The Aussie Burger with 'the Lot' is Australia's ultimate hamburger — a beef patty topped with EVERYTHING: beetroot, fried egg, bacon, pineapple, lettuce, tomato, onion, cheese, and tomato sauce, stacked so high it requires both hands and a strategy. The beetroot and pineapple are the distinctly Australian additions that separate it from any American burger.
The Aussie Burger with 'the Lot' predates American fast-food chains in Australia. Before McDonald's arrived (1971), Australian milk bars and takeaway shops served burgers with a uniquely Australian set of toppings — most notably tinned beetroot (a staple of Australian pantries) and tinned pineapple (from Queensland's Golden Circle brand). The 'lot' means everything: beetroot, egg, bacon, pineapple, lettuce, tomato, onion, cheese, and sauce. The beetroot is the non-negotiable Australian signature — no Australian would consider a burger complete without it. The stack is famously tall, requiring skewers to hold it together.
A towering burger, the layers visible: beef patty, melted cheese, a slice of pink beetroot (staining everything), a fried egg with runny yolk, a ring of pineapple, crispy bacon, lettuce, tomato, onion. Bite through all of it (if you can). The beetroot gives a sweet, earthy tang; the egg adds richness; the pineapple a tropical sweetness. It is messy, enormous, and completely Australian.
The patty should be hand-formed (not too thin), the beetroot must be tinned (not fresh — the tinning gives the right texture and sweetness), the egg is fried sunny-side up (yolk should run), the pineapple is a grilled ring (not fresh chunks). The stacking order matters: patty first, then cheese, then the wet ingredients (beetroot, pineapple, tomato), then the dry (lettuce, onion), with the egg and bacon on top. The bun must be soft and large.
Variations
Some skip the pineapple (controversial); some add avocado; some use chicken instead of beef; the beetroot is non-negotiable.
On the Palate
Where Aussie Burger with the Lot sits in the Australian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 30 min active + 15 min waiting
- 15 min
Form 4 beef patties (150 g each); season with salt and pepper.
- 28 min
Grill or pan-fry the patties 4 minutes per side until cooked through.
Watch outCook the patties through to firm and juices running clear — a burger with the lot carries a lot of wet toppings, so the meat itself must be fully done.
- 34 min
In the same pan, fry 4 eggs sunny-side up.
Watch outFry the eggs sunny-side up with the yolk still runny — the loose yolk is meant to break and sauce the stack, so don't set it hard.
- 43 min
Grill 4 pineapple rings until charred.
- 53 min
Grill 4 bacon rashers until crisp.
- 62 min
Toast 4 large burger buns.
- 75 min
Build each burger: bun, lettuce, tomato slice, patty, cheese slice, beetroot slice, pineapple ring, bacon, fried egg, onion rings, tomato sauce, top bun.
- 81 min
Secure with a skewer if needed.
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