THE AUSSIE BURGER 'WITH THE LOT' (DID THE AUSSIES GO TOO FAR??) 🤯🇦🇺 | SAM THE COOKING GUY

[@davidtuck6580]

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”

[@6226superhurricane]

*works burger

[@richardbehan8118]

​@@6226superhurricane💯. It's a Works Burger. A burger with the lot has no pineapple 👍

[@cleaver3519]

nope i double it up and skip sides.

[@cragonaut]

​@@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.

[@noxide23]

@@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.

[@tinyjk]

This is awsome never thought my recipe would get picked you did it proud

[@shanemac1111]

Nice one mate.

[@davidrl41]

Amazing! Going on my summer burger recipe list! That is a "one burger for two people" burger. Thanks for sharing it.

[@MrDrewster85]

Well done tiny congrats good choice 👍

[@deanbennett8607]

This is not why they serve as a hamburger with the lot at your local milk bar/takeaway shop in Australia… single patty not double

[@dcstealth11111]

yeah now that's a burger from home love it

[@ianjudd5209]

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!!!

[@ianjudd5209]

@@blvck.pixelsyes, probably needed to break it up.

[@boltman1974]

Yeah as a fellow Aussie one pattie is fine and yeah break up the onion. Great job though Sam, you do us proud mate 👍🇦🇺

[@IamJaneS]

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???

[@leanneshawler]

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.

[@Mr_RPE]

stfu any true aussie would have 2 pattys

[@jamessanders9955]

"Thats a bloody burger. Ya fucken wanker " hahaha😂😂😂 Almost fell off my chair! Thats one of the best aussie impersonations I've ever heard 🇦🇺🔥🤣

[@danielgreentree8079]

Too fucking right.

[@Nalianna]

Crikey.

[@madprunes]

Americans are so bad at copying accents.

[@scale_e]

We do, in fact, say that.

[@CaptainBango]

Oath

[@bearclaus2676]

I've had 3 burgers with the lot in the past week. Add two dimmies on the side and its breaky, lunch, and dinner all in one.

[@annoyedlemon]

cant have it without a dimmie all i can think of now is the scene from mr inbetween your not a aussie if you haven't had a dimmie

[@BosleyStarr]

@@annoyedlemon Coupla dimmies mate

[@CLAWCUZBRO]

hell yeah thats my fav too lol SA

[@BrandDNA]

Dimmies! Australia's greatest contribution to world food.

[@killerdamocles69]

@@annoyedlemon fuckin great show! Really captures the Aussie essence that I think we're losing a bit of

[@austenmoore9782]

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!

[@drawrof3200]

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.

[@pricey4566]

👏👏👌

[@PhantomFilmAustralia]

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. 👍

[@andrewt3952]

Bewdy bonza mate!👍🎯🍻🇦🇺

[@johnsamsungs7570]

Hamburger doesn't have any bloody ham on it!

[@arconeagain]

Fantastic, I can bloody taste it. Did you ever try a proper bit of flake? You know, gummy or school shark.

[@cameronwalker6517]

I've got so much nostalgia for those burgers, I'm literally salivating watching the video.

[@skittl3ez]

Grew up on these it’s always going to be a classic Aussie burger and it’s refreshing in a way. A good burger for 110° day

[@johnradford4106]

Ozzy Ozzy! 🇳🇿And I always add a potato cake too… yeah, and you guessed right… I’m from Victoria! 🍔🇳🇿👍🏻

[@skittl3ez]

@@johnradford4106 same idk why every other state has a different name for them hahah

[@TheREALTiPPiDa]

​@@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.

[@Whodeltit]

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

[@DeepseaSteve]

Potato scallop because the potatoes have been scalloped

[@MAD-F85]

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.

[@djanitatiana]

Uh, the burger... ?

[@alpinealpine2793]

Burger/wife or both?

[@MASSIVEsock]

@@djanitatiana bratha, smesh

[@StephenJohnson-jb7xe]

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.

[@youtubeme7195]

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.

[@InnuendoXP]

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.

[@Mike-in-Texas]

I was a little leery of trying a burger with grilled pineapple on it, but after I tasted it OMG it took my taste buds to a new level.

[@PhantomFilmAustralia]

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. 👍

[@arconeagain]

​​@@PhantomFilmAustraliaItalians dying on the spot right now. Now they've infiltrated our lasagne, mama mia!

