Lamb fan? Us too — Australian lamb whenever we can find it. Aussie lamb is all-natural, grass-fed and just generally happy. Served as grilled juicy chops, a tender roast or your own special creation, Australian lamb is a nutrient-packed protein source available at many major supermarkets. Seek out this meaty treat and get cooking!
“If you ever wanted a taste of Australia, the Great Aussie Lamb Burger is 100 percent Aussie in every bite,” says Meat & Livestock Australia’s Catherine Goulding. “In Australia this is what we call a ‘burger with the lot’ — bacon, egg, beets and pineapple. Tip: You can assemble your burger any way you please, but for the most stable stacked burger, keep the salad at the bottom, the meat in the middle and the egg on top.”
- 12 ounces ground Australian lamb
- 2 cloves garlic, crushed
- 1 small onion, finely diced
- salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 slices cheddar cheese
- 2 Hamburger buns, split and toasted
- 2 lettuce leaves
- 1 tomato, sliced
- 4 slices pickled beets
- pineapple, thinly sliced
- tomato ketchup
- 4 bacon strips
- 2 eggs
For the burgers
Place the lamb, garlic and onion in a large bowl. Season with salt and pepper and mix together. Using clean hands, massage the burger mix until combined. Shape the mixture into two patties, place on a plate, cover and refrigerate for up to 30 minutes.
Preheat the oven to 300°F. Heat oil in a large, nonstick fry pan over medium heat. Cook the patties for 3 minutes on each side or until almost cooked through.
Transfer to a baking sheet and top each patty with a slice of cheese. Place in the oven for 3-5 minutes or until cheese melts. While cheese is melting, cook bacon and eggs in fry pan.
To assemble the burger, spread the hamburger bun base with butter, then layer lettuce, tomato, beets, lamb patty, pineapple, tomato ketchup, bacon and egg. Cover with bun tops and serve.