Australian here. Very nice try, a few tips - we’d never do a double patty - that is farrrr too much onion - our beetroot is pretty much the diameter of the patty, you only need one - top bun should have sauce, most shops offer a choice of bbq or tomato sauce (kinda like ketchup) Gooey egg is pretty new school. A generation ago, the egg would be pretty well cooked. Also, old-style used to have shredded carrot in the patty 🤯 and yes, we say “ya fuckin’ wanka!” But we would never say “the kitchen sink burger.” We don’t even say Aussie burger, unless it’s at McDonald’s. At your local store, this is just called “burger with the lot”
@@richardbehan8118perhaps where you're from but I've never heard of a works burger. And how can a burger with the lot have the pineapple missing? It's literally in the name, it has the lot.
@@richardbehan8118 Victorian here. To be honest I've never heard it been called a Works Burger, As I say everyday is a school day learn something new everyday. I've either called it a burger with the lot or Hamburger with the lot. And the ones I've always had, had Pineapple, on it. The best burger with the lot I've ever had was at a truck stop just out of Dubbo on my way from Brisbane to Far south west Vic, this was back in 1999.
Ok, Aussie here, great job, looks awesome. Maybe cut it back to one meat pattie, makes it easier to eat. Now I need to go and get one, you've made me hungry!!!
Another Aussie here, I've never seen burgers cooked like that with 2 patties, unless the buyer specifically requests it. I also agree about the onion slice. Like WTF???
Yes the onion needed to be caramelised. I don’t care for beets but you can bet I made my American brother in law try this. Hubby likes them too. I prefer chicken schnitzel with gravy on a bun with more gravy to dip it into. It’s really all about the gravy. Speaking of chicken schnitzels … they are insanely huge down under and used like a pizza base. With chips, ‘cause everything comes with fries here.
Took me 8 months to convince my English flat mates to have a burger with lot. After finally giving in ordering one each, it became a weekly staple! Best style of burger on the planet. Now for the steak sandwich with the lot!
Australia here. I don't know where Tiny is from, but in all my years of eating a hamburger with the lot (also known as a works burger), I've never seen it made like that. ONE meat patty with the cheese slice melted over the top. When the one slice of pineapple is cooked, it is placed on top of the cheese. When the egg is cooked, it goes on top of the pineapple. As much as soft eggs are my favourite, eggs for a burger with the lot are meant to be firm. Then slide all that onto the bottom of the toasted bun, which already has the swirl of BBQ sauce on it. The onion, OMG. That slice should have been cut in half and the rings separated. My eyes cried seeing that, I've NEVER seen burger onions done like that, EVER! They go on next. You didn't kill them though, which was good to see. I was very glad to see you didn't completely cremate the bacon, which US folk seem to like to do. It was a little over done, but acceptable. That goes on next. Beetroot, then tomato, and iceburg lettuce. Put the top bun on and enjoy. As the beetroot juice can make things a bit soggy, it actually works better if you turn the burger upside down to eat it. Don't ask me why, but it seems to work.
Also I hope it’s not being overlooked, but the beetroot should be pickled. Most (probably all) tinned beetroot here is in a sugar, acid mix. It needs this, or else it will just taste like earthy blandness.
I know Canadian bacon is different than in US and is basically what we would call a slice of ham. Maybe US bacon is different than AU rashers, but the US folk like it crispy because it's mostly fat and has better texture and flavor if it's over-cooked or crunchy IMHO.
Aussie here: The 'burger with the lot' is made with one patty, which is why you had trouble getting your gob around it. Caramelise the pineapple ring in the meat juice and fat. Also, the patty should be a little thicker than your patty which means it's juicer. Only use 3 or 4 onion rings. Butter the buns with a lot of butter. Squirt the BBQ sauce on the meat patty, the pineapple, and the egg. Then don't forget to lean away from your shirt and use your pinky fingers to hold the burger together and stop things falling out the back.