[@ChineseKiwi]

BBQ'ed fruit in general is highly underrated or overlooked by many.

[@arconeagain]

@@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.

[@ChineseKiwi]

@@arconeagain yes I have done it. Fantastic because of the high water content like pineapple

[@IamJaneS]

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.

[@allanh8897]

This man burgers, exactly how it should be!

[@CoxyzHQ]

💯💯. Smash patty?? Never ever used for these ever

[@mmmBax]

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.

[@knightrider6473]

Yep agree.

[@user-fk8zw5js2p]

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.

[@Timmycoo]

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.

[@shanewall4470]

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!

[@Rhythmattica]

Seppo ! Beer through nose!

[@bob2shred894]

I was so insulted by seppo when I first moved here. Lol now it's a term of endearment.

[@AndrewFishman]

@@bob2shred894 I suppose if you are endeared to waste management tanks, being called a Septic Tank could be seen as such.

[@bob2shred894]

@@AndrewFishman I take being picked on by an aussie as a sign of acceptance. At least in the way of being called a seppo.

[@AndrewFishman]

@@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

[@ianparry3554]

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!!!

[@debbiebrammer7798]

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.

[@randywatson2103]

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

[@DarleneWauchope]

I'm from West Arnhem

[@craighansen9471]

Aussie Aussie Aussie Oi Oi Oi - Now you Americans know how to make a REAL Burger!!! Beetroot and Pineapple is a MUST!!! Great work mate

[@adamizett3169]

eww pineapple is WRONG!

[@k.vn.k]

I am not a fan of beetroot but don’t mind pineapple. I like my burger with salad, tomato, onion, bacon, runny egg and beef.

[@grlmgor]

@@k.vn.k Beetroot is a substitute for pickles.

[@michellemoebus5736]

Finally!!!! you finally did it.. So glad you gave it a good red hot go, and you did well. Cheers from down under mate!!!

[@RobB-vz2vo]

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.

[@paulmorg3837]

Perfect I like mine that way but no pineapple (save that for the pizza) and definitely a runny egg. Nice job though all the same

[@JCKay]

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).

[@danm8004]

He didn't forget it, he just put it on the bottom bun instead of on the onions.

[@Freeagent-4-life]

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.

[@johnfogarty4588]

About time you had a crack at some real aussie food mate. Thanks for doing the aussie bugger some justice. Keep it going shagger. Love from down under

[@pakviroti3616]

If this real Aussie food mate, you blokes have spent to much time in the Sun! That 'burger' is stupid. Beets? Pineapple?

[@johnvogel5517]

@@pakviroti3616 just try it... really you cant have a burger without beetroot ... you can beat an egg but you cant beat a root

[@pakviroti3616]

@@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.

[@RockDoctor]

@@pakviroti3616and yet you were more than happy to throw your opinion on everyone? Clown!

[@mattl9070]

@@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. 🙄

[@PeterEmery]

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.

[@cutch816]

Omg. I am craving a burger. Gonna try this tonight! Thank you for the recipe and demo

[@NinjaRalph]

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! 😄

[@TheBeaufranke]

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

[@s3tTz]

A perfect rendition of an Aussie fish n chip shop burger with the lot! Glad you enjoyed it!

[@adamkerr8586]

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!

[@allyboyz2106]

Spewing!!! I had this as my recipe for March sucks I didn’t get picked for the knife but still happy to see Sam make this amazing Aussie burger 🍔

[@jmaros15]

BURGER 'WITH THE LOT' has caramelized soft onion and don't have 2 patties, but looks good anyway.

[@JeremyPaulStiles]

Every restaurant I've worked at for 25 years has had double patties

[@MrJoel9679]

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.

[@ThePwnageHobo]

@@JeremyPaulStiles Who orders a burger with the lot from a restaurant? That's a job for your local takeaway

[@violetclawsstudio7427]

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.

[@DTC_0]

FTFY: "The beet comes in..." Should've been "and the beet goes on" 😅

[@robertcassey4014]

LOL, Took the words right outta my mouth!

[@kevinv7178]

Good thing he didn't drop the beet. I'll see myself out.

[@PhantomFilmAustralia]

@@kevinv7178 You can always pick up that beat. I'll see myself out too.

[@Rhythmattica]

Bah dum Tish!

[@grosey11]

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.

[@AndrewFishman]

Never paired with fires. Chips.

[@DPinWheel]

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.

