If you're looking for that classic takeaway, this trusted burger with caramelised onions really brings it!


  • 600g beef mince
  • 2 garlic cloves, crushed
  • 2 tablespoons barbecue sauce, plus extra to serve
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons extra virgin olive oil
  • 4 shortcut bacon rashers
  • 4 canned pineapple rings, drained
  • 4 eggs
  • 4 iceberg lettuce leaves, shredded
  • 4 crusty bread rolls, split
  • 4 slices tasty cheese
  • 225g can sliced beetroot, drained
  • 2 tomatoes, sliced
  • 2 tablespoons extra virgin olive oil
  • 2 large red onions, cut into thick wedges
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar


  1. Place mince, garlic, barbecue sauce, breadcrumbs and parsley in a bowl. Season with salt and pepper. Mix well to combine. Shape mixture into 4 patties. Place on a plate. Refrigerate for 30 minutes.
  2. Meanwhile, make Caramelised Onion: Heat oil in a large frying pan over medium heat. Cook onion, stirring occasionally, for 10 minutes or until softened. Add sugar and vinegar. Cook, stirring, for 5 minutes or until caramelised. Season with salt and pepper.
  3. Heat 1/2 the oil on a barbecue hotplate on high heat. Preheat barbecue grill on high heat. Cook patties on hotplate for 4 to 5 minutes each side or until browned and cooked through. Cook bacon and pineapple on grill, turning, for 3 to 4 minutes or until golden.
  4. Heat remaining oil on hotplate. Crack eggs, 1 at a time, onto hotplate. Cook for 2 minutes for sunny-side up or until egg white is just cooked.
  5. Place lettuce on roll bases. Top each with a patty, cheese slice, beetroot, tomato, egg, pineapple, bacon, caramelised onion and extra barbecue sauce. Sandwich with roll tops. Serve.