How to Make Australia's Iconic Burger | Burger Scholar Sessions

Get ready for another chapter in international hamburger history with Australia's iconic "Burger with the Lot"! Loaded with unusual toppings like beetroot and pineapple, this burger is a huge point of pride for Australians. In today's episode, George Motz links up with local burger expert Jimmy Hurlston to dig into its strange history and learn the proper way to make one. Tune in!
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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country’s best chefs and finding the unexpected places where food and pop culture intersect. #BurgerScholarSessions #GeorgeMotz

[@FirstWeFeast]

*In Motz, We Trust!*

[@OfficialHavocOsiris]

In Motz, we trust

[@endingworlds]

Make some First We First Smashtula’s - By George

[@locomadman]

In Motz… I would give the benefit of doubt. I’d try it, but beet root (pickled or otherwise)? Not sure if want. If it wasn’t for that one little addition, that burger would totally slap.

[@RobertSmith-rs1cz]

The patty goes on the bottom, then cheese, onion, bacon, pineapple, egg, tomato, beetroot and lettuce on the top.

[@anthonymcnatt3799]

George needs mittens. FWF for safety🍔

[@notsurt]

Correctinn: Beetroot is always pickled on Australian burgers. We don't bother describing it as pickled because that's the only kind of beetroot there is.

[@QuartZ_9]

Can confirm that it's the same across the ditch here in NZ.

[@theouthousepoet]

*gasp*! You don't ever eat fresh beets? Roasted beets? Beet salad? Beetroot brownies?

[@notsurt]

@@theouthousepoet Not on burgers (or otherwise).

[@theouthousepoet]

@@notsurt Obviously. Who would eat fresh beets on a burger? But otherwise, beets are one of the most delicious vegetables. Earthy, colorful, versatile, so delicious. Don't get me wrong -- I like a pickled beet as much as any Canadian -- but fresh beets are a staple in my fridge.

[@emiliastevens3353]

For most of us we just by it pre-sliced and pickled in a can, we put it on sandwiches as part of the salad toppings so much it's even option at subway

[@Xradbley]

As an Aussie nothing made me happier then seeing the yolk of the egg mixing with the BBQ sauce, top notch Hamburger with the lot!

[@matthiasoc7141]

Oh yeah, when the yolk popped I thought "that's done it. Perfect"

[@dashingdave2665]

That's the side you start on

[@tk1paddler]

Top notch, exactly

[@Nurr0]

Honestly I've never had one of these with fresh beetroot, it's always the 'pickled' (canned) stuff you used. You nailed it! It looks just like a fish & chip shop burger, pineapple is optional.

[@yolosubmarine]

Yeah, bingo. Pineapple is optional, always tinned beetroot. Also served in any corner store in any industrial area in Perth.

[@seabirdcj7442]

I've lived in aus my whole life and have never had beetroot that isn't pickled I thought that was just how everyone had beetroot until about 12 years old and then I was truly shocked lol

[@katymcdonald5481]

My local fish and chip shops have pineapple on a burger with the lot you’d have to ask to remove it. Why would you get it without pineapple though??

[@Nurr0]

@@katymcdonald5481 Haha well personally while I don't *mind* pineapple on it, I don't desire it? It's weird because I like pineapple on certain Pizzas but for some reason I don't on burgers.

[@nathanbuck7848]

Always tinned pickled beetroot and the pineapple should be grilled so it's sealed and all the juice inside becomes super heated and burns ya mouth when ya bite into it .....also pickle relish and bbq sauce for the win

[@gammaghoul11]

This burger is basically made in every fish and chip shop across the country. If they don't have it on the menu then they're no good. The pineapple isn't always on it though.

[@MorryOnTheFence]

I haven't had a fish and chip shop burger since I was a kid. I think I gotta go find one this week.

[@Spandau-Filet]

Then it’s not a proper with the lot sadly.

[@jimmyhurlston5315]

Real talk.

[@Nevarc]

Is the pineapple a state thing? My local spot growing up in Melbourne never had it, and honestly this is the first I've heard of pineapple being on it.

[@NM-rz6tq]

@@Nevarc In QLD there's ALWAYS a yellow ring on it

[@zigedelic3909]

Generally the patties are much thinner because the burger is already so loaded. Also, less lettuce and a wider bun.

[@allgreatfictions]

I've also never seen a works burger where they melt the cheese onto the patty. The cheese is always just on the burger as a slice.

[@zigedelic3909]

​@W It's the exact burger this video is about, but not literally falling over

[@zigedelic3909]

@W Oooh, yeah fair play

[@iosefminkov]

@W if it’s good cheese it doesn’t/shouldn’t be melted

[@theguywhoisaustralian1465]

That's the point go a works burger. There's no wrong way to do it.

[@karlrytter7738]

As an Australian currently living in Denmark, I completely forgot about the burger with the lot, it can be found at pretty much any fish and chip shop in Australia.

[@theoracletempleoflovelight2222]

But do you order potato cakes or potato scallop??? Depends on what state !! I live in Qld and bbq sauce comes standard unless requested … which I egh can’t stand … working at a fish N chippery I was a master of making the perfect hamburger with the Lot ! Andrew’s burgers in Albert Park south Melbourne, Victoria was opened by Andrew a Greek local and his son and I went to school together. His still in business in fact they showed his store front in this episode !! His wife taught me how to make the best moussaka !! Thanks 🙏🏽

[@karlrytter7738]

@@imsharted the country in Europe :D

[@rawdog1999]

My local joint had burger with lot, and burger with the lot/no pineapple.

