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    Do You Know About Aussie Burgers Yet?

    Because it's OK if you don't. But let's fix that right now.

    This is what Australians call a Burger With The Lot.

    Also called a Works Burger, they popped up in Australia in the 1960s and continue to be an institutional offering at most pubs, cafés, and restaurants there.

    How do you feel about it?

    Yes, there are a lot of foreign things happening here.

    Before you make up your mind, let's talk this through.

    It starts as a regular hamburger.

    From there, you must add pickled beets,

    grilled pineapple,

    a fried egg,

    and spicy chili mayo.

    Sriracha + mayonnaise is fine.

    Asian chile paste such as sambal oelek + mayonnaise + ketchup is better.

    Together they make a perfect combination of flavors.

    Pickled beets - Sweet and sour, crisp and earthy.

    Runny egg - Rich, coats the whole burger and soaks into the bun.

    Pineapple - Sweet and charred.

    Chili mayo - Spicy and rich.

    Grilled onions are cool too.

    Cheese is fine.

    Lettuce and tomatoes are pretty important.

    Bacon? Sure, why not.

    Just don't flake on the beets.

    Native Australians don't agree on all of the essential toppings for their national burger — but the beets are non negotiable.

    Or the egg.

    You can do this.

    Don't be scared.

    It's cheaper than a flight to Sydney.

    Give it a shot.

    If you hate it, you can yell at me, on the Internet. I won't even care.

    Use this recipe from Gourmet.

    And please report back.

    h/t to former Gourmet editors Alan Sytsma and Andrea Albin who helped put this Aussie burger on the cover of the magazine's July 2008 issue and encouraged me to try one for the first time.