Perhaps even more divisive than the “pineapple on pizza” debate is the Aussie burger with the lot which, to most, is a classic, juicy burger with the extra ingredients of beetroot and pineapple. To some, this recipe is a God-given national treasure; to others, it’s a desecration of all things holy when it comes to burgers.

However, for those of you who hold a patriotic admiration for this recipe that we can call ours (or for those of you who are at least somewhat curious), this simple recipe ensures you get a perfect snapshot of Australian culinary culture — for better or worse!

Ingredients

• 4 lean beef burger patties
• 2 onions, sliced
• 4 hamburger rolls, halved
• 4 slices short cut rindless bacon
• 4 canned pineapple thins
• 4 eggs
• Iceberg lettuce leaves, torn, to serve
• Canned sliced beetroot, to serve
• 2 tomatoes, sliced
• Chunky tomato relish, to serve
• Hot chips, to serve
• Spice mix (optional) — we recommend a healthy dash of paprika, rosemary, thyme, parsley, oregano, garlic powder, salt and pepper.

Method

1. Heat a large non-stick frying pan over a medium-high heat. Add your preferred spice mix over the burgers, if desired. Cook the burgers for 4 minutes each side or until cooked through.
2. Transfer to a plate and cover with foil.
3. Add the onions to the pan and cook for 3-4 minutes or until soft. Then, set aside.
4. Toast the cut side of the burger buns and set aside.
5. Cook the bacon under the grill until crisp and golden. Set aside.
6. Cook the pineapple thins in the frying pan for 1 minute each side or until golden. Remove and set aside.
7. Crack each egg into the pan. Cook for about 2 minutes or until just set.
8. Place the lettuce, beetroot, tomato and bacon on the base of each bun. Top with a pineapple thin, burger, some relish and onions, an egg and the bun lid. Serve with chips on the side