THE AUSSIE BURGER 'WITH THE LOT' (DID THE AUSSIES GO TOO FAR??) 🤯🇦🇺 | SAM THE COOKING GUY
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- Опубліковано 1 чер 2024
- We've made burgers from nearly every corner of the globe - except apparently THE Aussie Burger (with the Lot!) from down under! 🇦🇺 We must, however, ask ourselves - did they go too far??
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00:00 Intro & Knife Winner
1:30 Cooking Bacon, Pineapple, & Onion
2:44 Cooking Burgers
4:01 Building
5:47 First Bite
6:38 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - Розваги
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”
*works burger
@@6226superhurricane💯. It's a Works Burger. A burger with the lot has no pineapple 👍
nope i double it up and skip sides.
@@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.
@@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.
This is awsome never thought my recipe would get picked you did it proud
Nice one mate.
Amazing! Going on my summer burger recipe list! That is a "one burger for two people" burger. Thanks for sharing it.
Well done tiny congrats good choice 👍
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
yeah now that's a burger from home love it
"Thats a bloody burger. Ya fucken wanker " hahaha😂😂😂 Almost fell off my chair! Thats one of the best aussie impersonations I've ever heard 🇦🇺🔥🤣
Too fucking right.
Crikey.
Americans are so bad at copying accents.
We do, in fact, say that.
Oath
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!!!
@@blvck.pixelsyes, probably needed to break it up.
Yeah as a fellow Aussie one pattie is fine and yeah break up the onion. Great job though Sam, you do us proud mate 👍🇦🇺
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???
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.
stfu any true aussie would have 2 pattys
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.
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
@@annoyedlemon Coupla dimmies mate
hell yeah thats my fav too lol SA
Dimmies! Australia's greatest contribution to world food.
@@annoyedlemon fuckin great show! Really captures the Aussie essence that I think we're losing a bit of
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.
👏👏👌
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. 👍
Bewdy bonza mate!👍🎯🍻🇦🇺
Hamburger doesn't have any bloody ham on it!
Fantastic, I can bloody taste it. Did you ever try a proper bit of flake? You know, gummy or school shark.
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!
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.
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
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.
This man burgers, exactly how it should be!
💯💯. Smash patty?? Never ever used for these ever
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.
Yep agree.
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.
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
Ozzy Ozzy! 🇳🇿And I always add a potato cake too… yeah, and you guessed right… I’m from Victoria! 🍔🇳🇿👍🏻
@@johnradford4106 same idk why every other state has a different name for them hahah
@@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.
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
Potato scallop because the potatoes have been scalloped
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.
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!
Seppo ! Beer through nose!
I was so insulted by seppo when I first moved here. Lol now it's a term of endearment.
@@bob2shred894 I suppose if you are endeared to waste management tanks, being called a Septic Tank could be seen as such.
@@AndrewFishman I take being picked on by an aussie as a sign of acceptance. At least in the way of being called a seppo.
@@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
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.
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!!!
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).
He didn't forget it, he just put it on the bottom bun instead of on the onions.
I've got so much nostalgia for those burgers, I'm literally salivating watching the video.
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.
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. 👍
@@PhantomFilmAustraliaItalians dying on the spot right now. Now they've infiltrated our lasagne, mama mia!
BBQ'ed fruit in general is highly underrated or overlooked by many.
@@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.
@@arconeagain yes I have done it. Fantastic because of the high water content like pineapple
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.
Uh, the burger... ?
Burger/wife or both?
@@djanitatiana bratha, smesh
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.
BURGER 'WITH THE LOT' has caramelized soft onion and don't have 2 patties, but looks good anyway.
Every restaurant I've worked at for 25 years has had double patties
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.
@@JeremyPaulStiles Who orders a burger with the lot from a restaurant? That's a job for your local takeaway
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
I'm from West Arnhem
FTFY: "The beet comes in..." Should've been "and the beet goes on" 😅
LOL, Took the words right outta my mouth!
Good thing he didn't drop the beet.
I'll see myself out.
@@kevinv7178 You can always pick up that beat.
I'll see myself out too.
Bah dum Tish!
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.
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.
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!
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
eww pineapple is WRONG!
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.
@@k.vn.k Beetroot is a substitute for pickles.
