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Our iconic Aussie Burgers get a bold, beer-kissed twist in this irresistible recipe! These drunken Aussie burgers feature juicy beer-spiked beef patties stacked high with crispy bacon, caramelised pineapple, melted cheese, fried onion rings, sweet beetroot, ripe tomatoes, and a golden fried egg. Every bite of this Aussie burgers recipe is loaded with smoky, sweet, and savory flavours that perfectly capture the spirit of a true Aussie beef burger.
What Makes This Recipe So Good
There’s nothing quite like a stack of Aussie Burgers loaded with all the good stuff — smoky bacon, caramelised pineapple, and that essential fried egg on top. The beer-spiked beef patty brings a rich, juicy flavor that makes these drunken Aussie burgers stand out from the crowd.
This recipe celebrates everything we love about classic backyard grilling, with a twist that feels indulgent yet familiar. Each bite of these Aussie beef burgers hits the perfect balance of sweet, savory, and smoky — guaranteed to steal the spotlight at any barbecue.
What Goes Into Aussie Burgers
Every bite of these Aussie Burgers is built on layers of sweet, smoky, and savory goodness. From the juicy beef burgers to the caramelised pineapple and classic fried egg, every ingredient adds its own magic to this towering creation.
- Extra Lean Beef Mince: The heart of every Aussie burgers recipe, lean beef gives the patties a rich, meaty flavor without too much grease.
- Beer or Lager: A splash of your favorite beer infuses the patties with depth and a subtle malted sweetness — the secret to that irresistible drunken flavor.
- Crispy Bacon: Adds smoky, salty crunch that balances out the sweetness of pineapple and beetroot.
- Caramelised Pineapple Rings: That signature Aussie touch — juicy, golden slices that bring just the right hit of sweetness to each bite.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Aussie Burgers
- Mix Patties: Combine beef, garlic, Worcestershire, beer, salt, and pepper. Use hands to mix, ensuring everything is combined.
- Shape the Patties: Divide the mixture into four equal portions and form each one into a firm, round patty about 1 inch thick.
- Sear the Burgers: Heat a grill pan or skillet over medium-high heat. Sear each patty on both sides until golden brown and cooked to your desired doneness.
- Cook the Onion and Bacon: In a separate pan, fry the sliced onion and bacon until the onion turns fragrant and translucent and the bacon is nice and crispy.
- Drain and Prep: Transfer the cooked bacon and onion to a paper towel to absorb any excess oil, then wipe the pan clean for the next step.
- Fry the Eggs: Add a light drizzle of oil to the same pan and fry the eggs until cooked to your liking — sunny side up, runny yolk, or fully set.
- Caramelise the Pineapple: Once the patties are done cooking, fry the pineapple rings in the same pan for about a minute on each side, until they are caramelised and golden.
- Assemble: Layer buns with lettuce, beetroot, a patty, cheese, pineapple, bacon, onion, tomato, and a fried egg. Drizzle with tomato sauce and mayonnaise, then top with the remaining bun.
These Aussie Burgers already bring the party, but the right sides make them even better. Pair them with Crispy Greek Lemon Smashed Potatoes for a crunchy, zesty bite that cuts through the richness of the burger.
Add a fresh pop with Caprese Salad with Avocado or keep it indulgent with a side of Cheesy Bacon Bolognese Stuffed Sweet Potatoes. Each one brings something unique to the plate — a little freshness, a little comfort, and a whole lot of flavor.
Tips For Making Aussie Burgers
- Use extra lean beef mince so your patties stay juicy without being greasy. The beer adds moisture and flavor, but you don’t want excess fat making the buns soggy.
- Chill the shaped patties for 10–15 minutes before grilling. This helps them hold their shape and gives the surface a better sear.
- Don’t overmix the meat — it can make your burgers tough. Mix just until the ingredients come together.
- Caramelise the pineapple in the same pan as the bacon to pick up all those smoky, salty flavors.
- Toast your burger buns before stacking. It helps prevent sogginess and adds an extra layer of crunch.
Recipe FAQ’s
A true Aussie burger stands out with its fun, over-the-top layers — juicy beef patty, fried egg, beetroot, pineapple, and bacon, all tucked into a soft bun.
Yes! You can replace the beer with beef stock or even soda water for moisture. But if you can, use beer — it’s what makes them “drunken Aussie burgers.”
Go for extra lean ground beef for a nice balance of flavor and texture. It keeps your Aussie beef burgers juicy without excess grease.
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Drunken Aussie Beef Burgers
Ingredients
- 1 lb extra lean beef mince
- 2 cloves garlic crushed
- 2 tablespoons Worcestershire sauce
- 1/3 cup your favourite beer/lager
- 2 pinches salt and pepper to season
- 4 medium eggs
- 4 pieces shortcut bacon fat removed
- 1/2 medium brown onion thinly sliced
- 4 slices pineapple canned in natural juice
- 1 handful rocket/arugula or lettuce
- 8 slices beetroot
- 4 slices cheese of choice – I use fat-free Cheddar
- 1 large tomato sliced and divided
- 4 medium bread rolls of choice halved
- 2 teaspoons Tomato sauce
- 2 teaspoons Mayonnaise optional
Instructions
- Combine meat together with the garlic, sauce and lager. Mix well with your hands for about a minute, until the meat has combined with the other ingredients. Divide meat mixture into 4 parts and firmly mould them into round patties about 1-inch thick.
- Heat a grill pan/skillet on medium-high heat. Sear hamburgers on both sides until golden and cooked to your liking.
- While the burgers are frying, fry the onion and bacon in a separate pan, until the onion is transparent and fragrant and the bacon is crispy on both sides.
- Transfer bacon and onion onto a paper towel; wipe pan over; add a drizzle of oil and fry the eggs until cooked to your liking.
- When the burger patties are done, transfer them onto a warmed plate; wipe pan over with a paper towel; and fry the pineapple rings (about 1 minute each side until caramelised).
- Build your burgers! Layer the base of each bun with the lettuce/arugula, beetroot slices, burger patties, cheese, pineapple rings, bacon, onion rings, tomato slices and the fried egg. Drizzle with tomato sauce and (optional) mayonnaise; top with remaining bun piece and serve!
Notes
- Lighten this burger up even more with Lean Ground Turkey Mince!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! It is the best beef burger I must try.
The first time I visited Australia, I had an Aussie Burger…and then I had one almost everyday I was there! (Good thing I run long distance, otherwise I would have turned into a house!) Since then, any subsequent visit requires at least a couple of Aussie Burgers and a visit to Miss Marples in Sassafras. I have yet to make Aussie Burgers here in the States, but I have told many, many people how yummy they are. Of course, as soon as I tell them beets and a fried egg are involved, many turn up their noses…but now, seeing this post and the gorgeous photos, I feel compelled to make Aussie Burgers here! (I have been making my usual burger with Cambazola cheese, caramelized onions, bacon, and a drizzle of truffle oil). Thank you for the inspiration!
These came out fantastic. I now like beets! I put them on pretzel hamburger rolls. Next time I might do a combo burger. Carne Asada Guacamole and the Drunk Assie burger!
Wow Andy a combo burger? I love it! I might try that too myself 🙂
I’m so happy you tried these and they’ve converted you to beets! That’s definitely very cool 🙂 Thank you for commenting!