[@benf6822]

Yeah we like a bit of trolling but this one is legit and you should definitely try it (with fewer onions and a single patty)

[@RonLucock]

Beetroot is a 100% absolute MUST in any Australian hamburger! 🦘

[@DPinWheel]

@@benf6822 I appreciate the real feed back lol. It’s nice to see something so original nowadays, even though it’s been around forever I’m sure.

[@benf6822]

@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.

[@largepeepee5993]

Used to make very similar Aussie Burgers at my old job, happy to see them recreated for a new audience

[@catche85]

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.

[@PhoenixStarborn]

Agreed, double smash not standard. Single thick patty

[@relentless3735]

I like when you show B-Roll like you did at the end - Thank you. Looks delicious, great video and editing of course 💯

[@JohnHausser]

HEY SAM COULD YOU PLEASE MAKE YOUR FAVOURITE TUNA STEAK RECIPES ? Greetings from Miami

[@ACDZ123]

We would fry the onion differently and only use 1 beef patty. Otherwise you made an awesome aussie burger..2 beef patties are fine by me btw 😋 😉

[@Assassin32VR]

I was watching a Sam The Cooking Guy video when I got this notification. 👍👍

[@peterhoz]

Suggest 1 patty and 1 pineapple. Otherwise perfect! Beetroot, egg & pineapple really bring out the flavours and offset everything else so well. We'd usually butter the bun and put the sauce on top (under the bun lid)

[@MrPoontanger]

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.

[@mattl9070]

It's not really wrong either, I like mine with double beef, cheese and yes definitely tomato sauce.

[@blakesmith9844]

Single patty for sure.

[@Raysboostin]

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.

[@Tin-Can-Tank]

@@Raysboostin never seen them sold stock with bbq and I've eaten them all over Victoria and south australia

[@gpazderski]

Must be a regional thing. I've never seen them with anything but bbq.

[@gregoryluckie1649]

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.

[@sbkd00mz]

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.

[@murlthomas2243]

I haven’t had a pasty since I left Michigan many years ago. Hope he picks this!

[@Ken-xv4sb]

He did a pasty a while ago

[@murlthomas2243]

@@Ken-xv4sb I found a runza, which is not quite the same. Also calzones. Not pasties.

[@Ken-xv4sb]

@@murlthomas2243 he did a pasty, I'm nearly 100% sure, otherwise I would have no idea it was a dish from Michigan

[@murlthomas2243]

@@Ken-xv4sb I believe you. It is not listed under pasties though.

[@MrGeorgeTheCat]

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.

[@stevebluh]

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.

[@jayddawson-sellars363]

So glad you did an Australian recipe 😊

[@paulwood5803]

There is almost nothing Australians won't put Beetroot (Beets) on. It can be surprisingly good.

[@themetalpig7613]

Cheese & Beetroot sandwiches are one of my favs.

[@mattl9070]

You can't beet a root..

[@stellakowalski1]

I’m Lithuanian & we love beets. Yummy! Hot beet soup in cold weather, cold beet soup for summertime, both delicious! Beets are also very good for you.

[@TubaTones]

@@mattl9070you can’t root a beet either 🤣

[@MagicFamily2000]

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

[@danielosborne9238]

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 😎

[@jasonmccarthy5944]

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.

[@wildkingdom2012]

If Sam doesn't make this then I will. Looks like a great one.

[@gerrynoble9770]

Not sure about the beets or pineapple on a burger but some ting to try. March: Pizza from south France. Your dough. Creme Fraiche with Italian spices added to taste. Boil a potato (or two depending on size) and slice. 2-4 slices of bacon cut into bits, caramelized onions. You can add Italian sausage/pepperoni if desired. Cook in oven as you would any pizza

[@JoeyDaRoo]

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)

[@peterpede6601]

now somehow mix it in a burger javla svenska 🙃

[@JoeyDaRoo]

@peterpede6601 making a sandwich with vanilla frosting is a good way to make it beefier lol, does that count?

[@maxk92]

@@JoeyDaRoo My swedish grandma and I roll em out paper thin tho, that makes em even better, but yeah it's more work. great suggestion though👍

[@peterpede6601]

sounds sick bro 🤪 .. my burgers is almost done, but couldnt find the pineaple 🤥

[@stevewasilow5556]

Your recipes and cooking style is off the hook, always makes me hungry, your a Rock Star Chef

[@downsouth5447]

5:08 You nailed the accent and that is exactly what Aussies say!

