Aussie
Australia’s own burger with the lot, on a seeded bun: beef, American cheese, smoked bacon, beetroot, pineapple, a fried egg, lettuce, tomato, red onion, pickles, pink sauce and barbecue sauce. To an outsider it sounds like too much; it works because the sweet beetroot and pineapple balance the salt of the bacon. The beetroot stains everything purple, so mind your shirt.
The story
The Australian hamburger grew up in fish and chip shops and milk bars rather than chains. The usual one had a mince patty, tomato, lettuce, grilled onion and, almost always, sliced beetroot, which is what Australians call a plain hamburger. Add cheese, pineapple, a fried egg and bacon and it becomes a “burger with the lot”. The traditional version never had mayonnaise, and the sauces were tomato and barbecue. As the old shops closed, the chains took the idea over: McDonald’s tried beetroot on its McOz and Hungry Jack’s sells an Aussie Burger, though usually with a round breakfast egg instead of a properly fried one.
What’s inside
- beef patty
- American cheese
- streaky smoked bacon
- beetroot
- pineapple
- fried egg
- lettuce
- tomato
- red onion
- pickles
- pink sauce
- BBQ sauce
- seeded bun
Make it at home
There is no copycat of the Aussie yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares beef, bacon and barbecue sauce
Duff Beer Sloppy Dog - Shares beef, bacon and cheese
TOP 3McDonald's Big Tasty (Copycat) - Shares beef, bacon, barbecue sauce and cheese
Onion Bomb Burger - Shares beef, bacon and cheese
McDonald's Bacon McDouble (Copycat)
Similar burgers at other chains
Built around the same things as the Aussie.- Burger Urge · beef, egg, pineapple and barbecue sauce
SignatureBig Boppa - Steers · beef, bacon, pineapple and barbecue sauce
SignatureMjojo - Burger 21 · beef, bacon, barbecue sauce and cheese
BBQ Bacon - Red Robin · beef, bacon, egg and cheese
SignatureRoyal Red Robin
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About Ribs & Burgers
Bradley and Savannah Michael founded Ribs & Burgers in 2011, and the brand still describes itself through the founders’ butchery background: grass-fed, hormone-free beef patties, free-range chicken, and ribs cooked to a decades-old family recipe. The idea was a sit-down grillhouse at fast-casual prices, with both of the things in the name done properly rather than one of them as a side act.
Ten restaurants in Sydney, Melbourne, Brisbane and Perth.
Not affiliated with Ribs & Burgers. Trademarks belong to their owners.