Like so much Australian food, a burger with the lot is an adaptation of another country’s staple. A burger is definitely from the USA, however, a burger with the lot is distinctly Australian with the beetroot being the most important addition. Most commonly, a burger with the lot is ordered from the local fish and chip shop. You will need to eat this over a plate and it’s very runny, but oh so delicious!
- 4 burger rolls, cut in half
- 500 gr minced beef
- 1 teaspoon powdered mustard
- 1 beaten egg
- 60 gr breadcrumbs
- salt and pepper
- 4 slices cheddar cheese
- 4 rashes bacon
- 1 large brown onion, cut into rings
- 4 eggs
- beetroot slices (from a jar)
- 2 tomatoes, sliced
- iceberg lettuce
- tomato sauce
In a bowl mix the beef, mustard, beaten egg, breadcrumbs, salt and pepper. Roll into 4 even balls.
On a BBQ or on a frying pan on the stove, fry both the bacon rashes and onion rings until browned, about 2 minutes. Once cooked, remove and set aside.
Press the beef balls onto the frypan/BBQ to beef patty sizes. Cook these for a few minutes on one side. Turn this over and place the cheese on the cooked side of the patty, while it’s cooking. At this stage, break each egg separately on the frypan/BBQ. The eggs are to be cooked leaving the yolk still runny.
Once everything is cooked, add all ingredients to the bottom half of the burger roll in the following order: patty and cheese, bacon, egg, onions, beetroot, tomato, lettuce and then finally tomato sauce. Serve the burger with the lot with hot chips.
[box title=”Variations” style=”soft” box_color=”#6D6E72″]Additions: In Oz, many fish and chips shops (that always sell a burger with the lot) will include a ring of pineapple.[/box]