Australian Outback Burger: Beetroot and Egg Recipe You Need to Try at Your Next BBQ

There’s something truly iconic about an Australian Outback Burger. It’s not just a burger—it’s a hearty, flavor-packed experience that brings a little taste of the Aussie spirit to your plate. What sets it apart? The unexpected yet delightful combination of beetroot and a perfectly fried egg, giving it a unique twist you won’t find in your average burger.

I first fell in love with this burger during a trip to Australia, where it’s a staple at barbecues and pubs alike. The earthy sweetness of the beetroot pairs beautifully with the richness of the egg, and when layered with juicy beef, fresh veggies, and a soft bun, it’s pure magic. Whether you’re craving something different or just want to impress at your next cookout, this recipe is sure to hit the spot.

Australian Outback Burger: Beetroot And Egg

As a burger enthusiast, the Australian Outback Burger holds a special place in my heart. It’s one of those burgers that surprises you with its bold, unique flavors, and it always leaves people asking for seconds. Layering earthy beetroot and a silky fried egg onto a juicy beef patty? That’s pure burger magic! Let me walk you through how to make this incredible burger step by step.

Ingredients

Here’s everything you’ll need to build this mouthwatering burger:

• 1 pound ground beef (80/20 blend) – for juicy patties
• 1 teaspoon salt – to season the beef
• 1/2 teaspoon black pepper – freshly ground for flavor
• 1 beet, roasted and sliced – brings the earthy sweetness
• 4 brioche burger buns – soft with a slight sweetness
• 4 large eggs – fried to perfection
• 1 cup lettuce leaves – crisp and fresh
• 1 tomato, sliced – juicy goodness
• 1/2 red onion, thinly sliced – for that sharp kick
• 1/4 cup mayonnaise – creamy base for the bun
• 1 tablespoon olive oil – for cooking
• Butter – to toast the buns

Step-by-Step Instructions

1. Prepare the Patties:

Combine ground beef with salt and pepper in a bowl. Gently mix with your hands to avoid overworking the meat. Form into four even patties, about 1/2-inch thick.

1. Heat the Grill or Skillet:

Preheat your grill or cast-iron skillet to medium-high heat. Lightly oil the surface to prevent sticking.

1. Cook the Patties:

Place the patties on the grill or skillet. Cook for 3–4 minutes on each side for medium doneness. You’ll know they’re ready to flip when they release easily from the grill.

1. Fry the Egg:

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Crack the eggs in and fry until the whites are set but the yolks remain runny, about 3 minutes.

1. Toast the Buns:

Spread a small amount of butter onto the cut sides of the brioche buns. Toast on the grill or in a skillet until golden and crisp.

1. Assemble the Burger:

• Start with the bottom bun. Spread a layer of mayonnaise for creaminess.
• Add a layer of lettuce for crunch and a slice of tomato for juiciness.
• Place the grilled patty on top, followed by two roasted beet slices.
• Gently nestle the fried egg on top of the beetroot, letting the yolk peek out invitingly.
• Add a few slices of red onion for zing, then cap it with the toasted top bun.

1. Serve and Enjoy:

Serve immediately with a side of crispy fries or a fresh salad. Make sure you have napkins handy—the runny egg yolk is messy in the best possible way!

This beetroot and egg burger truly encapsulates the adventurous spirit of the Australian Outback. Whether you’re grilling for a party or just cooking for your family, this burger is sure to impress.

Ingredients

When it comes to crafting the perfect Australian Outback Burger, having the right ingredients is key. With bold and unique flavors in every bite, this burger is sure to become a favorite. Below, I’ve broken down what you’ll need for each part of the burger.

For The Burger Patties

• 1 pound ground beef (80/20 blend for juiciness)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

For The Toppings

• 4 slices of cooked beetroot (store-bought or roasted at home)
• 4 large eggs, fried sunny-side up
• 4 slices cheddar cheese
• 1 cup shredded lettuce
• 1 medium tomato, sliced thin
• 4 slices red onion

For The Sauce

• 1/4 cup mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• Pinch of smoked paprika

For Assembly

• 4 brioche burger buns, toasted
• 4 teaspoons unsalted butter (optional, for toasting buns)

Tools And Equipment

To craft the perfect Australian Outback Burger, having the right tools and equipment on hand makes all the difference. Over the years, I’ve learned that good tools not only streamline the process but also ensure each burger component is cooked to perfection. Here’s what I use when making this vibrant burger at home.

