Around the world in 80 dishes No.6: Australia

Global kitchen

Big Aussie beef burger, by Adrian Richardson

Ingredients to serve 6

For the burgers:

1kg lean minced beef

100 g thick-cut rashers smoky bacon, very finely diced

1 small onion, finely diced

2 garlic cloves, finely chopped

1 teaspoon fresh chili, finely chopped

3 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 egg, lightly beaten

2 tablespoons chopped parsley

2 teaspoons salt

2 teaspoons freshly ground black pepper

olive oil for grilling

Burger accompaniments:

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


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.

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.

Preheat your grill or barbecue to medium-high. 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 2.5-3cm thick.

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.

Serve everything in the middle of the table so your guests can build their own burgers, the way they like them.

From Meat - How to Choose, Cook and Eat It by Adrian Richardson (Hardie Grant £25)