauce (ketchup)
- 1 Tbsp of finely chopped fresh parsley
- 1 egg
- 1/2 tsp sea salt
- Romaine lettuce for 4
- 4 slices of cheddar or Swiss cheese
- 1 medium, ripe tomato, sliced
- 4 eggs (for frying)
- Canned beetroot
- 5-6 rashers of bacon
- Mayonnaise and tomato sauce for serving
- 4 hamburger buns
- 2 Tbsp of canola oil
- Serves 4
- Finely chop 1 onion and place it in a bowl with the beef, garlic, Worcestershire sauce, tomato sauce, parsley, egg and salt. Mix well to combine. Shape the mixture into four large patties, place on a plate, cover with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, slice the remaining onion into rings and fry in 1 tablespoon over a medium-low heat. Cook for 15 minutes or until light golden and tender. Set aside.
- Heat the remaining 1 tablespoon of oil in a large, heavy-based frying pan. Once the oil is swirling in the pan, add two beef patties. Fry for about 5-6 minutes on each side or until browned.
- Place a piece of cheese on each patty while they're still in the fry-pan. Let the cheese melt a little and then remove the patties using a spatula. Place them on a plate and loosely cover in foil to keep warm. Repeat cooking process with the remaining patties.
- Discard most of the oil from the pan and then fry the eggs until desired doneness.
- Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under preheated grill and toast for 30 seconds, each side, or until golden (you may have to do this in batches, depending on the size of your grill).
- Finally assemble the hamburgers by spreading on mayonnaise on the bottom bun, followed by lettuce, a patty and cheese, tomato slices, beetroot slices, a fried egg, bacon, fried onions and finally, a squirt of tomato sauce. Cover with the hamburger bun tops. Serve immediately.