Adrian Richardson’s Big Aussie Burger

Adrian Richardson's Big Aussie Burger
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Apr 01, 2015

Serves 6


  • 1 kg lean minced beef (can use diced beef and pop through mincer)
  • 100g thick-cut rashers smoky bacon, finely diced
  • 1 small onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon fresh chilli, finely chopped
  • 3 tablespoons dijon mustard
  • 2 tablespoons worcestershire sauce
  • 1 egg, lightly beaten
  • 2 tablespoons parsley, chopped
  • 2 teaspoons salt
  • 2 teaspoons black pepper, freshly ground
  • Olive oil for grilling
  • 6 good quality burger buns or ciabatta rolls, split in half
  • 1 small lettuce, leaves separated
  • Caramelised onions
  • 12 slices beetroot
  • 12 slices tomato
  • 12 rashers grilled bacon
  • 6 fried eggs
  • 6 slices tasty cheese
  • Tomato or ketchup sauce

Prepare your BBQ to medium-high heat
2 To make burgers, combine all the ingredients, except for the oil, into a large mixing bowl
Use your hands to scrunch everything together so that the onion and flavourings are evenly distributed
4 Shape into 6 patties, making them as neat as you can, and about 2.5cm-3cm thick
5 Brush each burger lightly with oil and arrange them on your BBQ

Recipe thanks to Heat Beads® who is celebrating the launch of their latest product, the Heat Beads® Chimney Booster which ensures you are ready to cook over coals in just 12 minutes.


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