Essential Tools:

• Grill or Stovetop Pan: A gas grill, charcoal grill, or cast-iron grill pan is vital for getting those juicy, smoky, charred patties that make burgers shine.
• Mixing Bowl: A medium-sized mixing bowl to combine and season the ground beef is non-negotiable for evenly flavored patties.
• Spatula: A sturdy metal spatula for flipping the burgers and lifting delicate fried eggs without breaking the yolk.
• Frying Pan: I use a non-stick or cast-iron frying pan to fry the eggs and sauté any additional toppings like caramelized onions.
• Tongs: Great for handling the brioche buns as you toast them lightly on the grill or stovetop.
• Sharp Knife: For slicing your vegetables—beetroot, lettuce, tomatoes, and onions—crisply and evenly, a sharp chef’s knife is a must.
• Cutting Board: A large, stable cutting board to keep everything clean and organized while preparing your toppings.
• Basting Brush (Optional): If you opt to butter your buns before toasting, a basting brush makes the job quick and even.
• Burger Press (Optional): To ensure uniform burger patties, a burger press is a handy tool.

Presentation and Assembly:

• Flat Plate or Tray: A tray or flat plate for organizing your cooked patties, fried eggs, and toasted buns. Keeping everything neat makes final assembly a breeze.
• Small Bowls or Dipping Cups: These are perfect for holding your mayonnaise-ketchup sauce or other condiments.

Directions

Making an Australian Outback Burger with beetroot and fried egg is a fun and rewarding experience. Follow these steps, and you’ll be flipping the perfect patties in no time.

Prep

1. Prepare the beetroot: Slice 1 medium roasted beetroot into thin rounds and set it aside.
2. Mix the beef patties: In a large mixing bowl, combine 1 pound of ground beef with 1 teaspoon salt and 1/2 teaspoon black pepper. Shape the mixture into four evenly-sized patties about 1/2-inch thick. Make a small indent in the center of each patty to help it cook evenly.
3. Slice the vegetables: Thinly slice 1 large tomato, 1/2 a red onion, and a handful of iceberg lettuce leaves. Make sure everything is ready to assemble later.
4. Prep the buns: Slice 4 brioche buns in half and place them nearby for toasting once you’re ready.
5. Fry the eggs: Crack 4 large eggs into a preheated non-stick frying pan greased with a little oil. Cook the eggs sunny-side-up over medium heat for 2-3 minutes or until the whites are set but the yolks are still runny. Set them aside on a plate.

Cook

1. Heat the grill or pan: Preheat your grill or a stovetop grill pan on medium-high heat. Lightly oil the grates to prevent sticking.
2. Grill the patties: Place the patties on the hot grill or pan. Cook for 3-4 minutes on the first side without pressing down, then flip and cook for another 3-4 minutes. Adjust the cooking time based on your desired doneness—3 minutes per side for medium and up to 5 minutes per side for well done.
3. Toast the buns: While your patties are finishing up, place the brioche buns cut-side-down on the grill or in a hot pan. Toast until golden brown, about 1-2 minutes.

Assemble

1. Bottom bun: Start with the base of the toasted brioche bun. Add a leafy layer of iceberg lettuce for that fresh crunch.
2. Add the patty: Place a hot, juicy beef patty on the lettuce.
3. Layer the toppings: Add a beetroot slice (or two), followed by a slice of fresh tomato and a few rings of red onion.
4. Add the egg: Gently place a sunny-side-up fried egg on top of the stack. The creamy yolk will add incredible flavor to every bite.
5. Top bun: Finish with the top half of the brioche bun. Give it a gentle press to seal everything together.
6. Serve: Serve immediately with your favorite sides like fries, a crispy salad, or even grilled corn. Keep napkins handy because this burger is deliciously messy!

Tips For The Perfect Australian Outback Burger

Making an Australian Outback Burger isn’t just about following a recipe—it’s about creating a flavor-packed experience. Over the years, I’ve fine-tuned my burger game, and I’m here to share my best tips so you can make an unforgettable beetroot and egg burger right in your kitchen.

1. Choose Quality Ingredients

The heart of any great burger is in its ingredients. I always use freshly ground beef with an 80/20 meat-to-fat ratio for juicy, flavorful patties. For the beetroot, opt for fresh roasted slices—they’re sweeter and have better texture than canned. When it comes to eggs, I recommend farm-fresh ones for that golden yolk. Finally, a slightly sweet brioche bun ties everything together perfectly with its soft texture and buttery flavor.

2. Season Generously

A well-seasoned patty makes all the difference. I mix freshly cracked black pepper, salt, garlic powder, and a dash of smoked paprika into my ground beef before forming the patties. Don’t skimp on this step—seasoning is what gives the beef its bold, crave-worthy flavor.