In the spring of 1987. I went on a rugby tour to Australia and New Zealand for the inaugural Rugby World Cup. One of our stops was Brisbane. During the day we visited a beach on the Gold coast and got to try our hand at surfing, quite the novelty for this Canadian Lad. Lunch was served at a burger shack, the famous Aussie Burger. (mind you there was an option for a ham burger, just a thick slab of Ham in a bun but I digress) Any way, the Aussie burger was perfect. Given we were only clad in swimming shorts, skin sore from the hot sun and nipples rub bare from the sex wax, the view was amazing, this over loaded burger was the perfect fit. Burger juices coated our bodies, perfect to chum the shark filled waters but we didn't care, the burgers hit the spot. Now I've eating what seems to be million burgers in the following 37 years, never once repeating the Aussie burger mix (Egg, Beet Root and Pineapple in particular) since that glorious day on the beach. However each time I eat a burger near a body of water I always remember that experience with great fondness.
You should be cooking up Aussie burgers for yourself and your family and friends. That way you can give them a little piece of "Down Under" from your travels. Tastes and smells are the greatest form of time travel in the mind. Go back to 1987 the next burger you make. 👍
@@skittl3ezYeah had this discussion recently... I grew up in Queensland, living in Victoria the last 15 years and trying to tell all my mates back up North that "It's not a potato scallop, its a potato cake, not because it's like a 3 tier fucken mud cake but because it's like a PANCAKE... Derr... While we're on the topic, I've never eaten a scallop that looks, tastes or resembles THAT" And don't get me started on beer names "schooner, midi, handle, pot, ten" ... Good lord we'd be here all day. All I know is now it's 9 in the morning, and all I want is a burger like this, and a beer.
At 10 years old my friend and I used to cook in the kitchen and made these sorts of things but we put fried bologna eggs sausage Burger bacon linguica and smash that down
As an Aussie, I absolutely love your imitation of an Aussie speaking. If I order a hamburger with the lot I usually ask for no pineapple, it's a bit too sweet for me. As for the beetroot I once shared a house with a Dutch girl who cooked beetroot to have with her steak, so I discovered it wasn't just Aussies that combined the two.
I remember having my first Aussie burger when I was a kid living in Western Australia. My parents are American so I'd never tried one before until I went to a friend's place and instantly realized it had beetroot on it lol. Such a different taste than what I was used to but it's so good.
Where's the sauce?? Either BBQ sauce or Tomato Sauce! Growing up in Sydney, my family owned a Takeaway (Called a Milkbar back in the day), and the way we made a Burger with the Lot was toast the buns, butter the buns, fried the onions until they're caramelized, smash the beef down just like you did, fry the egg in an egg ring, bacon (fried) and pineapple fried (all on the hot grill). While they're cooking we then assemble the salad, buttered bun, shredded iceberg lettuce, tomato, salt and pepper, then a slice of tinned beets/beetroot (that replaces the typical pickles used in an American burger). Then you start stacking the hot items; cheese melted on top of the beef patty, fried onions go on top of the meat and cheese, BBQ or tomato sauce on top of the onions. Bacon then goes on top of that, then the egg. The hot pineapple goes on top of the salad. We used to grab the top of the burger bun to lift all of the hot items with the metal spatula, and carry them to place onto the base of the bun that had salad on it (if that makes sense).
That's a pretty good effort for a Seppo! Got all the essentials. Assembly order; 2 x thin or 1 x thick patty; grilled onion vs caramelized onion; where to add sauce; type/flavor of sauce; bun type; etc. vary wildly across Austwallabyland! Next up, try your hand at a roadhouse steak sanga!
@@bob2shred894 We only give grief to those we love. Ask the Sheep Shaggers across the Ditch. When we get polite, worry. Worry lots when we start to call you "sir"! Goodonyamate! Aveagoodun
Being an Aussie, that burger is the quintessential Australian burger... I personally love BBQ sauce, but my wife use tomato sauce. Smash anytime I can.
