Dish up an Aussie burger classic with all the extra trimmings for a victorious dinner.


  • 500g beef mince
  • 1 red onion, finely chopped
  • 4 WeetBix, crushed
  • 1/3 cup flat-leaf parsley leaves, chopped
  • 1 tablespoon tomato sauce
  • 3 teaspoons Worcestershire sauce
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil
  • 4 large slices tasty cheese
  • 4 rashers bacon, rind removed, halved crossways
  • 4 hamburger buns, split, toasted
  • 1/3 cup whole-egg mayonnaise
  • 3 iceberg lettuce leaves, finely shredded
  • 2 tomatoes, thinly sliced
  • 4 slices canned beetroot
  • 4 canned pineapple rings


  1. Combine mince, red onion, Weet-Bix, parsley, tomato sauce, Worcestershire sauce, egg and salt and pepper in a large bowl. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.
  2. Preheat oven to 150°C. Heat oil in a large, non-stick frying pan over medium heat. Cook patties for 3 minutes each side or until almost cooked through.
  3. Transfer patties to a baking tray. Top with cheese. Place in oven for 5 minutes or until cheese melts.
  4. Meanwhile, add bacon to pan. Increase heat to high and cook for 2 minutes each side or until crisp.
  5. Spread hamburger bun bases with mayonnaise. Top with lettuce, tomato, beetroot, pineapple, patties and bacon. Cover with bun tops. Serve.