An institution in Australia, a "hamburger with the lot" is an Aussie take on its American counterpart. A "hamburger with the lot" speaks of summer, surf and sunshine.
- 2 medium white onions, divided
- 500 g ground beef, extra lean
- 2 garlic cloves, finely chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato sauce (ketchup)
- 1 tablespoon parsley, fresh, finely chopped
- 1 egg
- 1⁄2 teaspoon sea salt
- 2 tablespoons canola oil, divided
- 4 slices cheddar cheese or 4 slices swiss cheese
- 4 eggs (for frying)
- 4 hamburger buns
- mayonnaise, to taste
- romaine lettuce, for 4
- 1 medium tomato, sliced
- canned beets, sliced
- 5 -6 slices bacon
- tomato sauce, to taste (ketchup)
- Finely chop 1 onion and place it in a bowl with the beef, garlic, Worcestershire sauce, tomato sauce, parsley, egg and sea 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 oil 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 to 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; 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 fry the eggs to 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.
Yummo!! Who would have thought to add beets and fried eggs to a burger? Not me! Well, it works! The burger mixture is very tasty all on it's own. The addition of "the lot" knocks this burger recipe outta the park. Caution...you may not want to eat this in front of a date...you have to open your mouth up wide! :) Made for ZWT8 Australia/NZ. Thank you mate!
5 stars (plus 5 more if we could!) from my family for your burger. In true Aussie style, I sen myh husband out to fire up the barbie for cooking the patties, bacon, onion and eggs. I used the soft flat urger buns as I knew these were going to be quite a burger. Made as written except used baby mixed salad//lettuce leaves in place of the romaine lettuce and short-cut bacon (the eye end of the bacon with all fat removed). These burgers must have been about 4 inches high. Not sure how, but my husband managed to enjoy two of these works burgers. Photos to be posted.
I made this for lunch today - don't forget to add a slice of pineapple to the burger. I like bbq and tomato sauce. I knew this burger is tall and difficult to eat - but I'm more than happy to keep on trying. Tastes so good, yum, yum, yum! Made for ZWT8 (The Fearless Dragons)