You want something different? Thin-sliced pineapple, grilled, then put as the centre layer in a lasagne. That taste is guaranteed to knock your socks off. 👍
@@ChineseKiwi tomato? Is anyone barbecuing tomato out there? We should be, why haven't I done that instead of in the pan. I've got some eggs and pork sausages for breakfast, I'll chuck the tomatoes on the grill.
I worked at a Golden Fleece servo in the mid to late 80's and would always eat a works burger like this from the dinner but with one rissole or a piece of steak and a bottle of Coke. Cheers and great job!!!
I'm impressed that you gave it a go. And you're the first American I've seen that didn't complain about the beetroot on the burger. I'm an Aussie so this burger is my favourite.
Ive managed to convert every canadian ive ever cooked for since i moved here with this and NOBODY ever can handle it! The secret is the paper wrap to hold it all together! Thanks for the aussie love!
When we make it at home it’s a single pattie. Also it doesn’t have to be smashed. The Lot isn’t done at restaurants in Australia we do it at corner stores and cafes and most importantly fish and chip shops.
I binge watch these videos while at work with my earbuds on and my coworkers think I'm nuts because I can't help but laugh at the things Sam says. Thanks for the fun.
@@johnvogel5517 That's your opinion, it doesn't take into account that there are people (I'm one of them) that do NOT LIKE beetroot! If beetroot is to be eaten at all, it should be diced up and added sparingly to a salad.
@@pakviroti3616 It's a 2 way street mate, it doesn't have to take into account that some people don't like beetroot and pineapple.. some people do. You don't like it you don't have to eat it, no-one has a gun to your head... such a lot of fuss over such a little thing. 🙄
Yes, Sam as an Aussie, it's the genuine recipe. And if your not a complete mess by the end of it you haven't had a good one. You should try a Pie floater too, great on a cold winters day.
Great job mate! A single patty is usually all they have and usually diced fried onion, can even replace the patty with a thin steak which is perfect!! Keep up the great work! 😄
Looks bloody delicious Sam! G'day from Jabiru, Kakadu national park (Northern Territory) Australia. You've got an Aussie burger there the Cooroboree Tavern would be proud of. love your channel
My local shop used to do the best burgers with the lot. Standard down south here was a single patty and the onion would be separated and done on the flat plate
I was raised on these Hamburgers. We called them ‘specials’ with egg and ‘hawaiian’ with pineapple. ‘Plain’ without. But we never had double beef paddies until Maccas arrived on the scene which explains the XXL size. Beet(root)s were a must. It was paired with fries Coke or a chocolate milk shake at a ‘milk bar’. You would call it an old school soda fountain.
Gotta slice and grill that onion. I vote mayo and tomato sauce over bbq but its an allowable preference. And a thick homestyle patty! Note that we buy these from fish and chip shops, you dont really get these kinds of proper Aussie burgers/burgers with the lot in "burger" restaurants, as those are typically all American style.
I live in Australia. The inclusion of the beatroot is fantastic. At first I rolled my eyes, but now I use beetroot half the time I make a burger, because it's great, I often replace tomato with it.
yeah the sweet vinegar taste does what a gherkin does, but the beetroot flavour pairs way better with the beef than the flavour of cucumber does IMO. Though hardly classic, if the place does them, a potato scallop/cake/fritter goes really well adding a layer of hot crunch too.
