The Full Monty burger

Name: The Full Monty burger recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 500g beef mince; 500g beef sausages, casings removed; 6 bacon rashers; 1 large onion, thinly sliced; 225g can beetroot, drained, chopped; 6 pineapple rings, drained; 6 eggs; 6 tasty cheese slices; 6 soft bread rolls, halved horizontally; 2 cups shredded iceberg lettuce; 3 large gherkins, sliced lengthwise; Barbecue and tomato sauce, to serve

Rate now

30m

large burger — The Full Monty burger

Credit: Chris Court

Jump to recipe

by Lucy Tweed

Jan 05, 2021

This classic Aussie burger is a must-have at any barbecue. Both hands required.

500g beef mince
500g beef sausages, casings removed
6 bacon rashers
1 large onion, thinly sliced
225g can beetroot, drained, chopped
6 pineapple rings, drained
6 eggs
6 tasty cheese slices
6 soft bread rolls, halved horizontally
2 cups shredded iceberg lettuce
3 large gherkins, sliced lengthwise
Barbecue and tomato sauce, to serve

Method

1.

Combine the beef and sausage mince in a large bowl and mix well to combine. Divide mixture into 6 patties and flatten each into a rough 12cm patty. Set aside.
2.

Heat a lightly greased barbecue flat plate and chargrill to high heat. Grill bacon for 3-4 minutes, turning, until charred and crisp. Cook onion and beetroot on flat plate, tossing frequently, for 4-5 minutes until onion has caramelised. Set both aside and keep warm.
3.

Place pineapple rings on flat plate and crack eggs into the centre of each ring. Cook for 4-6 minutes, until eggs are cooked to your liking. Set aside with the other ingredients.
4.

Grill patties for 2-3 minutes on one side, then flip. Top with cheese and cook for a further 3-4 minutes, until patties are cooked and cheese has melted. Place one patty on the base of a bread roll, then top with onion and beetroot, followed by bacon and pineapple with egg. Scatter over iceberg and top with gherkins. Serve with your favourite sauce.