Big Aussie beef burger

Big Aussie beef burger

Dean Cambray

When it comes to using minced beef, I strongly suggest that you don’t buy it ready-minced from the supermarket. Go to your butcher and choose the appropriate cut for the dish – for burgers I’d suggest lean rump or topside – and ask him to mince it for you. That way you can be sure you’re getting great quality, as well as correct balance of fat and lean meat. And of course you can always mince it yourself if you’ve got a mincer at home.

It’s best not to make your burgers too far ahead of time. Fry or grill them, depending on how you feel. I like to sling them on the barbie, as I love the smoky, charred flavour, and the way they stay pink and juicy inside. Serve with all or some of the suggested accompaniments and good-quality oven-baked chips.



Quantity Ingredient
1kg lean minced beef
100g thick-cut rashers smoky bacon, very finely diced
1 small onion, finely diced
2 garlic cloves, finely chopped
1 teaspoon fresh chilli, finely chopped
3 tablespoons dijon mustard
2 tablespoons worcestershire sauce
1 egg, lightly beaten
2 tablespoons parsley, chopped
2 tablespoons salt
2 teaspoons freshly ground black pepper
olive oil, for grilling

Burger accompaniments

Quantity Ingredient
6 good-quality burger buns or ciabatta rolls, split in half
1 small lettuce, leaves separated
Caramelised onions
12 slices beetroot
12 slices tomato
12 rashers grilled bacon
6 fried eggs
6 slices tasty cheese
tomato sauce or ketchup


  1. Preheat your grill or barbecue to medium–high.
  2. To make the burgers, combine all the ingredients, except for the oil, in a large mixing bowl. Use your hands to scrunch everything together so that the onion and flavourings are evenly distributed. Shape into 6 patties, making them as neat as you can, and about 2.5–3 cm thick.
  3. Brush each burger lightly with oil and arrange them on your grill or barbecue. Cook for 4 minutes and then turn them over. Continue to cook until they’re done the way you like them. This will depend on the heat of the grill, the thickness of the burger and, of course, personal preference.
  4. Serve everything in the middle of the table so your guests can build their own burgers, the way they like them.
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