[@cameronpolglase9373]

The LOT??? WHAT! Cmon Mate, its called the works!!

[@GcTheHardstyler]

@@cameronpolglase9373 never heard that ever, not once.

[@LethaNewlan]

George Motz makes Monday so much better! Laughter, burgers and History what could be better? Love him!

[@Bearded-Foodie]

We use tinned/canned beetroot which is basically a sweet vinegar pickled beetroot that comes in a can so you had the correct thing for an Aussie burger.

[@melsdowninit]

Hey it is traditional to use pickled beetroot on the burger. Us Aussies have never used fresh beetroot. That would be weird.

[@jimmyhurlston5315]

Thank you very much for having me on GM! Having watched it, I believe the patty was a bit thick. Fish and chip shops usually make a “slug burger” style patty with breadcrumbs, egg and sometimes sauce mixed in then smashed. Different shops have tweaks and nuances. Also as our New Zealand neighbours have said in the comments, they would also like to claim some ownership of a burger similar. I cannot wait to take you for a drive in my 1986 Holden Commodore to grab you (not me) a burger with the lot or a “works”, half a dozen dimmies, minimum chips and some potato cakes. Soon my friend. Soon.

[@rawdog1999]

Now you're opening a can of worms. Potato cakes or potato scallops? Victoria vs. NSW on deep fried, battered, potato slices!

[@ry8102]

Don't forget to ask for chicken salt on the chips mate

[@CohnmanTheBudbarian]

Man if your gunna go for the whole 86 true blue aussie classics, you gotta do it in the middle of summer. 🤣😎

[@ProtosR]

when i first saw you i was like who is this then i recognized the tram carts and went no way thats easys that place is legit and i then 100% everything you said

[@nizlor]

@@ry8102 If you have to ask for chicken salt, you may as well cancel your order and look else where

[@samanthab438]

It feels as though most Australian foods started as a joke on someone and evolved into something we would defend with our lives!

[@christopherweise438]

Samantha B - As an American, this burger and most Aussie foods seem to me like a hangover remedy that eventually made it into the fabric mainstream society. So......yes, i would agree with you.

[@NM-rz6tq]

Said to some unassuming European - "Oi mate, try this. It's errr.... Aussie "Nutella!"..." - the invention of Vegemite probably

[@cainealexander-mccord2805]

I have such respect for the Ozzies. They're hands down the toughest MFers on the planet. But I draw the line at beetroot.

[@seabirdcj7442]

@@cainealexander-mccord2805 I live in Australia and legit I've never had beetroot that isn't pickled and canned how we get it like I didn't know the beetroot I ate wasn't the same as America's until I was like 12 lol

[@seabirdcj7442]

@@christopherweise438 I mean I'm pretty sure every restaurant in my town is also a pub so you gotta get in a good pub meal that doubles as a hangover prevention system lol

[@mistayuto]

Nothing beats a burger with the lot, minimum chips and 375ml can of coke combo from your local fish 'n chip shop mate.

[@tonygalanoulis4350]

needs a couple of steamed dimmies with soy sauce while you wait for the main course

[@mdjcsmith]

MINIMUM CHIPS!!! Haven't heard that phrase in too long!!! 😄

[@paulheywood2116]

And sitting on the beach with it

[@David-R-Hall]

McDonald’s (Maccas) in Australia used to sell the McOz burger, mustard, ketchup, lettuce, tomato, beetroot, cheese, burger patty and grilled onions. It was lush!

[@mikethetowns]

Aye, the McOz was decent for a Macca's feed.

[@NotSoProKitty]

Hungry jacks used to have their version of the lot aswell 🤤

[@terinarimene7444]

Here thats called a Kiwi burger lol

[@David-R-Hall]

@@terinarimene7444 the kiwi burger has egg doesn’t it? The McOz didn’t.

[@pieflies]

They still do sell it, but it’s not always on the menu, it comes and goes for limited times. One of my favourite McDonalds burgers.

[@markg4327]

The beetroot is generally out of a can so it's "pickled" never had a burger with the lot that was any other way. Also only generally eaten when you want to be comatose for a few hours after lunch!

[@landothegreatest666]

i think the nostalgia trip isnt 100% on the burger alone, but maybe more in line with remembering that fish and chip shop from your childhood or earlier years that made that absolutely perfect Burger with the Lot, and once you move out of home or find yourself living in a new place its about finding the fish and chip shop that does it best in your local neighbourhood, THATS the nostaligia, THATS the pride

[@katyb2074]

Burger with the lot or "Works Burger" is available in the takeaway shop in every Australian industrial estate. Weekly diet of most factory workers includes one or two of these

[@nathansmith2062]

I've never heard it called "burger with the lot".

[@NotodiusTWO]

@@nathansmith2062 me neither, when he was describing it I thought “oh it’s just a works burger” then he said burger with the lot, and I felt a bit ashamed. But after a bit of digging I find it’s just a works burger

[@shernrerrsMYTUBE]

@@nathansmith2062 I'm the opposite, never heard of a works burger before

[@Sgarnoncunce]

@@nathansmith2062 the works is more common, but definitely seen the lot many times in brisbane

[@pronumeral1446]

@@shernrerrsMYTUBE It depends on what state you're in.

