This recipe will create the classic Australian burger with the lot, something you will only have heard of if you have had fast food in the outback of Australia. Only for the truly adventurous, you need to be hungry and able to stretch your mouth in order to eat it without getting into a mess. Try one and you will understand why. I made a fair few of these, and the equally famous steak sandwich with the lot, whilst working in Alice Springs. They are the simple way to getting some of your 5 a day!

This recipe serves 1 and uses a big frying pan, if making for more than 1 person you can easily volume up but you will need to cook and keep things warm unless you have a large hotplate. If using a BBQ use a small frying pan for the eggs and onions.

Ingredients

• 1 Egg
• 1 burger patty – preferably good quality
• 1 burger bun – toasted
• 1-2 slices of a tasty cheddar cheese, enough to cover your burger
• 1 Onion sliced into rings
• 3 slices of cooked beetroot – preferably not pickled
• 1 pineapple ring – use tinned
• 2 rashers of Back bacon, smoked is best
• Mayo
• Ketchup

You will also need

• A large frying pan
• Optional a skewer to hold it all together when you try to eat it, but note that a rough, tough outback Aussie would scoff at a skewer!

Method

1. Cook the burger patty, onion and bacon, in a frying pan turning at mid point, till nicely browned on both sides.
2. When ready to turn the patty and bacon add the pineapple and beetroot, cook on both sides till lightly browned and warmed through.
3. When nearly done place the cheese on the burger and allow it to heat through so it starts to melt
4. When adding the cheese break your egg into the pan and fry to taste.
5. Meanwhile spread the base of the burger bun with mayo.
6. When all the hot ingredients are ready layer the bacon, onions, beetroot, pineapple and burger patty on the bun base, top the lot off with your fried egg, a good splash of ketchup and the the bun lid.
7. Eat and enjoy!

Serving suggestions and variations

• Substitute the burger patty for a good piece of frying steak, you may want to swap the bun for 2 slices of bread and make it a sandwich
• If serving as a plated meal add a few potato wedges or chips, some salad leaves and a good dollop of coleslaw
• Of course you can miss out any of the more unusual ingredients however unless you really don’t like them it is worth the taste experience to do The Lot at least once.
• If you don’t fancy fried beetroot try adding grated fresh beetroot instead
• If you want a vegetarian option use a large flat mushroom instead of the burger
• Try stilton or a hard goats cheese instead of cheddar

Acknowledgements

I spent a year in Australia when I was 19. It was a long way from home, I had a fabulous time there. I spent 3 months in Alice Springs, amongst other jobs, I spent most of the time working for Ernie in his chip shop. That is where I learnt to cook on a hotplate and use a huge deep fat fryer. We had to peel all the potatoes by hand for the chipper and I used to get plenty of grief for not doing it right! The addition of anything salad like to the burger was unheard of at that time, so no lettuce or tomatoes are in this version, they may well be there now. As with most happy memories I remember those times as being the best and really felt part of the local community. Thanks Ernie xx

If you like this recipe you may also like to try one of these from our collection;

• Potato jacket wedges are a great way to turn a burger with the lot from a snack into a meal.
• Mama's salad is a great accompaniment if you are having a BBQ
• want a nice dessert then profiterols with chocolate sauce are a great one to make ahead.

Happy eating!