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Hamburger With the Lot

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“An institution in Australia, a "hamburger with the lot" is an Aussie take on its American counterpart. A "hamburger with the lot" speaks of summer, surf and sunshine.”

Ingredients Nutrition


  1. Finely chop 1 onion and place it in a bowl with the beef, garlic, Worcestershire sauce, tomato sauce, parsley, egg and sea salt.
  2. Mix well to combine.
  3. Shape the mixture into four large patties; place on a plate; cover with plastic wrap and refrigerate for 30 minutes.
  4. Meanwhile, slice the remaining onion into rings and fry in 1 tablespoon oil over a medium-low heat.
  5. Cook for 15 minutes or until light golden and tender; set aside.
  6. Heat the remaining 1 tablespoon of oil in a large, heavy-based frying pan.
  7. Once the oil is swirling in the pan, add two beef patties.
  8. Fry for about 5 to 6 minutes on each side or until browned.
  9. Place a piece of cheese on each patty while they're still in the fry-pan. Let the cheese melt a little; remove the patties using a spatula.
  10. Place them on a plate and loosely cover in foil to keep warm.
  11. Repeat cooking process with the remaining patties.
  12. Discard most of the oil from the pan and fry the eggs to desired doneness.
  13. Meanwhile, preheat grill on high.
  14. Place the hamburger buns, cut-side up, under preheated grill and toast for 30 seconds, each side, or until golden. You may have to do this in batches, depending on the size of your grill.
  15. Finally assemble the hamburgers by spreading on mayonnaise on the bottom bun, followed by lettuce, a patty and cheese, tomato slices, beetroot slices, a fried egg, bacon, fried onions and finally, a squirt of tomato sauce.
  16. Cover with the hamburger bun tops.
  17. Serve immediately.

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