MARCH: UP Pasties (Upper Peninsula of Michigan) Veg Filling: 1 medium rutabaga 1 medium parsnip 1 medium carrot 1 white onion 2 medium white potatoes Meat: 1 1/2 pounds of bottom round beef roast Other stuff: Salt, Pepper, dried parsley Two eggs, + 1 Tbsp water, whisked together Dough (you need to make two batches, these amounts are per batch) 1/2 cup butter flavored crisco, chilled very cold 2 1/4 cups AP flour 1 tsp salt ice water Because it needs to chill, start with the dough: Put the AP flour and salt into your food processor with the regular blade. Put on the lid, and use the pulse button two or three times to mix together. Dice up the crisco, and toss into the mixer bowl. Apply the lid and pulse repeatedly until the crisco is integrated with the flour. It will look like little crumbles. With your ice-water ready, turn on the food processor and pour in a slow steady stream. Once there's enough water in the bowl, it will come together very quickly. Immediately stop adding water when the dough forms a ball and comes together. Keep it running for a few more seconds to work the dough. Remove the lid and turn out onto a lightly floured surface. Work the dough into a ball, knead for a minute, then flatten into a disk, wrap in plastic wrap and refrigerate for at least two hours. REPEAT this process and make a 2nd batch of dough. While the dough rests, prepare the filling: Dice the meat, trimming any excess fat. (It may be easier to dice if you put it in the freezer for 30-45 minutes.) You can use any inexpensive cut of beef, I prefer a round steak or round roast. Put the meat into a bowl large enough to hold all the filling. Dice the onion, add to the bowl of meat. Small dice all the root vegetables (potato, rutabaga, parsnip, carrot). Rinse them in a colander to remove any excess starch. Shake well to remove any excess water, add the veggies to the bowl of meat/onion. Season the filling with salt, pepper, and parsley. Mix well, refrigerate until ready to assemble. Assemble and bake: Preheat oven to 425 F. Divide all the dough into 8 equal size pieces. Roll out each piece into a circle approx 10 inches across. Equally divide and apply the filling to the disks of dough. Fold the dough over, and crimp the seam. Place on a baking sheet lined with parchment. (I usually get 4 on a baking sheet) Using a sharp knife, cut a small slit on the top to vent steam. Brush the top/sides of each pasty with the egg/water mixture. Bake 50-60 minutes, rotating the pan halfway through. If cooking more than one baking sheet at once, swap the pan locations halfway through as well.
In Australia, BBQ sauce is a dark sauce. Fried onions are done as rings, NOT as a single slice while the beetroot usually is one large slice. Only one patty and only one pineapple ring. The bacon is cooked but not to a crisp, crispy on the edges is acceptable though.
Not quite right, single pattie with cheese, and It’s tomato sauce we use, always was, always will be. We don’t use bbq sauce, unless someone asks for it! Burger with the lot.
I've had works burgers in probably 100 different places. Never once had one with tomato sauce. Some places had it as an option, but it always came with BBQ unless you said otherwise.
It is not too far. it's perfectly all the way. it's a bloody good burger and too many places make you ask for the pineapple or beetroot, flamin' drongos! If the egg or bacon is missing they have entirely missed the point. It's the best burger, if they can get it right.
Had an Aussie steak burger from a road stand when we pulled into port once. No pineapple but good grief the beet was a surprise! Was actually pretty damn good, but then again I'd been on Navy crap food for two months so........
March: Peppparkakor (Swedish cookies) Ingredients: 1 stick softened butter 3/4 cup sugar 1 egg 1/2 tsp vanilla 1 tbsp honey 1 1/2 tsp water 1 1/2 cup ap flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp cloves Pinch of salt Instructions: Cream together butter and sugar Add egg, vanilla, honey, and water and beat until combined Separate bowl: whisk together flour, baking soda, and spices Add together and mix until soft dough is achieved Chill for 4 hours Roll out dough to 1/8 inch thick and cut with star shaped cookie cutter Bake for about 10 minutes in 350° oven (watch them, time varies)
I was skeptical if this was a real burger due to the ingredients, especially the beet root. I was pretty surprised to learn it was not a troll comment due to the Aussies in the comments.
@DPinWheel it has, and everyone has their little spin on it. Many will say the egg should be solid but I prefer mine with a runny yolk still. I also prefer tomato sauce (like ketchup) instead of BBQ sauce and I also add pickles to mine because I love them.
