Wicked burgers are easy to make – bring on the AUSSIE BURGER!! Perfect for summer grill outs, these burgers are loaded with flavour and you don’t need to hunt down fancy expensive beef. I’m all about making juicy flavourful burgers using ground beef/mince you can get from the supermarket. Don’t you just want to reach through the screen and GRAB this burger??!!
The most expensive burger I have ever had is at Rockpool Bar and Grill in Sydney – A$25.
I know you’re gasping, and I gasped too when I saw the price. But I should tell you that these were Wagyu Beef Burgers. So basically, the every-day-corner-store-burger turned seriously gourmet. Made using the best ground/mince beef money can buy.
I love my friends, but when I have them over for a good ‘ole BBQ, I’m not driving 35km and shelling out serious dollars for posh beef for burgers. Not when I can make juicy, flavourful burgers using beef from the supermarket!
So this is how I make hamburgers. Other than following the recipe for the flavorings I use, my one key tip is this – make a dent in each beef patty. This stops them from shrinking and curling up so they stay the same size as when you form the patties.
Aside from what beef to use – let me be clear, I use supermarket beef mince – the next big question is how much to load it up. There are many options. Lettuce, tomato, onion and cheese being the obvious. Then pickles – many are divided on this, me included. Pineapple, egg, bacon, beetroot are the other major contenders.
So speaking frankly, I make my burgers loaded up with everything I love. Chunky, juicy burgers, dripping with melted cheese, the obligatory lettuce and tomato (though I could easily do without), onion, golden but not crispy bacon, and a runny egg.
Bring on that runny egg. It’s an essential in my books. Sure, it goes everywhere. But what you DO get…oh my. Heaven.
I couldn’t load any more onto my burger even if I wanted to. Look – my Baby Hands are struggling to cope with this burger as it is!!! Trust me, I managed though. Grab it, squeeze and BITE.
Even when I make burgers on my grill, I have to serve fries on the side. And I totally cheat using frozen fries. It’s easy, I throw them in the oven when I start cooking the burgers and they’re finished at the same time.
And when YOU place this platter of burgers in front of your friends too, I guarantee they won’t judge the frozen fries either.
For disclosure purposes, I cooked these in a skillet (per photo above) because my BBQ is currently out of action (I don’t want to talk about it ?). And these are just as delicious cooked in a frypan, but there is something about making burgers on the outdoor grill that screams of summer to me…..☀️☀️
You too? – Nagi x
- 1.4 lb / 700 g ground beef (beef mince) (Note 1)
- 1 onion, grated (brown, white or yellow), squeezed of excess juice
- 1 garlic clove, minced
- ¼ cup parmesan cheese (optional - extra flavour boost)
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 1 egg
- 1½ tsp salt
- Black pepper
- 1 tbsp oil
- 4 large rashers of bacon, or 12 rashers of streaky bacon
- 2 onions, halved and sliced
- 2 tomatoes, sliced thickly
- 4 hamburger buns, cut in half
- 4 slices tasty or cheddar cheese
- Tomato ketchup, tomato sauce of BBQ sauce
- Place the Beef Burger ingredients in a bowl. Use your hands to mix until just combined.
- Divide into 4 balls and flatten into patties that are slightly larger than the hamburger buns (because they will shrink slightly when cooking). The patties should be about 1½ cm / ⅔ inches.
- Indent the centre of the patties slightly using your thumb. This stops the Beef Burger from becoming a dome shape and shrinking as it cooks.
- Place patties in the fridge for at least 15 minutes. Or overnight if you are making these in advance.
- Turn oven on very low (for keeping bacon and onion warm).
- Heat oil in large heavy based pan over high heat, or BBQ. (See note 2)
- Add bacon and cook to your liking. For hamburgers, I like mine browned but not crisp. Remove bacon from pan and place on a tray, pop into the oven to keep warm.
- Add onion to the pan and cook for 2 to 3 minutes until browned and soft. Place in the oven with the bacon to keep warm.
- Place patties in the pan and cook for 3-4 minutes until the underside is nicely browned.
- Flip the Beef Burgers and cook the other side for 1 minute. Then place a slice of cheese on each Beef Burger, cover with lid (see note 1) and cook for a further 1 to 1½ minutes until nicely browned (or to your liking) and the cheese is melted.
- Remove Beef Burgers from the pan and set aside to rest, loosely covered with foil.
- While the burgers are resting, crack the eggs into the pan and cook to your liking.
- Lightly toast the hamburger buns (optional).
- To assemble, spread tomato ketchup on the hamburger bun. Top with lettuce and tomato, then the Beef Burger, bacon then onion, and lastly egg. Place top of hamburger bun on top.
- Serve immediately!
2. Use a pan with a lid if you can (you need a lid to melt the cheese on the patties), or get a baking tray you can place on top of the pan (even if it doesn't cover the whole pan, that's fine, it will still seal in enough heat to melt the cheese).
Nutrition per serving (bun and all!). The burger patties are pretty chunky – you could reduce the calories by using less meat and filling it out with grated vegetables. Also, 162 calories of the total calories below is attributable to the bacon. This assumes you use normal hamburger buns or rolls that aren’t extra sweet (here in Australia, there are some hamburger buns that are extra soft and also quite sweet which are higher in calories).