Best Burger… Aussie Style

15 Oct

Aussies have a strange adoration of beet, which we call beetroot. We all grew up with pieces of pickled beetroot in our salad rolls and sandwiches. And burgers. It wasn’t until I was an adult that I had the un-pickled variety of beetroot. B’s salad looked deeee-licious.

I don’t mind a hamburger. A good hamburger. This recipe is for a patty that I think is great. Yes, I am selfishly using this blog as my personal recipe file.

It is up to you what you want to add to your burger, but if you want to fly the Aussie flag, by rights you should add some pickled beetroot.

The patty is made with…

Minced beef, red onion, garlic, parsley, rosemary, sage, Worcestershire sauce, and a little butter.

I chopped up the onion, and cooked it in a fry pan in butter. I like it cooked on a low heat until it is starting to brown. While it is cooking I minced up the garlic, and chopped some parsley, sage and rosemary.

I also made sure the minced meat was not too wet. This meat I bought at the farmers’ market (I love that place) and it was quite wet. So I used some paper towel to remove some of the liquid.

I put all of the ingredients in to a bowl together, including some Worcestershire sauce and black pepper, then mixed them well with my hands. I formed patties, and then the hardest part, after smelling the cooking onions, was putting them in the fridge for 30 minutes to chill.

I cook the patties in the same pan as the onions, and my method for melting the cheese is to add it to the burger as the second side cooks.

I like lettuce, tomato, pickles, mustard, cheese, a little tomato sauce (ketchup), and of course…… beetroot, piled up on a toasted bun with my burger patty.

This patty is versatile though. I also like tomato, lettuce and Roquefort cheese. Try that on a day you want to fly a french flag. And perhaps wear stripes.


Best Burger Patty


1 red onion, chopped
1/2 tablespoon butter
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon Worcestershire sauce
500g (a pound) of minced beef
A few grinds of black pepper

Melt the butter in a fry pan and cook the onion until beginning to brown. Add all of the ingredients to a bowl and mix well. Form in to patties and refrigerate for 30 minutes. Cook over a medium low heat. I use the same pan that I cook the onions, as it has some nice caramelisation already starting.


To a toasted bun, add your favourite fillings, along with this flavoursome hamburger patty.

9 Responses to “Best Burger… Aussie Style”

  1. Mare 15/10/2012 at 8:05 am #

    I would substitute roo for beef to give it a rich taste and a leaner meal. Love a decent home made burger, its a balanced meal!

    • Mare 15/10/2012 at 8:05 am #

      I mean, i would substitute beef for roo!!!

      • Alice 15/10/2012 at 5:15 pm #

        I am not as confident cooking roo, can you leave it quite rare and it still be safe?

  2. Mare 15/10/2012 at 8:07 am #

    oh and on the day you do French, make sure to wear a hat preferably a beret, at a jaunty angle

  3. Leah 15/10/2012 at 8:40 am #

    Oh a recipe after my own heart. I often say a burger is not a burger without some beetroot in it! thanks for sharing xx

  4. antongerner 17/10/2012 at 4:59 am #

    Can you tell me what kind of chest you used?
    Looks like it melted really well.

    • Alice 17/10/2012 at 5:57 am #

      Hi Anton,

      I used Mainland Tasty, and for the first time ever I bought it pre sliced so it would look good! Was nice, but for taste an even sharper cheddar would be better, and what I would probably use if I wasn’t taking photos.

  5. Mare 18/10/2012 at 1:33 am #

    Roo is ok rare, i tend to cook all my meat still bloody and its ok. I think in the end it comes down to taste. Roo has a distinct flavour which i really enjoy but its not for everyone. I havent forgotten our date, just trying to work out when it can work for me, I was hoping this weekend, but have left it so late to organise anything with you

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