Hamburger With The Lot Recipes

Steps:

• To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, right). Put them in the fridge and, if possible, leave to chill for at least 1 hr. They can be made up to 2 days ahead.
• To cook the burgers, get the barbecue good and hot with the coals glowing. You don't need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.
• While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like.
• Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.

Steps:

• Cut hamburger rolls in half and butter both sides. Toast both halves on the grill.
• Fry or grill the meat patties, the bacon and the onion slices.
• Flip the patties over and place cheese on top.
• Fry the eggs.
• On bottom half of each bun, add ketchup to taste.
• Assemble the hamburger from the bottom up: lettuce, tomato, beets, onions, pineapple and meat patty. Top with bacon, egg, cheese and bun top.

Steps:

• Finely chop 1 onion and place it in a bowl with the beef, garlic, Worcestershire sauce, tomato sauce, parsley, egg and sea salt.
• Mix well to combine.
• Shape the mixture into four large patties; place on a plate; cover with plastic wrap and refrigerate for 30 minutes.
• Meanwhile, slice the remaining onion into rings and fry in 1 tablespoon oil over a medium-low heat.
• Cook for 15 minutes or until light golden and tender; set aside.
• Heat the remaining 1 tablespoon of oil in a large, heavy-based frying pan.
• Once the oil is swirling in the pan, add two beef patties.
• Fry for about 5 to 6 minutes on each side or until browned.
• Place a piece of cheese on each patty while they're still in the fry-pan. Let the cheese melt a little; remove the patties using a spatula.
• Place them on a plate and loosely cover in foil to keep warm.
• Repeat cooking process with the remaining patties.
• Discard most of the oil from the pan and fry the eggs to desired doneness.
• Meanwhile, preheat grill on high.
• Place the hamburger buns, cut-side up, under preheated grill and toast for 30 seconds, each side, or until golden. You may have to do this in batches, depending on the size of your grill.
• Finally assemble the hamburgers by spreading on mayonnaise on the bottom bun, followed by lettuce, a patty and cheese, tomato slices, beetroot slices, a fried egg, bacon, fried onions and finally, a squirt of tomato sauce.
• Cover with the hamburger bun tops.
• Serve immediately.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.