[@ACDZ123]

Ha ha he did it pretty well lol 😅

[@poil8351]

Well certain Australians anway.

[@natetallman]

March: Meatballs and Penne in a Spinach and Tomato Cream Sauce Sorry, all amounts from the heart. Figure it out. Penne pasta: Do it by the box Meatballs: Ground pork Panko bread crumbs Ricotta cheese Garlic powder Salt Pepper Form into balls (I like big balls) Sear all sides in cast iron then throw in 400° oven until 155° internal (carryover to 160° or whatever). Tomato Cream Sauce: Butter... Flour... Roux... Milk... Bechamel Garlic powder, salt, white pepper Add in marinara sauce. I bought Rao's, but make it if you want. Italian seasoning Salt and pepper to taste Plate it up: Add pasta and whatever pasta water to marinara cream sauce to make it nice. Get to simmering then add spinach until almost wilted. Add meatballs and toss to sauce. Garnish with green and Parm. Enjoy.

[@JosephFrancoJr]

Love all the ingredients! Love all the edits and music too good job chance and max and you sam !! All around good videos

[@MadDingo303]

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

[@allanjones4283]

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 🙂

[@samk7738]

what they dont' understand, is that's probably 8 hours each way

[@glenmale1748]

I have eaten burgers with the lot for nearly 60 years. You really nailed it except one pattie makes it more manageable to eat. Good job for a seppo!

[@johnsamsungs7570]

You might have to explain the seppo bit. Septic tanks wouldn't know!

[@Struthy]

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

[@adamneukother688]

That's absolutely a choice of a burger! But have the onions in rings, not in slabs.

[@itsmehendrics]

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!

[@warpspeednow]

You have done well. You deserve a burger medal for going above and beyond the call of BBQing....

[@aussiewoji]

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.

[@DMSProduktions]

That's a good variation for sure mate!

[@unholyXromance]

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

[@samthechef8395]

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!

[@downunderdave5417]

This is a once every 2 weeks? treat! 1 patty - piss the pineapple off - flip the egg for a second or two. Heaven. PS- Beetroot is a must. D.

[@RedlineCarsLA]

Hey Sam, would love to see your take on Lahmajoun. it is a Armenian/Middle Eastern dish that is super popular. love your channel and been following it for a long time. You inspired me to make a lot of different dishes (most of them your creations). Would love to see your take on this simple dish also known as Armenian Pizza. It is created on a super thin dough (lavash) and has minced meet with spices and served with a wedge of lemon. here are the ingredients you need: Lavash is made in a tonir (similar to tandoori oven ingound) cheat version is a good flour tortilla mixture 1 lbs of ground beef 1 can of whole tomatoes (crushed in the mix) 3tbsp of tomato paste 1 onion (yellow or white) 3 cloves of garlic 1/2 cup of parsley 1 tsp of salt and pepper 1 tsp of sweet paprika 1 tsp of aleppo pepper 1/4 tsp of cayenne 1/2 tsp of cumin 18 lavash tortillas add the mixture (thin layer on the lavash/tortilla) you bake it in oven

[@nic6754]

Oh guys! Melbourne Australia here, y'all (I was trying to be American there) got that perfect! We do not over do things like America does, we only use 1 kg of lard while Americans use 3 so maybe 1 less patty and pineapple is very controversial but awesome job guy's!

[@angiemc8593]

Glad you enjoyed our Aussie burger, the only thing I would do differently is thinly slice onions so onion falls apart and caramelises

[@xpyr]

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.

[@AviationPhotog]

Nice to see some Aussie stuff hit the channel

[@auzzymotto]

there was a place here in regina sk that made a "Gravy Burger" it was 2 patties with cheese i think just kraft singles, caramelized onions, beef gravy, optional bacon, and a brioche bun. it was haven on a plate. sadly they closed down years ago and i could never make it as good as they did

[@michellemanton434]

Well done. Good take on our Aussie Buger. ❤

[@mrwaddles22]

Sweet Potato Turkey Chili 3lbs Ground Turkey 2 good sized sweet potatos can of tomatoe sauce can of ranch beans can of chickpeas can of kidney beans packet of favorite chili seasoning Brown ground turkey. Cube up the sweet potato. Then just throw everyting into a crockpot. Can choose whichever beans you want, whichever sauce you want. Add whatever additional spices or create your own chili spices. This recipe is simple and adaptable. For me i just throw all this in and let it sit for 5 hours on high.

