The Aussie Burger with the Lot

Ingredients

• beef mince800 g
• char siu sauce2 tbsp
• sea salt — 2 tsp12 g
• black pepper0.5 tsp
• vegetable oil — 2 tbsp40 ml
• large brown onions — peeled and sliced2 ea
• soft burger buns — halved6 ea
• cheddar cheese6 slice
• iceberg lettuce — finely sliced150 g
• tomatoes — cut into 12 slices300 g
• canned sliced beetroot450 g
• eggs6 ea
• canned pineapple rings440 g
• barbecue sauce — to serve1 ea

Method

1. Mix the beef mince with the char siu sauce, salt and pepper until just combined. Divide into 6 portions and shape into patties slightly larger than your buns.
2. Heat the oil in a frying pan over medium-low heat. Add the onions and salt, and cook gently for 15-20 minutes, stirring occasionally, until soft, golden and sweet. Set aside.
3. Preheat your grill to high. Place the pineapple rings and burger buns on the grill and cook until lightly charred. Transfer to a tray and keep warm in a low oven.
4. Place the patties on the hot grill and cook for 3-4 minutes each side or until almost cooked through. In the final minute, top each patty with a slice of cheddar cheese and let it melt. Keep patties warm in the oven while you fry the eggs.
5. Heat a pan over medium heat and fry the eggs until the whites are set but the yolks remain runny.
6. On the base of each toasted bun, layer lettuce, a cheesy beef patty, caramelised onion, tomato slices, beetroot slices, a slice of grilled pineapple and a fried egg. Spread barbecue sauce on the top bun, then crown the burger. Wrap in baking paper to help stabilise, slice down the middle and enjoy messily.