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George Motz
How to Make Australia’s Iconic Burger | Burger Scholar Sessions
Made with local burger expert Jimmy Hurlston.
Watch on YouTube ↗Not yet watched end to end by us
Illustration created with AIGenerated with ImagineArt (Nano Banana)
A seasoned patty stacked with cheese, bacon, a fried egg, beetroot, pineapple, tomato and avocado.
The recipe
How to make it
4 servings
Ingredients
Patties
- 1 lb beef mince
- 1 small onion, finely chopped
- 1 Tbsp tomato chutney, plus extra to serve
- ½ cup dried breadcrumbs
- 1 egg
- Salt and pepper
- 4 slices cheddar
The lot
- 4 bacon rashers (3½ oz)
- 4 eggs
- 4 seeded burger buns, toasted
- 1 avocado, mashed
- 1 baby cos lettuce
- 8 slices canned beetroot
- 2 vine-ripened tomatoes, sliced
- 7 oz pineapple, thinly sliced
Method
- Mix the mince, onion, chutney, breadcrumbs and 1 egg, season and shape 4 patties.
- Cook in a lightly greased non-stick pan over medium heat for 3 minutes, flip, add cheese and cook 3–4 minutes more. Keep warm and wipe the pan.
- Fry the bacon about 2 minutes a side until crisp, then fry the 4 eggs sunny side up, about 3 minutes.
- Spread avocado on the bun bases and stack lettuce, beetroot, tomato, pineapple, patty, bacon and egg. Serve with extra chutney.
Note on the source: The written recipe is from Australian Eggs, the Australian egg industry body (australianeggs.org.au). Motz’s video shows how an Australian burger expert builds it; his version may differ.
Quantities come from the source. The method is written in our own words. See the original ↗
Video
Watch the Masters Cook It
Learn from the chefs who know this burger best. We link out to their own channels; we don’t host or edit anyone’s videos.
YouTubeTraditional
George Motz
Background
Where it comes from
An Australian takeaway classic. A stronger chef source is still being sought.
