Big Aussie Burger

Serves 4
Time 45 minutes


Burger patty
1kg minced beef
½ cup bread crumbs
1 bunch thyme, finely chopped
1 bunch parsley, finely chopped
3 eggs
1 tsp dried chilli flakes
Salt & pepper
150g blue cheese 

2 tbsp extra virgin olive oil
3 dill cucumbers, pickled
½ red onion, diced 

To serve
1 cob loaf
6 rashers bacon
1 iceberg lettuce, shredded
1 tomato, sliced
4 eggs, fried
1 tin beetroot
1 tbsp mustard
1 tbsp mayonnaise


In a large bowl use your hands to combine minced beef, bread crumbs, thyme, parsley, eggs, chilli flakes, salt and pepper. Line a round dish with baking paper and place half of the patty mixture into the dish. Flatten the patty and sprinkle blue cheese in the centre, top with the remaining mixture, gently press down to encase the cheese in the patty.
Heat a large pan over medium-high heat with a generous amount of extra virgin olive oil. Add the patty and fry for 10-15 minutes (or until golden brown) on each side.
While the patty cooks prepare your salsa by dicing dill cucumbers and combining with red onion and some extra virgin olive oil.
Fry bacon for two minutes on each side or until crispy. Fry 4 eggs in a pan.
Assemble the big burger by cutting the cob loaf in half. Scoop out some of the bread to make room for the burger. Layer tomato on the bottom of the loaf then add the patty. Layer on the eggs, bacon, salsa, beetroot slices and lettuce. Spread some Dijon mustard and mayonnaise to the top of the cob loaf and place on top. Place a couple of skewers through the burger to keep everything in place.