[@amywalker4421]

Yes! Finally you are witnessing an Aussie burger like that. You only get them at traditional Aussie fish n chip shops or takeaway shops. I am so happy to be an Aussie. 🇦🇺

[@VaughanRoderick]

Reminds me of high school. Heading up to the station and stopping by the fish and chip shop to get a burger with the lot with minimum chips. Minimum chips used to mean it would be enough to feed a starving family of 4 and only cost $3. I miss those days.

[@InnuendoXP]

The patties were never this thick in most fish & chip shops I went to as a kid. I think the point of loading it up with so much stuff is to bulk it out with cheaper ingredients - and so that it feels like a complete meal. It's probably pretty good as burgers go from a nutritional standpoint.

[@MorryOnTheFence]

And needs to go in the polystyrene container that opens up as a plate to put chips on the upturned lid.

[@seabirdcj7442]

@@MorryOnTheFence and don't forget the chicken salt for the chips and maybe a bit of tomato sauce 👌

[@bug-kong]

@@seabirdcj7442 just a dollop of tomato sauce for some sweetness and that extra tang!

[@seabirdcj7442]

@@bug-kong spot on then you've got something for your chips as well as the bits of burger that fall out lol

[@OlGregge]

@@MorryOnTheFence My fish and chip shop gives it to you in a paper/wax bag so you can keep your hands clean and takes up less room in the bin.

[@thedamino87]

Hats off to you from Australia. Where the Burger with the Lot reigns supreme! There's nothing that compares! Happy to take you to some local Fish & Chip Shops where the Burger with the Lot was born. For the uninitiated, the 'Fish and Chip shop' is a store that pretty much sells exclusively steak fries and fresh seafood, along with a few burgers. No fish and chip shop worth their (chicken) salt, would dare operate without a Burger with the Lot on the menu.

[@IndenturedYoutubeSlave]

The history of the burger in Australia is that it became popular after WW2 but it was around before that but more of a chopped meat sandwich was popular. The early burger were made on slice bread with mustard made by many Greek immigrants to hungry dock workers and later factories. Alot of factory had tuckshop (canteen) to serve worker lunch which also made sandwiches so addition of salad did originated along with beetroot(beetroot and salad sandwich was a thing in the past). pickles were not common on burgers but pickle spread(often mustard pickle) on burgers was an option in tuckshop (mustard pickle or fruit pickle and butter or salad sandwich was a thing) and burger with beetroot don't have pickles as beetroot is pickled. but At the time the were still made with sliced bread or short flat squared rolls similar to batch bread or 1 inch high 4-6 inch large squared dinner rolls(aka Australian hamburger rolls). it wasn't till McDonald open in 1960's Australia that round roll became the norm. The lot is basicly everything off the salad menu at you local takaway store. That was a "double burger with the lot" not the common order, mainly cheese burgers were ordered as doubles. but they would make it any way you wanted.

[@ConnorTheRed65]

Beetroot on a burger absolutely slaps, ya gotta try it. Also, shout-out to Kermonds, saw that iconic sign flash up when they were talking about Australian burgers. Classic place, had a truckload of burgers there in my time!

[@KidChardonnay]

This takes me back to my childhood. I remember spending my summer holidays at the little beach town that my Dad was raised in, we'd go swimming and explore the nearby forest and after we got home from our adventures we'd go to the local shop and get a this burger, amazing times to say the least

[@RubyDoobieScoo]

We often use beetroot in New Zealand too, it's underrated, I'd recommend at relish over slices. We use egg too but it's the worse addition of the two and just adds unwanted height. McDonald's in New Zealand used to sell the "Kiwiburger" with egg and beetroot and later sold it in Australia as the "McOz burger".

[@KingSnowyKerr]

Haahaa dont try and steal our burger like yous do Pav and Phar Lapp 🤣

[@Sgarnoncunce]

runny yolk is essential

[@jeremymcadam7400]

yeah next youll be telling me you invented the pavlova

[@DartFrog815]

The McOz never had egg, the Aussie whopper at Hungry Jacks did though with bacon

[@RubyDoobieScoo]

@@jeremymcadam7400 even the australian origin story says that it was invented in New Zealand.

[@Benisuber1]

Listening to the harmony of sounds that is George after he's taken that first, far too hot bite will never get old.

[@Bobojanglesbo]

He’s mastered the art of speaking around a mouthful of magma burger whilst cooling it as well

[@0142Jason]

As an Aussie you’ve shown our burger respect. Thank you for that. Funny thing about the Australian burger with the lot is sometimes you’ll see even more on it sometimes less. Never have I seen an Aussie burger with the lot with pickles on it. It’s a question I don’t have an answer for.

[@TheRealHappyG]

It's because fish & chip shops always had a big jar of pickled onions if you were craving something sour, you could buy them seperately (though I don't think I'd ever seen them opened before tbh)

[@nobodyhere22500]

I like pineapple on burgers and I like pickles on burgers, but I don’t know if I want them on the same burger.

[@christopherweise438]

@@nobodyhere22500 - I love, love, love pineapple as a stand alone. I hate it on things. Ham, Pizza, burgers........NOPE.

