Classic Australian Cheeseburger

Recipe by adiforgotCourse: MainCuisine: BeefDifficulty: Easy


Prep time


Cooking time






  • For the Beef Patties:

  • Ground Beef: 900 g (approx. 2 lbs), preferably 70% lean, 30% fat

  • Worcestershire Sauce (or Vegemite): 15 ml (1 tbsp)

  • Smoked Paprika: 15 g (1 tbsp)

  • Sea Salt: 10 g (approx. 1¾ tsp)

  • Freshly Ground Black Pepper: 5 g (approx. 1 tsp)

  • For the Buns:

  • Sesame Seed Buns: 4, high-quality

  • For the Cheese:

  • Mild Cheddar or Colby Cheese: 8 slices

  • For the Toppings:

  • Mixed Greens: 100 g (such as arugula or spinach)

  • Pickled Beetroot: 1 jar, slices drained

  • Fresh Pineapple: 1, cored and cut into rings

  • Caramelized Onions: 100 g

  • Eggs: 4

  • For the Special Sauce:

  • Mayonnaise: 100 ml (approx. 7 tbsp)

  • Ketchup: 30 ml (2 tbsp)

  • Honey: 15 ml (1 tbsp)

  • Hot Sauce: A dash (optional)


  • Prepare Beef Patties:
  • In a large bowl, gently combine ground beef with Worcestershire sauce, smoked paprika, sea salt, and freshly ground black pepper.
  • Divide the mixture into four equal portions and form them into patties about 1.5 cm thick. Make a small indentation in the center of each patty.
  • Grill Patties and Pineapple:
  • Preheat the grill to a medium-high heat (200-230 degrees Celsius).
  • Place beef patties on the grill and cook for about 4 minutes per side.
  • In the last couple of minutes, add cheese slices on top of each patty to melt.
  • Grill pineapple rings alongside the patties until they develop char marks.
  • Toast Buns and Prepare Toppings:
  • Cut sesame seed buns in half and toast them on the grill until lightly golden.
  • In a small bowl, whisk together mayonnaise, ketchup, honey, and hot sauce for the special sauce.
  • Prepare the mixed greens and caramelize the onions. Fry the eggs to your preferred doneness.
  • Assemble the Burgers:
  • Spread a generous amount of special sauce on both halves of each bun.
  • Start with a layer of mixed greens on the bottom bun, followed by pickled beetroot slices.
  • Add the grilled beef patty with melted cheese, a grilled pineapple ring, and caramelized onions on top.
  • Crown with a fried egg and gently press the top bun over the assembly.

Expert Tips for Crafting the Perfect Aussie-Inspired Cheeseburger

  1. Quality of Ingredients:
    • The Beef: Choose high-quality, grass-fed ground beef for the best flavor and juiciness. A 70% lean to 30% fat ratio is ideal for moist, flavorful burgers.
    • The Buns: Opt for fresh brioche or sesame seed buns. Their soft texture and slight sweetness complement the savory burger perfectly.
  2. Patty Perfection:
    • Handling the Meat: Mix the ground beef gently to avoid tough patties. Overworking the meat can lead to a denser texture.
    • The Indentation Trick: Press a small indentation in the center of each patty. This helps them cook evenly without puffing up in the middle.
  3. Grilling Like a Pro:
    • Heat Matters: Preheat your grill to ensure a good sear that locks in the juices.
    • Flip Once: Flipping the burger only once ensures even cooking and helps retain the juices.
  4. Cheese Matters:
    • Melting Point: Add cheese slices to the patties during the last minute of grilling. This timing allows the cheese to melt perfectly without overcooking the burger.
  5. The Art of Toppings:
    • Balancing Flavors: The mix of pickled beetroot, caramelized onions, and grilled pineapple creates a unique harmony of sweet, tangy, and savory. Adjust the quantities to your liking.
    • Fresh is Best: Fresh greens add a crisp texture and a peppery flavor, elevating the burger’s overall taste.
  6. Special Sauce Secret:
    • Customize Your Flavor: Adjust the special sauce to your taste. The right balance of sweetness, tanginess, and heat can significantly enhance the burger.
  7. Assembling with Care:
    • Layering Technique: Start with greens at the bottom to keep the bun from getting soggy. Stack the warm ingredients and top with the fried egg for a delicious finish.
    • Gentle Press: Lightly press down the top bun to meld the flavors together and make the burger easier to eat.
  8. Serving Suggestions:
    • Side Dishes: Pair your burger with sweet potato fries, a light salad, or Aussie-style potato wedges.
    • Drink Pairings: A cold beer, soda, or iced tea complements the rich flavors of the burger.

