We've updated the Aussie classic with beetroot relish and smoky barbecue sauce.


  • 600g beef mince
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons Smoky barbecue sauce
  • 2 tablespoons olive oil
  • 4 canned pineapple rings, drained
  • 4 eggs
  • 2 iceberg lettuce leaves, shredded
  • 2/3 cup beetroot relish
  • 4 damper rolls, split
  • 1 tomato, sliced
  • Extra Smoky barbecue sauce, to serve


  1. Combine mince, onion, garlic, tomato paste,parsley and barbecue sauce in a bowl. Season with salt and pepper. Divide extra mixture into 4 equal portions. Roll each portion into a ball. Shape into 1cm-thick patties. Place onto a baking paper-lined plate. Cover. Refrigerate for 1 hour.
  2. Heat 1 tablespoon oil on a barbecue hotplate or large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
  3. Meanwhile, heat remaining oil on hotplate. Cook pineapple for 1 to 2 minutes each side or until golden and caramelised. Cook eggs on hotplate, for 2 minutes, or until cooked to your liking.
  4. Arrange the lettuce, patties, beetroot relish, tomato, pineapple and eggs on roll bases. Top with roll tops. Serve with barbecue sauce and extra beetroot relish on the side.