The Great Aussie Hamburger

Some things are sacred. The Australian hamburger is one of them. There is nothing wrong with other sorts of burgers, there are lots here at aussiebarbie.com.au, but none pretend to be the real thing. You're genuine article hamburger is ideally made in a Greek milk bar. It should be on a white, daggy toasted bun. There should be meat, fried onions, tomato, shredded lettuce, tomato or barbecue sauce, iodised salt, no pepper and of course, canned beetroot. You can't beat a root. Boom, tish! You can't have a cheeseburger without cheese, so it has to be OK. Canned pineapple is frowned upon, but is an allowable extra if only for nostalgic reasons. Bacon and fried egg are permissible to make a 'with the lot', but best to stop at the beetroot.

Serves:

4
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

10 min
Primary Ingredient:

Beef
Type of Meal:

Main

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Ingredients

400	Gm	Beef Mince	Not too lean
1	Whole	Brown Onion	Peeled and very thinly sliced
2	Cup(s)	Iceberg Lettuce	Finely shredded
4	Slice(s)	Tomato	Large
4	Slice(s)	Canned Beetroot
4	Whole	Hamburger Buns	Buttered
1	Splash	MasterFoods Tomato Sauce	Go nuts on the sauce and don't be afraid to mix 'n' match with BBQ

Directions

Heat the flat grill and pour on a little neutral oil. Divide the meat into four balls and flatten on the grill with a barbecue spatula.

Make the patties as big as possible because they will shrink a little as they cook.

Add a little more oil and fry the onions at the same time. Either toast the buns or grill them over a medium flame on the char grill.

Scrape the bottom half of the bun with a little butter (why didn’t they butter the top half?) and arrange the ‘salad’: first the lettuce, then the tomato and the beetroot.

Top with the salad with the beef and then the onions; a liberal dose of salt and plenty of sauce- either, not both, then the top of the bun.

There is no such thing as an open hamburger. It is bollocks.

Serve with greasy chips if possible.