[@j00jy]

MASSIVE amount of German immigrants settled in America back in the day. That's most likely why the pickle on a burger became a thing and it works great as the acid from the pickle brine cuts the fattiness of the meat really well.

[@pronumeral1446]

Americans love pickles because of all the German and Polish immigrants. Australia never had so many German/Polish immigrants so we never got into pickled cucumber as much. But personally I love it.

[@daftartifex4476]

Working at a chip shop myself, every chip shop worth its chicken salt will have this on the menu. My particular shop used carrot on there as well

[@InnuendoXP]

Yeah I've seen a few that'll basically just grab a handful of stuff from their garden salad tub & whack that on.

[@adhawk5632]

Is chicken salt even a thing in the states, always go the chicken salt on ya chips, extra crispy please👌👍🇦🇺

[@brainbuzzvideos]

Had a couple of them when I visited Australia. Trust me, it's DELICIOUS. I make my burgers with beet and egg on a regular basis now.

[@MorryOnTheFence]

I'm always surprised that people outside Australia are weirded by beetroot on burgers. It's the perfect accompanying vegetable for a burger - earthy, meaty, a little bit sour. I really like Georges idea of using pickled beets, I might try it with some fermented beets.

[@Mach1Greeble]

​@@MorryOnTheFence Beetroot is pickled beets.

[@MorryOnTheFence]

@@Mach1Greeble beetroot is boiled beets, it's very rare for them to come pickled in Australia.

[@timburke127]

@@MorryOnTheFence The normal beetroot that comes in a can that people put on burgers has sugar and vinegar in it. Doesn't that count as pickled?

[@Mach1Greeble]

@@timburke127 That is pickled. I'm Australian, the only time anyone buys packaged beets or freshly picked beets is for roasting.

[@shawnmccafferty7010]

As someone who studied abroad in Australia in 2001, I can vouch for the strangeness of the Burger with the Lot. Two decades later and I think my brain is still confused by the beetroot, pineapple & rashers. More importantly, Are you telling us that Australia has their own George? And he's a serious drink of water of indeterminate height? Burger Scholars really came through for me today..

[@rachkate76]

What?

[@Bullitt64]

"Australian George" runs a burger place here called Easey's, which has several converted train carriages on top of a building as part of their dining area. Hence why he looked like he was going to work lol

[@rachkate76]

@@Bullitt64 must be some southern state hipster I’ve never heard of him.

[@vigilantcosmicpenguin8721]

I'm now wondering how many Georges there are in the world. It must be some huge international secret society.

[@xanderellem3646]

Couple things 1. Pickled beetroot is primarily used on burgers here, so you got that right. 2. Our meat Pattys are rarely just meat, we mix the meat with diced onion, grated carrot, egg, breadcrumbs, herbs etc. And form a patty out of that.

[@richmanricho]

french onion cup-a-soup 👌

[@johnnylittle228]

Is the beet root usually raw Or grilled?

[@xanderellem3646]

@@johnnylittle228 raw/straight out of the can, some people may grill it but I've literally never heard of it.

[@rooooooby]

That's a meatball

[@Han-sc6bh]

@@johnnylittle228 pickled beetroot

[@SheyD78]

For me as a resident of Brisvegas (Brisbane) in Queensland, Australia, the quintessential burger with 'the lot' is bun, tomato sauce, patty, onions, cheese (god knows what kind, either cheddar or what we think of as American cheese) bacon, egg, beetroot, tomato, then possibly grated carrot, possibly pickle, possibly a pineapple ring, lettuce, mayo then bun. Usually a big sesame seed bun, but occasionally a floury bap. All wrapped up in grease proof paper/baking paper and sufficiently compressed that you can just about get it in your mouth if you really stretch. It's probably rarer than it used to be, because it was always found in the Aussie equivalent of a diner (greasy spoon, roadside cafe, fish n chip shop, sandwich place) and they're not as common as they were once upon a time. They were always on the menu next to salad sandwiches, chiko rolls, sausage rolls, dagwood dogs (battered hotdog on a stick) and deep fried dim sims. I love them to this day, minus pineapple and pickles. (ptooie)

[@jasta07]

Grated... carrot? Queenslanders... there are limits.

[@OnyxANZ]

the carrot is a good shout. You don't need a lot of it but it definitely adds a fun twist. And I say this as someone born in sydney who grew up in perth and currently living in country victoria

[@j00jy]

Just out of curiosity.. when you say tomato sauce do you mean ketchup or just actual pureed tomato?

[@OnyxANZ]

@@j00jy it is neither. It's similar to ketchup but the recipe is slightly different.

[@SheyD78]

@@j00jy Oh ketchup is often just called tomato sauce here. It's the same stuff.

[@joelkelly1192]

Definitely come try the real thing!!! Patty is mixed with onion garlic herbs and spices and cooked much thinner than that, grilled pineapple a must. It’s a fish and chip shop burger with the lot! Won’t get a traditional one from a burger shop

[@14880evilmonkey]

Alot of aussie lot burgers also have steak on them, at least out in rural spots around Queensland

[@Vince_Steele]

Best burgers I've ever had were from the Greek owned milk bars in the western suburbs of Sydney in the 1970s before McDonalds contaminated our kulture with their McClown offerings. Always had beetroot (which in our language means it's pre-sliced from a can full of purple beetroot contaminated vinegar). Always had fried onions, before they were renamed as caramelised onions. Always had lettuce and tomato. Did not have frozen or pre-formed meat patties. Just a nice lump of fresh minced beef, rolled into a ball, then squashed flat onto the cooking surface. Bacon and egg cost extra but it was worth it. Don't remember having pineapple on it, or cheese for that matter. Went to Queensland one time and they had a small mountain of shredded raw carrot on the things too. That was weird, but it worked.

