The “Burger with the Lot” is Australia’s audacious answer to the classic hamburger. This colossal sandwich takes the humble burger and elevates it to new heights (literally) with a dizzying array of toppings. Born from Australia’s barbecue culture, this burger has become a staple in fish and chip shops across the country, challenging diners with its impressive size and eclectic combination of flavors.

Phil, who recently moved back to Tasmania, Australia after 22 years in Canada, shared this Aussie dish with us. He grew up with this version of the burger and mentioned that while the patty is important, it’s the toppings that truly make it special.

The “burger with the lot” is a quintessential Australian burger that embodies the country’s love for hearty, over-the-top meals. It typically includes a beef patty as its base, but what sets it apart is the extensive array of toppings that can be added, making it a true feast.

Origins

While the exact origins of the burger with the lot are not well-documented, it emerged in Australia during the mid-20th century, gaining popularity in the 1970s and 1980s. As American-style fast food began to influence local dining, Australians adapted the concept of the hamburger, infusing it with distinctly local ingredients. The burger quickly became a fixture in local diners, takeaway shops, and backyard barbecues, resonating with a culture that celebrates hearty, communal meals.

Common Ingredients:

1. Beef Patty: A thick, juicy beef patty is the star of the burger.
2. Cheese: Usually a slice of processed cheese or cheddar.
3. Lettuce: Fresh and crunchy, adding a refreshing element.
4. Tomato: Slices of ripe tomato contribute juiciness.
5. Onion: Raw, grilled, or caramelized onions for added flavor.
6. Bacon: Crispy strips of bacon are often included for a savory crunch.
7. Pineapple: Grilled pineapple adds a sweet and tropical twist, a nod to the famous Aussie “burger with pineapple.”
8. Beetroot: Slices of beetroot are a unique addition, giving the burger a sweet and earthy flavor.
9. Egg: A fried egg on top is another popular choice, adding richness.
10. Sauces: Ketchup, barbecue sauce, and mayonnaise are commonly used to enhance flavor.

The combination of these toppings creates a visually impressive and indulgent burger experience. It’s a popular choice at diners, takeaway shops, and backyard barbecues, often enjoyed as a filling meal that satisfies a hearty appetite. The “burger with the lot” truly captures the essence of Australian casual dining, celebrating a mix of flavors and textures in one delicious package.

To create this monster of a burger, grill your seasoned patties to your liking. In the last couple of minutes of cooking, top it with cheese. Next is lots of layering! Stack lettuce, beetroot slices, tomato, patty, grilled onion and pineapple, bacon slices, and a fried egg on your bun. Crown it all with a generous dollop of ketchup.

Tackling this burger was an experience! It’s literally half the size of my face and I felt like I needed to prep for a competition just to eat it. The combination of flavors is amazing. The grilled onion and pineapple work well together and the beetroot adds an interesting earthy sweetness. However, I’ll be honest… it’s a lot to handle. Phil wasn’t kidding when he called it the “Burger with the Lot”! It’s visually stunning, physically intimidating, and emotionally overwhelming. Despite the challenge, I kept going back for more bites. It’s crazy, messy, tasty and worth trying at least once!