Remember, making a great burger is as much about the process as it is about the end result.

Temperatures for Burger Doneness

DonenessInternal Temperature
Rare52-54°C (125-130°F)
Medium Rare57-60°C (135-140°F)
Medium63-68°C (145-155°F)
Medium Well70-73°C (160-165°F)
Well Done75°C (167°F) and above

Advice for Achieving Perfect Burger Doneness:

  1. Use a Meat Thermometer: The most reliable way to check for doneness is to use a meat thermometer. Insert it into the center of the patty to get an accurate reading.
  2. Understand Carryover Cooking: Remember that the internal temperature of burgers will continue to rise slightly after they’re removed from the grill. This is known as carryover cooking. So, take the burgers off the grill a few degrees before they reach the target temperature.
  3. Resting the Meat: Allow the burgers to rest for a few minutes after grilling. This helps the juices redistribute, making your burger juicier.
  4. Safety Considerations: While some prefer their burgers rare or medium-rare, it’s important to note that cooking ground beef to at least 71°C (160°F) is recommended for safety reasons. Ground beef can harbor bacteria, and cooking it to this temperature is generally considered safe for consumption.
  5. Personal Preferences: Everyone has their preference for how they like their burger cooked. Communicate with your guests or family members beforehand to ensure everyone’s preferences are met.
  6. Quality of Beef: The quality of beef also plays a role in how well it should be cooked. Higher quality beef can be cooked to a lower temperature compared to standard ground beef.

The Science Behind Grilling the Perfect Cheeseburger

  1. Meat Composition and Cooking:
    • Maillard Reaction: When grilling beef patties, the Maillard reaction occurs. This is a chemical reaction between amino acids and reducing sugars in the meat, enhanced by the high heat of the grill. It results in the development of complex flavors and the browning that we associate with a perfectly grilled burger.
    • Fat Content: The 70% lean to 30% fat ratio in ground beef is ideal for burgers. Fat melts during cooking, contributing to the juiciness and flavor of the patty. Too little fat can result in a dry burger, while too much can cause flare-ups on the grill.
  2. Cheese Melting:
    • Casein Proteins: Cheese melting involves the breakdown of casein proteins in the cheese. At high temperatures, these proteins loosen and allow the fat and water in the cheese to mix, resulting in a smooth, melted texture.
  3. Pineapple Enzymatic Tenderizing:
    • Bromelain: Pineapple contains an enzyme called bromelain, which can tenderize meat. When grilled, the enzyme is denatured due to the heat, but the brief contact with the meat can tenderize the surface.
  4. Browning of Buns:
    • Caramelization: Toasting buns on a grill causes caramelization. It’s the process of oxidizing sugar, which enhances the buns’ flavor and gives them a satisfying crunch.
  5. Egg Cooking:
    • Protein Coagulation: The cooking of eggs involves protein coagulation. Heat causes the proteins in the egg whites and yolks to unfold and form new bonds, changing from a liquid to a semi-solid state.
  6. Sauce Emulsion:
    • Mayonnaise: The sauce’s base, mayonnaise, is an emulsion – a mixture of oil, egg yolk, and an acid (like vinegar or lemon juice). The lecithin in egg yolks acts as an emulsifier, allowing oil and water to form a stable mixture.
  7. Vegetable Textures:
    • Cell Wall Softening: Heating vegetables like caramelized onions softens their cell walls, releasing sugars and enhancing their natural sweetness. The high heat also evaporates moisture, concentrating the flavor.
  8. Pickling Chemistry:
    • Acetic Acid: Pickled beetroot is soaked in a solution of vinegar (acetic acid) and salt. The acid and salt modify the texture and flavor of the beetroot, adding a tangy and slightly salty taste.

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