[@OfficialHavocOsiris]

When our lovely Burger Scholar, a purist, embraces this burger-arguably a burger adventurer’s dream (but one you’d probably have eat with a fork and a knife)

[@InnuendoXP]

It's usually wrapped in paper. You open one end & keep it in the paper so it's manageable.

[@OfficialHavocOsiris]

@@InnuendoXP Is it? That does sound manageable

[@ry8102]

Yep @@InnuendoXP is right. Usually wrapped in half wax paper and a paper bag. Always a thinner/leaner patty too makes it easier to handle 👍

[@hendoman100]

Usually it's a takeaway burger, so cutlery is impractical. While some more upmarket and/or hipster burger restaurants will give you cutlery, I think such things are borderline un-Australian. Helps if you have a big mouth, though!

[@OlGregge]

@@hendoman100 I consider it un-Australian to eat fish and chips - let alone a burger with cutlery.

[@BrodyBaddis]

We need that beetroot. The sour from the beetroot with the sweet from pineapple. Not too heavy on the cheese. But you also need the summer weather. Scorching hot!

[@alanrickles9285]

Perfect timing, just as my hamburgers for breakfast are done.

[@bena3341]

Can't go wrong with a good breakfast burger

[@mrdiamanti9157]

Instead of the beetroot pickle a nice spicy beetroot relish works an absolute treat combined with the sweet pineapple slices it slays on the Aussie burger!

[@ThisisindieAU]

Yeah burger with the lot is the most common choice from every burger joint or fish and chip shop. The other is the double beef and bacon angus. Patty definitely needs to be flatter, herbed and other shredded veggies mixed into it like carrot and such. Also slightly smashed patty to fit the full size of the buns.

[@deanbennett8607]

Lettuce Tomato Grilled onion Cheese Soft bacon Sunny side up egg Grilled pineapple Tomato or bbq sauce And beef but not that thick (its closer to a smash pattie) Served on a toasted bun

[@thatrninetguy]

Mate, for a Yank, you did really well. That is a pretty bog standard burger with the lot where I come from. Well done.

[@C4backjump]

Yanks are from New York. George is from California

[@pronumeral1446]

@@C4backjump In the UK and Australia, "yank" refers to any American, regardless of what part of the US they are from or their ethnicity/race. But I do respect that in the USA, "yankee" refers only to people from the northeast of the country (New York and New England).

[@jeremymcadam7400]

@@C4backjump yank is an american

[@BR-nh9ki]

This inspired us to put blanched beetroot on our burger, and it is AMAZING! Beetroot is an integral part of my winter cuisine, as it is healthy, seasonal, produced locally here in Germany, cheap and also delicious. You can buy it fresh blanched or pickled basically in every decent supermarket.

[@InnuendoXP]

Have you tried using vinegar-pickled? It's great because it does the same thing sweet gherkins do for burgers, but it compliments beef even better, and helps bridge the flavour gap between grilled beef & raw tomato slices.

[@paulthoroughgood7590]

You pretty much nailed the ingredients, but every "works" burger I've ever had, was no seeds on the bun, ALWAYS pickled beetroot, all the hot stuff on the bottom side! (Smashed patty!, bacon, egg, pineapple, onion) then cheese!!, beetroot, lettuce and tomato. And if juices aren't running down your arm at smoke-o, you went to the wrong takeaway lol

[@theguywhoisaustralian1465]

Why are you yelling?

[@paulthoroughgood7590]

@@theguywhoisaustralian1465 Because pickled beetroot IS A MUST! What don't you get!?!? lol

[@mjonausk]

In Gympie Australia a burger with lot has Beetroot tomato lettuce Pattie bacon steak egg and cheese. PS only pickled beetroot goes on a burger normally comes with BBQ saucer. Dunno where the pineapple comes from.

[@neutralcs]

As a Brazilian fan of this show, I have to tell you to check out about Xis Gaúcho, a southern Brazilian iconic burger... I guarantee you gonna love It!! Cheers!!

[@DB-pb8zl]

It looks fantastic, even though I have to use google translate. One day.

[@KevinsGambit]

Sounds good!

[@brimbles4999]

the pineapple depending where you are often is swapped out for raw shredded carrot as well, essentially if it goes with beef you'll find a place including it

[@HyperVectra]

eww

[@psionic6126]

I didn't know beetroot was an australian invention. One day i was starving and made some burgers but i had no pickels. So i decided to go with rootbeet instead and it was amazing.

[@AnimeReference]

I think it's having an ingredient that you could put in your burger that you didn't put in your burger that's unAustralian.

[@InnuendoXP]

Cucumber pickles are there to deliver sweet, sour & a slight bite in texture to the burger, pickled beetroot achieves a similar thing. I wish the pre-sliced ones came a little thinner though, they seem to be the same thickness everywhere like there was a global canning convention that decided pickled beetroot slices are 3.5mm thick.

[@Mach1Greeble]

You gotta remember back then everything was pickled, especially in Australia because it's so hot all the time.