Called a "Works Burger" where I live: ~ Beef patty would most likely, depending on where you are buying the burger, be seasoned with onion, gallic, & mix-herbs (sage, marjoram, thyme, basil, and rosemary) Most beef patties are mass produced these days, so this may vary greatly.
Honestly the perfect aussie burger experience, from the dripping mess to having to make a detailed plan off attack down to unnaturally unhinging ones jaw to even get a decent bite of the fucken thing is just perfect
Here is a thing , hopefully Sam is reading it , we'd be lucky : THE INGREDIENTS 4 TUNA STEAKS 3CM THICK 6 tbsp extra virgin olive oil SALMORIGLIO SAUCESALMORIGLIO SAUCE 1 CLOVE OF GARLIC 12 TBSP EXTRA-VIRGIN OLIVE OIL 6 TBSP LEMON JUICE 31 TBSP FRESH DRIED OREGANO 3 TBSP FRESH PARSLEY Sea salt & pepper Place three layers of paper towel on a food tray. Place the steaks on it and cover with more paper. Let them absorb all the liquid from the steaks. Set aside at room temperature for 20 minutes. Prepare the sauce in the meantime. Peel the clove of garlic. Put all the sauce ingredients in a food processor and blend for 2 minutes at high speed. Taste and season. Prepare the barbecue for direct heat - approx. 200 °C. Place the griddle on the barbecue and let it preheat for 10 minutes. Remove the paper from the steaks, brush with olive oil and then place them on the griddle. Grill the tuna steaks for 4-6 minutes turning only once to ensure a crisp crust. When the steaks appear brown and crispy on the surface, remove them from the barbecue. Serve the tuna steaks with the sauce on top. Greetings from Olivier, Belgium
Absolutely luv ya show mate and yeah thats the standard Aussie burger ingredients . Nicely cooked Sam,Good to see you liked the beetroot and the sweetness of the pineapple
March: Belfair Fish Tacos: My wife and I love fish tacos, but couldnt find a good place in our area that could make them. Ended up developing this recipe based on the flavors and textures we like. Figured you would understand since you run a great taco shop! Slaw -1/4 head cabbage -1 large carrot -1 large lime - zested and juiced -1/2 cup Mayo -1/4 cup table cream (or sour cream / milk) -2 tsp garlic powder -1 tsp onion powder -1 tsp chili powder -1 tsp cumin -1 tsp smoked paprika -2 tsp vinegar -salt and pepper to taste Fish 2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin) Batter -3/4 cup AP flour -2 tbsp corn starch -1/2 tbsp baking powder -3/4 cup cold water -1/2 tsp salt Directions Make slaw up to 1 day in advance (min 2 hours) -Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl -mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge Make batter and place in fridge for at least 10 minutes before frying Heat oil to 350 F Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color) Place fish onto wire rack to drain and salt right away Assembly Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco Serve with cold cerveza w Lime Crowd favorite in our household, hope you enjoy!
March: Donair (Canadian east-coast specialty) Donair Meat: 2 pounds medium ground beef 3 cloves minced garlic ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Additional ingredients: Pita bread (warmed) Finely diced white onion Diced tomato For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat. To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce. Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
MARCH... I know you dig your burgers, here's a twist on one. If not for you guys, I would never have even thought to create it. Bun - I like Arnold's because of the seeds. But Pepperidge farm is ok too. At least those are the options I have around me. Feel free to choose what curls your toes. Burger - 3-4 ounce patties. 50/50 mix of beef short rib and smoked kielbasa ground together with a half to full tspn of bread crumbs per patty. Preferably from butter pretzels but any will work. Salt and pepper to taste. Start some thin sliced yellow onion in a touch of oil and compound butter (recipe below). Once a touch of browning begins to appear, throw your meat ball on there and smash it right into them - going pretty thin on the outside. Flip and add cheese to taste... 1 or 2 slices of Emmentaler is my personal choice for this but you do you. Remove when appropriate, being sure to take the onions with you. Butter your bun well with the compound butter mentioned above and get them toasted up. Spread a little "secret sauce" (recipe below) on both buns, add patty ( or 2 if ya like) and onions.... go to town. Compound butter... 3-4 TBSP unsalted butter, 1/2 tsp marjoram, 1/4 tsp coriander, 1/4 tsp thyme, pinch of rosemary and pinch of paprika. "Secret sauce" 2 parts mayo - 1 part dijon mustard - 1 part horseradish Salt and pepper to taste. Hope ya try it and enjoy!
