The Aussie Burger

Summer in a bun! The Aussie Burger is such a refreshing break from the norm of burger toppings. Classic meat patty, smoky crisp pancetta, sliced beetroot, avocado, peppery rocket, and a fried egg! You could even go all out and add a pineapple ring, if that’s your thing.

20 minutes

Serves 4 people


  • 500g good-quality minced beef
  • 4 tablespoons red onion marmalade
  • 8 slices smoked pancetta or streaky bacon
  • 4 burger buns
  • Vegetable oil
  • Sea salt and freshly ground black pepper
  • 4 Free Range Ethical Eggs
  • 4 tablespoons free range egg mayonnaise or your favourite burger sauce
  • 2 beetroots in juice, sliced
  • 1 avocado, de-stoned, peeled and sliced
  • 2 handfuls of rocket leaves


  1. Line a plate with greaseproof paper.
  2. Place the minced beef and red onion marmalade into a bowl, scrunch together well.
  3. Divide the mix into four and shape into patties. Place the patties on the lined plate and cover with cling film. Put the plate in the fridge and allow the burgers to chill.
  4. Place a large frying pan on a medium heat. Fry the pancetta or bacon until crisp then place on a plate to one side.
  5. Cut the buns in half and toast the cut side in the frying pan or under the grill. Place the buns on serving plates.
  6. Place the frying pan back on a medium heat. Remove the plate of burgers from the fridge, drizzle them with a little vegetable oil and fry the burgers to your liking (4 minutes on each side results in roughly a medium finish).
  7. Transfer the burgers to a clean plate and season on both sides.
  8. Return the pan to the heat, wipe out the pan with a piece of kitchen roll. Add a splash of vegetable oil and crack in the eggs. Fry the eggs to your liking and switch off the heat.
  9. To build your burgers, spread a tablespoon of sauce on the bottom layer of each bun. Arrange the sliced beetroot on top of the sauce. Top with the burger patties, pancetta, avocado and rocket. Finish with the fried egg, top half of the bun and secure with a cocktail stick.
  10. Serve with a fresh rainbow vegetable slaw and homemade potato wedges.