[@jayroser9876]

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 .

[@captainsman]

Yep, this is how many of the old wog take away joints used to make them, albeit with only one meat patty, but they were always great.

[@-jacinta-]

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.

[@sassoa1]

As an Aussie i love your attempt to imitate us. Good job keep it up, you really need to take a trip down under mate.

[@johnsummers7389]

I love that round grill you are using. I really want one. I started to do smash burgers in the past 6 months and that is the most requested item from my family. Yes, I make my own brioche buns too which turn out amazing as well. I just hate how messy it makes my stove. Would love to get an outside griddle just for this one item but know I would use it a ton!!!!

[@Lumen_Obscurum]

My only quibble with this, is that a rasher of Australian bacon actually has a slice of the loin attached at the end. So your two rashers of bacon weren't quite full rashers. Either way, it's one of my favourite ways to have burgers. Am Aussie, so no surprise.

[@louisstrowger8807]

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........

[@AM-ni3sz]

The burger is ok. As an Australian I don’t include the pineapple. We also cook the onions more.

[@gilpinsteven]

OMG this is mouth watering. I'm gonna try this at home. Looks absolutely delicious.

[@JoeyDayeMusic]

Nothing is Aussies love more than Americans loving our ways 😂👏🏽👏🏽

[@peggyboss1925]

Yum! When I had burgers in Australia the pickled beet was 1/2” thick and as big as the bun. Was amazing!

[@bobroach4950]

That burger looked fantastic wow. You even trimmed your bushes in the back ground. You the mannn Sam

[@scubajunkie6591]

Haha classic works burger ! I always go T Sauce instead of BBQ… your either in BBQ or Tomato sauce corner 😂 . Me ….. Pineapple comes off and munched on at the end . Awesome effort mate !

[@Crosleyq]

Good job. Our buns in Australia aren't as sweet as the US variety, so the pineapple and beetroot supplement it somewhat. Most shops would order meat below, egg, bacon, with sauce somewhere between then veggies on top. Some may wedge the pineapple between the meat and cheese. But to be perfectly honest, yours looked better than most I have eaten 😂

[@vicweast]

I had one of those looking burgers as a Sunday hangover chaser somewhere between Huskisson Bay and Sydney. It was a delicious mess, and it had extra layers as I recall. Not sure if it helped the hangover but that was one big meal.

[@mdjcsmith]

1:10 at some places here in Perth, the burger with the lot is actually called a "kitchen sink burger"

[@johnblyth9787]

I like meat patties, bacon, onion, egg break yoke, pineapple, beetroot, tomato, lettuce. Good variation, thick ham slice grilled instead of bacon. Toss in large serve of potatoe chips, ( fries ) large glass ginger beer. When I was younger 2 works burgers.

[@kerrydoutch5104]

Good try but heres the thin ......One patty only caramelised onion not a grilled slice of onion. The beetroot does the job of a pickle. We dont use pickles. The beetroot slices are generally big so you'only use 1 maybe 2. And the other difference would be using and Austrlian bun. US bread is too sweet The burger would never be that huge. Construction - Toast and BUTTER both halves of the bun plus tomato or bbq sauce. NO MAYO. Then Lettuce tomato beetroot caramelised onion and pineapple (😝) . Followed by meat cheese bacon and egg. Flip the egg upside down so when the other bun is put on top and the egg smashes it drips over the contents like extra suace. Always put the wet things (beetroot pineapple) in the middle so the buns dont get soggy. Thats the standard "with the lot"

[@pv6304]

Good attempt, and you can swap out the meat patties for a Steak. And now you have a Steak Works Burger. The little corner shop near my work, does a brilliant Steak Works Burger for $11 Australian, which is about $7.15 us

[@greghillier5176]

beets in burgers is what we use instead of pickles. they are both preserved in vinigar.

[@bobster852]

Never had a burger with the lot that had two patties. minor gripe about the sequence of ingredients also. meat typically is the first layer. meat and cheese. then depending on how fancy you are: bacon, sauce and egg (working class) or egg, sauce and then bacon (hipster gourmet cafe burger). pineapple, beetroot then lettuce. accent was spot on. I did a double take and thought this was an aussie channel. you should go with that for all your videos.

[@dettep4816]

I’m from Australia that burger was perfect ❤