Try this Drunken Aussie Beef Burgers recipe, or contribute your own.
- 2 cloves garlic crushed
- 2 tablespoons worcestershire sauce
- salt and pepper to season
- 4 medium eggs
- 500 g | 1lb extra lean beef mince (*see notes)
- 1/3 cup | 80ml of your favourite beer/lager
- 4 shortcut bacon pieces fat removed
- 1/2 onion, thinly sliced
- 4 slices pineapple canned in natural juice
- handful of rocket/arugula (or lettuce)
- 8 slices beetroot
- 4 slices cheese of choice (i use fat-free cheddar)
- 1 tomato, sliced and divided
- 4 medium bread rolls of choice halved
- tomato sauce
- mayonnaise (optional)
- Carbohydrate 4.00380000335591 g
- Cholesterol 423 mg
- Fat 9.9777 g
- Fiber 0.262499997615814 g
- Protein 12.9238 g
- Saturated Fat 3.104725 g
- Serving Size 1 1 Serving (250g)
- Sodium 335.843000169003 mg
- Sugar 3.74130000574009 g
- Trans Fat 1.678475 g
- Calories 157 calories
Step-by-step
- Combine meat together with the garlic, sauce and lager. Mix well with your hands for about a minute, until the meat has combined with the other ingredients. Divide meat mixture into 4 parts and firmly mould them into round patties about 1-inch thick.
- Heat a grill pan/skillet on medium-high heat. Sear hamburgers on both sides until golden and cooked through.
- While the burgers are frying, fry the onion and bacon in a separate pan, until the onion is transparent and fragrant, and the bacon is crispy on both sides.
- Transfer bacon and onion onto a paper towel; wipe pan over; add a drizzle of oil and fry the eggs until cooked to your liking.
- When the burger patties are cooked to your liking, transfer them onto a warmed plate, wipe pan over with a paper towel; and fry the pineapple rings (about 1 minute each side until caramelised).
- Build your burgers! Layer the base of each bun with the lettuce/arugula, beetroot slices, burger patties, cheese, pineapple rings, bacon, onion rings, tomato slices and the fried egg. Drizzle with tomato sauce and (optional) mayonnaise; top with remaining bun piece and serve!
Incorporating beer directly into ground beef requires mixing by hand for precisely sixty seconds to develop the necessary protein network that prevents the patty from crumbling on the grill. Working cold meat quickly distributes the liquid without melting the fat, ensuring the burgers retain moisture as they sear. High heat in a heavy cast-iron skillet creates the required Maillard crust before the interior overcooks. Overworking the beef remains the single biggest error cooks make, resulting in a dense, sausage-like texture instead of a tender bite.
Balancing such a towering, multi-ingredient sandwich demands sides that cut through the richness of bacon, cheese, and fried eggs. Crisp potato wedges roasted at 425 degrees Fahrenheit provide an essential textural contrast to the soft bun and juicy toppings. Alternatively, a sharp coleslaw tossed in a vinegar-heavy dressing rather than heavy mayonnaise cleans the palate between bites. Avoid heavy starches like macaroni salad, which compound the density of the main dish.
Constructing this burger vertically requires strategic layering to maintain structural integrity from the first bite to the last. Placing the leafy greens directly against the bottom bun creates a moisture barrier that stops tomato juices from turning the bread soggy. Heavier components like the beef patty and melted cheese anchor the middle, while slippery elements such as the pineapple ring and fried egg sit higher up where friction keeps them secure. Toothpicks driven through the crown help stabilize the entire assembly if the egg yolk runs.
Leftover cooked patties keep safely in an airtight container in the refrigerator for up to three days, though toppings should never be stored assembled. Reheating meat gently in a covered skillet with a splash of water prevents the extra lean beef from drying out further. Freezing raw patties works well if wrapped individually in plastic film within two weeks of purchase.