3. Get Your Grill or Pan Smoking Hot

Whether you’re grilling outside or cooking on the stovetop, a sizzling hot surface is key. The high heat sears the patties, locks in the juices, and gives you those irresistible charred edges. I usually let the grill or pan preheat for at least five minutes before cooking. Pro tip: Never press down on the patties while cooking—you want to keep all that delicious juice inside.

4. Fry the Egg Just Right

The fried egg is a showstopper in this burger. You want it cooked just enough that the whites set, but the yolk stays runny. A medium or sunny-side-up egg is perfect. As you bite into the burger, the rich yolk drips down, adding a luscious, creamy texture that blends beautifully with the other ingredients.

5. Assemble Strategically

How you layer your burger matters. Here’s my tried-and-true order: toasted bottom bun, lettuce, beef patty, roasted beet slices, tomato, fried egg, then finish with the top bun. The lettuce acts as a barrier to keep the bottom bun from getting soggy, while the beetroot and egg create a tantalizing flavor balance.

6. Toast the Buns

Never underestimate a toasted bun! Lightly butter both sides of your brioche roll, then toast it on the grill or in a skillet until golden. This adds a slight crispness and extra flavor to your burger, while also helping it hold up against those juicy fillings.

7. Add Personal Touches

While these tips focus on the classic Australian Outback Burger, feel free to experiment. Sometimes, I add grilled onions for extra sweetness or a dollop of smoky barbecue sauce for a unique spin. The beauty of burgers is that they’re endlessly customizable!

8. Serve Immediately

Burgers are best when they’re hot off the grill. Once you’ve assembled everything, don’t wait—serve it right away to preserve that perfect combination of textures and flavors. Pair it with a side of crispy fries or a fresh salad for a complete meal.

With these tips in your arsenal, you’re all set to build the ultimate Australian Outback Burger that’s guaranteed to impress your friends, family, or whoever else you’re serving.

Make-Ahead Instructions

When it comes to the Australian Outback Burger, prepping in advance can make the grilling process smoother and more enjoyable. Here’s how I get things organized ahead of time so I can focus on the fun part—cooking and building this amazing burger.

Prepping the Patties

Mix the ground beef with your seasonings the day before, and form them into patties. I suggest separating each patty with parchment paper and storing them in an airtight container in the fridge. This saves valuable time when you’re ready to cook and allows the flavors to settle into the beef. Just make sure you take the patties out about 15-20 minutes before grilling so they cook evenly.

Beetroot Preparation

If you’re using roasted beet slices (a must for that signature Outback flavor), roast or slice them in advance. Cook the beetroot, cool it, and store it in a sealed container in the refrigerator. I recommend placing a paper towel underneath to absorb any excess moisture that could make your burger soggy.

Toasting the Buns

Toasting brioche buns ahead is totally doable. Lightly butter each half and toast them on your grill or stovetop skillet until golden. Once cooled, place them in a resealable bag or cover them tightly with foil. I like reheating them later on the grill for just a few seconds to give them that fresh-toasted warmth.

Preparing Vegetables

Slice your red onion, fresh tomato, and lettuce in advance. Keep the sliced veggies stored separately in airtight containers lined with paper towels to retain their crispness. This prep step is a lifesaver when you’re assembling multiple burgers at once.

Frying the Eggs

I always fry my eggs fresh because that runny yolk is just too good warm, but you can crack the eggs into a small bowl or ramekin ahead of time for faster frying later. This is especially helpful if you’re cooking for a group—just have your eggs ready to go when your patties are on the grill.

Assembling Tips

If you want to save time during assembly, line up all the prepared ingredients in the order they’ll go on the burger. Think beet slices, tomato, onion, lettuce, and those perfect patties. Having everything within reach keeps your workflow smooth and helps you focus on building that crave-worthy tower of deliciousness.

Conclusion

The Australian Outback Burger is more than just a meal—it’s an experience that brings bold flavors and a touch of adventure to the table. I love how the beetroot and fried egg add such a unique twist, making it stand out from any other burger I’ve tried. Whether you’re hosting a backyard barbecue or just craving something different, this burger is sure to impress.

With a little preparation and the right ingredients, creating this iconic dish is simple and rewarding. It’s a fun way to experiment with flavors while sharing a piece of Australian culture with family and friends. So grab your grill, gather your toppings, and enjoy crafting your own delicious Outback Burger—it’s a treat worth every bite!