Aussie chef here. You have missed 2 very important parts of this burger. The first is that it is supposed to be cooked in a fish and chip shop on a flat top that is too cold. It therefore cannot be a smash burger. The second is that it is bad. You have made this well and is therefore not authentic.
Jesus loves you ❤️Please turn to him and repent and receive Salvation before it's too late. The end times written about in the Bible are already happening in the world. Jesus is the son of God and he died for our sins on the cross and God raised him from the dead on the third day. Jesus is waiting for you with open arms but time is running out. Please repent and turn to him before it is too late. Accept Jesus into your heart and invite him to be Lord and saviour of your life and confess and believe that Jesus is Lord, that he died for your sins on the cross and that God raised him from the dead. Confess that you are a sinner in need of God's Grace and ask God to forgive you for all your sins through Jesus. Jesus loves you. Nothing can compare to how he loves you. When he hung on that cross, he thought of you. As they tore open his back, he thought of your prayer time with him. As the thorns dug into his head, he thought of you spending time in the word of God. As the spears went into his side, he imagined embracing you in heaven. He is waiting for you with open arms.
An Aussie here :-) Great effort Sam. Each area is different. Dunno about 2 patties or onion cooked that way 🙂 but damn filling!! We don't eat like the USA do... LOL. Lettuce, tomoto, pineapple, beetroot, onion, bacon and egg served either side of the Pattie and toasted roll with sauce optional. We used to drive Melbourne (Vic) to Murray Bridge (SA) back in the day for the best hamburger we could eat... Because we were bored. rofl. THANKYOU STCM for showcasing an Aussie fatty diet 🙂
Im from Johnstown, PA and we make a recipe with Pennsylvania Dutch origins called Ham Pot Pie, but it’s actually a soup. Ingredients: 5 lbs ham (bone in) 3 medium potatoes (cubed) 5 cups flour 5 eggs 1 cup milk Salt Pepper Recipe: Place ham in large pot and cover with water. Boil to make ham broth. Cut ham into cubes and set aside. Place potatoes in broth to cook while you are mixing dough. In large mixing bowl, mix flour, eggs, and milk to form soft dough. You may need to add a little more milk. Roll dough to 1/8" to 1/4" thickness (depending on preference). Cut dough into 1" by 3" rectangles. Drop dough into broth one piece at a time. Cook until dough is done. Add ham. Salt and pepper to taste.
I was in Australia thirty years ago after my A-levels. I loved this burger. You have to wear a t-shirt early this, because it's only real when the beetroot-juice is dripping of your elbows.
Looks great. One more tip is to use heaps of powdered black pepper on the patty. Preferred this style of burger to Maccas or Hungry Jacks growing up. You can get this burger from pretty much any fish and chip shop in Australia.
Where I grew up in NSW it was called "The Works". It was BBQ on bottom bun, then ham, pineapple, one burger patty, cheese, eggs, bacon, onions, lettuce, cucumber, tomato, and beet root with ketchup and mustard on the top bun. Love to make these at home now that I am in the USA and cannot go to the corner store to get one.
