It’s that time of the year again, when folks all over the country get outdoors with family and friends to celebrate the best of Australian culture and our sun-soaked lifestyle. Whether you’re celebrating in the park or in the backyard, these juicy burgers will be a dead-set winner with young and old.
600g quality beef mince (from The Butcher Club)
1 small brown onion, finely diced
2 tbsp BBQ sauce.
1. For the burger patties add all ingredients to a bowl and toss gently to combine. Be careful not to overwork the mix or you’ll end up with tough patties.
2. Use damp hands to divide the meat into equal portions and form into 6 evenly shaped patties. Push a small dent into the centre of each patty to help them cook evenly.
3. Cover patties and refrigerate for a few minutes while you wait for the barbecue grill to heat up to a high heat. Keeping them chilled helps patties hold together while cooking.
4. Once hot, brush your barbecue grill plate clean and oil lightly then cook patties over high heat (2 minutes on each side for rare, 3 minutes each side for medium-rare or up to 5 minutes for well done). Only turn once and avoid turning or pressing the patties, otherwise you’ll lose precious moisture and flavour.
5. Remove patties from the heat and place a cheese slice on top of each one, allowing to melt slightly. Leave patties to sit 7-8 minutes so that meat can rest.
6. Next, cook the bacon on the barbecue until crispy, fry eggs and brown the pineapple slices until caramelised.
7. To assemble burgers, spread BBQ sauce on the bottom half of each bun, add torn lettuce, 1 tomato slice, and then your beef patty. Next, place the egg, bacon and pineapple slice on top and finish with the top half of your burger bun. Use bamboo skewers to hold the burger stacks together.
To stock up on the freshest in quality barbecue meats ahead of your Australia Day festivities, talk to the team at The Butcher Club. C’mon!