Aussie Beet Burger

I’m not sure if I’ve been living under a rock or what, but I’ve definitely never heard of an Aussie burger prior to this week and I’d certainly never dreamed of putting sliced beets on a hamburger.  But apparently that’s how they roll Down Under.

From my quick Google research, it appears though beets are just about the only thing that everybody agrees is on a Aussie burger; disputed items include: an egg cooked over easy, grilled onions, grilled pineapple rings, and bacon.

I tried to keep it relatively simple and made one burger with just beet slices and grilled onions and one with beets, grilled onion and an egg.  The verdict: I liked the one with the egg best… especially when the runny yolk burst and infused the whole burger like so.

Mmmm…. so good.  I’m sure the other variations are great as well, but be forewarned that this is one messy burger and another layer or two will make it even more so.  Have those napkins ready.

I’m also happy that Women’s Health Magazine just included me on their list of “What We’re Reading This Week“, which is focused on healthy links from around the web (thanks Women’s Health!).  Although the timing is a bit ironic.  My super health conscious friends, please avert your eyes to this here burger… and might I suggest you check out some Moroccan Spiced Carrot Soup, Avocado with Spicy Peanut Dressing, or Red-Red Stew instead?


Aussie Beet Burger

Yield: 4 servings


* 1-1/4 pounds ground beef chuck
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 4 hamburger rolls, split
* 1 large onion, sliced
* 4 large eggs, cooked over easy
* 3/4 cup drained sliced pickled beets
* 4 lettuce leaves
* 1 tomato, sliced
* Mayo, BBQ sauce or ketchup


Preheat an outdoor grill for medium-high heat. When grill is ready, lightly oil the grilling surface. Mix beef with 1 teaspoon salt and 1/2 teaspoon pepper, then form into 4 hamburger patties.

Lightly toast rolls on grill and cook burgers to your preferred level of doneness. Use a grill basket to cook the onions until they’re charred and tender-crisp.

Assemble burgers with grilled onions, beets, eggs, lettuce, and tomato and your desired sauce.

Note: For those of you looking for a gluten-free hamburger bun, I used these. They're relatively expensive, but sometimes I just don't have the time to make everything from scratch. They're a bit on the dry side, which I actually consider to be a plus; I tend to put a lot of sauce on my burger and they soak up the sauce and the juice from the burger really well.

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5 Responses to “Aussie Beet Burger”

  1. #
    Mark@SeasonWithSpice — June 15, 2011 at 8:27 am

    Hi Cate,

    That's a good looking burger. I actually like the beet on Aussie burgers, because it means I use less ketchup (sugar).

    But to make this a real Aussie burger, you have to double the size of the one you made…so this is a 'healthier' version. I like yours better, since I cold actually finish eating one.


  2. #
    CATE — June 15, 2011 at 8:40 am

    Ha, that's super funny Mark. You know, I did feel rather virtuous for leaving off the mayo and bacon…


  3. #
    cordless electric lawn mowers — July 22, 2011 at 6:37 pm

    Like Aussie Beet Burger looks wonderful, not even dinner time yet, but I could eat them now!


  4. #
    Zarrah — December 10, 2013 at 12:04 pm

    I used to work in a fish n chip shop in SE Aus in the 80s, our most popular ones were the “plain” and the “with the lot”. Plain consisted of beetroot, tomato, lettuce, beef pattie and tomato sauce (ketchup). With the lot was beetroot, tomato, lettuce, beef pattie, cheese, onion, bacon, egg and tomato sauce. Some people also requested a slice of pineapple and occasionally even a potato cake (thin slice of potato dipped in batter then deep fried). Buns were always buttered after toasting. When I tasted my first McDonalds burger I was disgusted. So flavourless.


    • Cate — December 10th, 2013 @ 12:58 pm

      I can totally understand why a McDonald’s burger would pale in comparison… that with the lot burger sounds absolutely amazing!


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