[@Bjbazooka]

Would be proud to have you here in Australia Mr Motz! I never knew about the origin of the lot, your knowledge is incredible

[@leoskardisco]

best served with a couple Potato cakes or potato scollops (depends where you’re from) covered in chicken salt

[@hooflungdung3026]

^ This.

[@stuartmayberry666]

I've only had one burger with beet root on it and was at the (now defunct) Foster Burger in Portland, OR. The burger was made with a lamb patty, pickled beets, fried egg, cheddar cheese, pickles, onions, lettuce, and mayo served on the side. At one point it was rated by Willamette Week as on of the best burgers in Portland. It did not disappoint. I really miss that place.

[@paulshep9681]

Hey mate! From an Aussie fan. Couple of points: we usually use pickled beetroot…. Although lately sometimes some grated fresh raw beetroot (I prefer the pickled. Pineapple should be thrown on the grill too… warms it through and a bit of colour tastes great on it 🙂🙂

[@garryhammond3117]

Thanks George for taking us "down under" in this episode! - Cheers!

[@rozdee1780]

Not bad, George..glad you mentioned grilling the pineapple. It's key. We also do more of a smash, thin patty

[@jonohowles]

It would be amazing to have you here in Australia! There are some truly great burger spots to checkout around the country. Burger culture is definitely changing here in Australia! With a rise in popularity, the old guard of a burger with the lot has been discarded in favour of more American style burgers. Simultaneously, local takeaway stores no longer act as your local burger dispensaries with dedicated burger restaurants rapidly popping up all over the country. The burger with the lot is certainly iconic and nostalgic, but definitely not the usual anymore.

[@bigtom6443]

I could fall asleep listening to George eating this burger on repeat; those delighted lip smacks and vocalisations of existential questioning and euphoric surprise are honestly what I live for

[@GarGri6977]

The layering order was a bit out and a thinner pattie helps with handling but all in all a good effort! A Burger with the lot from the fish and chip shop was a real treat back in the day

[@Pablo-tw3pk]

We've always called it the lot burger. Pickled canned beetroot is what we use Some states don't put pineapple on it but it's really a personal preference

[@SvDKILLSWITCH]

As an Aussie... You guys eat beetroot that _isn't_ pickled and out of a can? I'd never entertained the idea that such a thing existed. If it's not coloured a deep burgundy and threatening to permanently stain everything within 3 feet (and drip all over your everything as you try and contain it in a burger), it's not beetroot. The burger with the lot is a fish-and-chip shop speciality out here, every good shop serves one and while there's no one true formula, you'll struggle to find one without tomato, lettuce, onions, cheese, an egg and some beetroot. The pineapple isn't a guarantee, sauces can differ, and the construction of the patty can vary, but however it's made, it's something that many Aussies will know and love.

[@tarantulady8565]

Yep! Beetroot out of the can, heated in butter with some salt & pepper is good!👍

[@keldakellie9164]

Couldn't click on this fast enough and so excited for a change to be a part of the show. Will be giving Jimmy Hurlston a visit and buying his book.

[@tylerhalloran9158]

Finalllyyyy The best place available to find a works burger (burger with the lot) is Paul's hamburgers in Sylvania in Sydney's south. Been doing the same burger since the 1950s recipe unchanged And also reasonably cheap at $12

[@jeffyweffy7867]

Paul's has the awards yeah but if you really want the best burger in Sydney you've got to try Bernie's Takeaway in Sydney's southwest.

[@tylerhalloran9158]

@@jeffyweffy7867 or The Big Red Cafe in Engadine they on some next level. Also Little Theo's in Kambah act

[@drewdrabik3620]

That appears to be the meal for the day. Eat that at 10 AM and you're good

[@GJS65]

Always, always a smash burger you'll never see a genuine Australian hamburger that thick or with steamed cheese.

[@adhawk5632]

No steamed cheese, just a square slice on top of the sauced burger👌👍🇦🇺

[@dunnyford]

Nostalgia to the max!! Growing up in Australia, we’d eat these on holidays usually on a trip to the beach. It’s weird but it works!

[@plaguetree5067]

This burger made George experience 15 different emotions.

[@SheenaVillalobos-y9j]

im an aussie and i never questioned this, i think we do it this way because hot days we are outside, active at the beach, having a good time, we run up to the bbq and basicly throw a salad roll together with a burger patty, because we are hungry from swimming all day, so we throw everything into one handy handful of burger, we go with all this extra stuff others might find crazy, its just that we like to eat abit more healthy than just meat and cheese.

[@lyych133]

Beetroot burgers are so nostalgic for me! Used to get them at the roadhouse on long road trips as a kid :) Thank you Mr Motz

[@LegitFUry]

They used to serve these at every rugby match I played as a kid. Best thing on a cold winter morning.

[@richmanricho]

Im glad the onions had some colour and not just caramalised. They should have a fair bit of dark brown/black on them. Pineapple is totally optional IMO.

[@Soprano_661]

Yeah they should be charred not caramelised …… always pineapple mate

[@soozzi]

We usually butter the bun, as we do with sandwiches. In the Aussie hamburger joints of the 60s, I’d definitely choose to leave out the pineapple. Definitely no pickles and the onions are caramelised. To this day, my homemade burger would still have beetroot! Definitely iconic!