MARCH: Mexican Lasagne Make a normal lasagne Bolognese but spice it up with chilli seasonings and add kidney beans. Make a béchamel but add nacho cheese and jalapeños. Stack up the lasagne with the pasta sheets and stuff as normal, then on the very top add crushed nachos. Boom, Mexican lasagne!
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones. Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings. Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde. Green salsa Verde is like red salsa, but made with tomatillo instead of tomato. Dip the sandwich into some yellow mustard when eating.
March: Poutin Whisk 20 oz Beef and 10oz Chicken broth, blackpepperand1stick butter. Mix corn starch mixed with watera little bit at a time until desired consistency .keep warm while you work on the frozen fries. Melt 2 sticks of butter mix with chili seasoning,flour and corn masa. Take 1.5 to 2 lbs of frozen fries at a time and dip in the butter mixture and then dredge into the masa and flour mixture. Shake off excess and put on wax paper. Pre heat fryer to 350 cook fries till golden brown. Mix up fries and cheese curds then top with warm gravy toss and eat immediately .
I’m from Adelaide Australia and this is basically available at every corner chicken/take away shop. Probably only 1 Patty though. Awesome job ya bloody legends 😎
Every time I order one from a new place I would always start with " I heard you make the best burger with the lot in town! " Always guaranteed they will take extra care. Every place has their own spin too which is freaking awesome! Sweet vid Sam & Team, Proud Aussie MONEY SHOT 5:03
Aussie here... glad to see a yank enjoying pineapple and beetroot on a burger. Sauce top and bottom so it runs in with the egg. Add mayo for a slightly different taste. Extra slice of cheese (decent cheese)
It’s called a Works Burger, like a burger with the works but we only use 1 meat patty. I grew up eating Works Burgers and remember there were some burger joints with legendary status back in the day.
as a few people have said, we typically only have 1 patty per burger. Your beetroot slices were also smaller than we usually have - we have 1 big slice that's pretty close to the size of the burger. You should've also split the onion rings up so you can spread on the burger a little. Overall a good first try at a burger with the lot
MARCH: Stuffed Zucchini boats Ingredients • 2 large zucchini, sliced lengthwise and middle scooped out and reserved. • 3/4 lb pork chorizo • 1/2 cup chopped red/yellow/green peppers in any combination • 1/2 cup onion, diced • 1/2 cup shredded Monterey cheese • 1/4 cup of parsley, chopped • 3 green onion, sliced thin Instructions 1. Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan. 2. In a large bowl, add cooked beef, cheese, parsley. Mix well. 3. Spoon mixture into each zucchini boat. 4. Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes. 5. Turn heat off. Top with green onions and serve.
March: Chicken casserole (southern New Jersey) 1-1.5 lbs chicken meat (white and dark meat is best but you can just do breast too) 1 package broccoli 2 packages stuffing 2 cans cream of chicken soup 1 cup mayonnaise 2-3 tablespoons curry powder “8 oz” grated cheddar cheese (measure with your heart, really) Cook chicken, steam and drain off broccoli, chop broccoli into slightly smaller pieces, cook stuffing according to package directions (except decrease butter by half), and mix together soup, Mayo and curry (feel free to add more curry if you wish), preheat oven to 375… In a 9x13 baking dish, assemble as follows: 1/2 stuffing 1/3 soup/mayo/curry mixture Chicken 1/3 soup/mayo/curry mixture Broccoli 1/3 soup/mayo/curry mixture “4oz cheese” (measure with your heart) 1/2 stuffing “4oz cheese” (again…) Bake at 375 for at least an hour…if too crispy too fast, feel free to cover with foil to finish. You should also let it set for at least 10 minutes so it stays together slightly better. ENJOY!!!!
The genius of the Aussie burger is about culinary balance. The acidity of both the beetroot and pineapple cuts through the greasy umami of the bacon, beef and cheese, and the sweetness of the pineapple adds freshness. And the egg...well who doesn't like eggs?...ok, maybe vegans and those odd bods that just don't like eggs in which case, leave out the egg.
