Hamburger with the lot thanks love…
If you are an Australian, you may have heard these words before. If you like your burgers and frequent take away places regularly, you may have even heard it a lot. If you’re not Australian and are wondering why bother posting about a burger, it’s because it’s not any old burger. You see it has beetroot and pineapple on it, which are the two crucial ingredients to take it up to Aussie Burger status.
Around the country, patties have been flipped, onions have been sliced and cans of beetroot have been opened. Money exchanged, and great mouthfuls of burger have been hurriedly eaten before the whole thing lands on your lap. With this many ingredients its hard to keep a firm hand on it all and show that burger who is boss.
Back in my burger flippin’ days, we would have competitions to see who could make the biggest one, without letting anything fall. The heat of the grill, the timing of the orders piling up, challenge of building your burger to be the greatest heights a person had ever seen! However once the burger was out of your hands, and into the customers, it was up to them. No blame could be taken if their burger became a tumbling pile of slop in their lap. With beetroot stains down their post beach kaftans, it was up to them to wrap their chops around the towering extravaganza.
So how to make your own Aussie Burger with the lot?
Burger bun; I made up some sourdough rolls. Easy, and healthier than your standard old white ‘fluffy’ bun.
Now you have to build…
If you are making burgers at home, there are so many things you can add. They don’t have to be a greasy pile of slop. Swap the beef pattie for a lentil one, or some grilled tofu. Or even just keep it as a salad. Make your own tomato relish or add caramelised onions. Swap burger buns for flat breads and roll it up.
The possibilities are endless.
Now just be careful with that beetroot…
This recipe submitted to yeastspotting