[@Throttlemouth001]

I always thought grilling the pineapple is optional. But BBQ sauce only!

[@SchnookieC]

If you're ever looking for the proper Burger w/ The Lot, hit up Paul's Famous Hamburgers in Sydney's South. It's very well known as being among the best spots to sample the true Aus classic in all its obscenely messy glory

[@LordFraggle]

You are making some key mistake with this Aussie icon: 1. Beef patty is way too thick, needs to be much flatter 2. The egg needs to have the yolk broken, just before serving 3. Pineapple should be sliced in half (2 thin slices, not 1 thick slice) 4. The onion is being cooked wrong, it's just straight up onion rings, seasoning and oil (cooked to golden brown) 5. The order goes, bun, lettuce, tomato, pineapple, beetroot, patty, cheese, bacon, egg, onion, tomato/bbq sauce and bun. ...and if you really want to go full traditional, you get a few battered potato scollops and add them in also! These little details make the burger with the Lot perfect!

[@hondomclean6759]

Egg needs to be runny. Much more fun to see a runny egg

[@karenswartzlander5411]

Where do the two pineapple rings go in the stack?

[@LordFraggle]

@@karenswartzlander5411 The order goes, bun, lettuce, tomato, pineapple, beetroot, patty, cheese, bacon, egg, onion, tomato/bbq sauce and bun. Sorry, I missed it out as pineapple isn't actually included in most of Australia, typically in Queensland only.

[@LiamMarcon]

Best version of the 'burger with the lot' I've ever had made a slaw with the beetroot & pineapple. Made burger a lot more stable and easier to eat. Also more consistently got all flavours in your bites. Also grilling the pineapple is definitely the way to go, heaps of flavour!

[@randomdogdog]

The bacon and burger isn't quite there. The bacon should be either middle bacon or English bacon, not streaky. The burger needs diced onions in it. A smidge flatter wouldn't be bad either. I've got some qualms about the toppings too(not pineapple "rings,” but "thins"), and about the implication that there is beetroot that isn't canned and pickled, but I assume those are "regional differences"...

[@gilesmonty]

In Japan they have an awesome wax paper holder for your burger so it all stays in there and you can just let any and all grease run out and you don't have to worry about it getting all over you. Brilliant burger accessory invention.

[@waywardmind]

Pickled beets are excellent on burgers. You just need to remember to make a thicker patty.

[@Fbkosi]

aah the burger with the lot.. brings me back to my loca greasy fish and chip shops.. playing streetfighter 2 on an arcade machine waiting for my order.. plus $2 chips which was enough to feed 20 people. By the time i got home the burger wrap was soaking through.. and it was just a absolute flavour bomb making a mess everywhere. Good times.

[@dickieOiRed_07]

I grew up in Sydney, and have spent the last 13 years in Melbourne so BWTL vary. But I can say you can choose your sauce in Sydney- same as anywhere in Australia. Tomato or barbecue. Beetroot isn't essential, it depends on your taste. Also it depends on the burger joint whether they add pineapple and/or beetroot.

[@Mammutidae]

I'd say beetroot and egg are pretty essential to a burger with the lot or an Aussie burger.

[@dickieOiRed_07]

@@Mammutidae As I said, it's a matter of taste.

[@vaughngriffiths3148]

Beetroot and Beef? Best thing to eat on Boxing Day after Christmas on a sarmie with leftover Xmas salt beef. Brilliant

[@Travvybob]

As an Australian I've never heard it called the lot it's always been called a works burger and yes always bbq sauce

[@Optamizm]

Which part of Australia? In Vic it's The Lot.

[@lekso2242]

always called it the works burger too - from QLD

[@Optamizm]

@@lekso2242 yeah, but you also say parmi and potato scallops.

[@Travvybob]

@@Optamizm newcastle

[@lekso2242]

@@Optamizm spot on

[@dieterkoch8414]

Born and bread on the burger with lot and minimum chips! So glad you tried a burger with the lot. Our steak sandwich is good too!!

[@iambenslater]

Love this! Just a quick tip, beetroot is pronounced “bee-chroot”/“beach-root”, basically the beet and the root run in together and don’t pronounce the T.

[@brentclutterbuck4105]

Yes I thought other people were weird saying beet root, but turns out beechroot is the weird way of saying it

[@kathydurow6814]

My family emigrated from the US to Australia in the early 70s & I still remember the amazement on my Dad's face when he described his first "burger with the lot". He was expecting something more like a cheeseburger....😅😅😅😅 Think he liked it, though.

[@ALE-BigPapi]

As a Aussie I've never heard it called a burger with the lot only every referred to as a works burger

[@mathewtoll6780]

Heard both growing up

[@emiliastevens3353]

Never seen it as a works burger, so maybe a state thing? I haven't been much out of SA or Vic, which state(s) is it a works?

[@ALE-BigPapi]

@@emiliastevens3353 ahhh that might be why I'm from Qld mainly North Qld but I've seen it like that in the NT and NSW

[@jeremymcadam7400]

@@emiliastevens3353 definitely the works in NSW

[@bmxheroes53]

It’s a weird thing down here, majority of burger joints don’t really serve a traditional burger with the lot. Mostly just found in fish and chip shops or tuck shops.

[@ChooRoo]

Speaking as a true blue fair dinkum Aussie I am only fussy when it comes to two types of food on earth... Aussie pies and hamburgers. I gotta say in a pinch a burger with the lot is fine, but would prefer it without pineapple and without beets lol

[@tnankie]

there is this thing we have in Australia, its called a spatula, you use it to lift hot things off a grill/hot plate, or flip them. Not sure if you've heard of them over there. very useful @3:15.

[@Sve3t]

Come To Perth, Western Australia George. Burger culture is huge here! Not even exaggerating but 5% of the cities population are members of Perth burger hunters on facebook, we can definitely hook you up with a great feed (or 30). Borders are open now too :)

[@DisFan1996]

Is WA apart of Australia still?

[@Codgerism]

I don't particularly like these burgers, but the beetroot, grilled onions, bacon and egg are all crucial for it to be a traditional Aussie burger.

[@jaciboughter6762]

I learned to love this burger from people from Perth who were living for awhile in the states and they always swore that peanut butter was necessary, but I’ve seen no mention of that on any of the chat so far… is that a Perth thing? Can anyone share on that?

[@DisFan1996]

@@jaciboughter6762 Must be a backwards Perth thibg

[@Major-Kong]

@@jaciboughter6762 if you came to Sydney and asked for peanut butter on a burger with the lot, people would gather, look at you then run you back to Perth on a rail, that sounds horrible

[@RyanCoomer]

at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buffet

[@locomadman]

Bwahahaha…! 😂 You sir, are one mad, evil genius!! I’m totally sneaking my own food items into a buffet just to mess with people next time I’m at a buffet! 👏🏽👏🏽👏🏽👍🏽👍🏽

[@TheTroystreet]

I don’t know what I love more Motz’s energy or the cussing at the flattop grill for burning his fingers

[@Annie1962]

pickled beetroot (the canned stuff) is amazing on burgers.. the sweetness, the sourness is magical. I don't have any burger without beetroot. Pineapple? No! Who does that?

[@jumpjack6436]

Wow! Just wow! Great stuff. Also I noticed George's lid for melting the cheese has a handle now! He he!

[@philgoodinc2]

The biggest thing for me is the Barbecue Sauce. The 3 acceptable brands are Fountain, MasterFoods or ETA (the best one). They are aussie style, similar to American Barbecue sauces, like Sweet Baby Rays and Stubbs but not the same. Its a small but important note because I have made burgers with Sweet Baby Rays and reminds me of pork ribs and American barbecue rather than the nostalgic flavour. The other thing is the meat is a bit too thick and too high quality. Should be thinner and have fillers like breadcrumbs and finely chopped onions mixed in. (Personally not a fan but its classic)

[@timsquiresostrafinefoods5396]

Added detail- these are made in fish and chip shops so always wrapped in grease proof paper for take away. This squashes it together and let’s it sort of steam a bit. They get bumped around on the way home also which adds to the whole experience. Burger with the lot +beetroot +pineapple- often they are added extras

[@mikethetowns]

"-this burger is a huge point of pride for Australians." It's just a burger, mate. Calm ya farm.

[@I_Am_Wasabi_Man]

yeah, like every road house and burger place sells it, but people don't really talk about it unless they're reading it from a menu lol

[@Pb2xV]

Yay, he tried it! Now, for an added twist, the steak sandwich.

[@wtfmynamestaken]

Your pattie is too thick it should cover the full surface of the bun. The layers should be all about the same size. Don't pre-melt the cheese on top of the patty on the grill. Don't use pickled beetroot use regular canned beetroot. Your grilled onion look good but don't clump them in one massive lump. You do not need to grill your pineapple, fresh or perfectly acceptable. Tomato Sauce, BBQ Sauce, Mustard, Mayonnaise all are acceptable. When building, sauce goes on first then onion, then lettuce followed by tomato, beetroot and pineapple, one slice of cheese then the egg, then the bacon, then the patty, then a second slice of cheese then the bottom of the bun (the part with the seeds is the top). Stop towering your burgers up high.

[@RuthTruslove98]

ur well fun

[@wtfmynamestaken]

@@RuthTruslove98 I am actually. I was only offering advice for next time. It's how we learn.

[@dantem5228]

Regular canned beetroot "is" pickled. 🤦🏻

[@wtfmynamestaken]

@@dantem5228 hmm, I always just thought of it as beetroot in juice. See even I learned something lol.

[@jimmyhurlston5315]

All solid points. I didn’t get to give much in the way of build or cooking advice. The egg, breadcrumbs and sauce in the patty is fairly crucial as well.

[@IrLosin]

I love this dude as much as I love a good burger. George never stop being you!

[@mx_nana_banana]

Btw don’t ask for a burger with the lot, ask for a works burger.

[@philgoodinc2]

depends where you go. In sydney is definitely more Burger with the Lot than a works burger.

[@jimmyhurlston5315]

Definitely a burger with the lot in Victoria and NSW.

[@killedpatrick]

Yep, Burger with the lot in QLD and just about anywhere else

[@mx_nana_banana]

@@killedpatrick really? Where I live it’s called a works burger, and I live in NSW btw.

[@jeremymcadam7400]

@@jimmyhurlston5315 works burger in NSW

[@JeghedderThomas]

Oh yes, we do use the beetroot over here in Denmark as well, as it goes well with a lot of meats. My generation would add picled beetroot slices to our "bøfsandwitch" without blinking.