A perfect rendition of an Aussie fish n chip shop burger with the lot! Glad you enjoyed it!
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
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.
Omg. I am craving a burger. Gonna try this tonight! Thank you for the recipe and demo
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
If this real Aussie food mate, you blokes have spent to much time in the Sun! That 'burger' is stupid. Beets? Pineapple?
@@pakviroti3616 just try it... really you cant have a burger without beetroot ... you can beat an egg but you cant beat a root
@@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.
@@pakviroti3616and yet you were more than happy to throw your opinion on everyone? Clown!
@@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. 🙄
I like when you show B-Roll like you did at the end - Thank you. Looks delicious, great video and editing of course 💯
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.
Never paired with fires. Chips.
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.
Agreed, double smash not standard. Single thick patty
Finally!!!! you finally did it.. So glad you gave it a good red hot go, and you did well. Cheers from down under mate!!!
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.
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! 😄
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 🍔
HEY SAM
COULD YOU PLEASE MAKE YOUR FAVOURITE TUNA STEAK RECIPES ?
Greetings from Miami
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.
Your recipes and cooking style is off the hook, always makes me hungry, your a Rock Star Chef
I was watching a Sam The Cooking Guy video when I got this notification. 👍👍
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.
It's not really wrong either, I like mine with double beef, cheese and yes definitely tomato sauce.
Single patty for sure.
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.
@@Raysboostin never seen them sold stock with bbq and I've eaten them all over Victoria and south australia
Must be a regional thing. I've never seen them with anything but bbq.
Used to make very similar Aussie Burgers at my old job, happy to see them recreated for a new audience
I say this with love, but Sam’s Aussie accent sounds like someone who read about Australians in a book but has never actually met one.
Keep up the awesome work team!
I use Piccalilli in my burger and its so good.
Omg what planet did you drop in from lol
@@colinwoods5663 I take it you never tried it then? Why would pickle on a burger be Alien?
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.
You have done well. You deserve a burger medal for going above and beyond the call of BBQing....
Love all the ingredients! Love all the edits and music too good job chance and max and you sam !! All around good videos
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.
I haven’t had a pasty since I left Michigan many years ago. Hope he picks this!
He did a pasty a while ago
@@Ken-xv4sb I found a runza, which is not quite the same. Also calzones. Not pasties.
@@murlthomas2243 he did a pasty, I'm nearly 100% sure, otherwise I would have no idea it was a dish from Michigan
@@Ken-xv4sb I believe you. It is not listed under pasties though.
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.
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)
Beetroot is a 100% absolute MUST in any Australian hamburger! 🦘
@@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.
@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.
So glad you did an Australian recipe 😊
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.
There is almost nothing Australians won't put Beetroot (Beets) on. It can be surprisingly good.
Cheese & Beetroot sandwiches are one of my favs.
You can't beet a root..
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.
@@mattl9070you can’t root a beet either 🤣
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
Looks like you can't beet that burger, mate!
lol love watching you guys the banter is always great
Nice vid dude!
Thanks for your efforts!
Greetings from Berlin
Chris
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)
now somehow mix it in a burger
javla svenska 🙃
@peterpede6601 making a sandwich with vanilla frosting is a good way to make it beefier lol, does that count?
@@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👍
sounds sick bro 🤪 .. my burgers is almost done, but couldnt find the pineaple 🤥
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.
If Sam doesn't make this then I will. Looks like a great one.
Love your presentation! ...also you nailed not only the accent but the language we use too haha....love it!
OMG this is mouth watering. I'm gonna try this at home. Looks absolutely delicious.
MARCH... I know you dig your burgers, here's a twist on one. If not for you guys, I would never have even thought to create it.
Bun - I like Arnold's because of the seeds. But Pepperidge farm is ok too. At least those are the options I have around me. Feel free to choose what curls your toes.
Burger - 3-4 ounce patties. 50/50 mix of beef short rib and smoked kielbasa ground together with a half to full tspn of bread crumbs per patty. Preferably from butter pretzels but any will work. Salt and pepper to taste.
Start some thin sliced yellow onion in a touch of oil and compound butter (recipe below). Once a touch of browning begins to appear, throw your meat ball on there and smash it right into them - going pretty thin on the outside. Flip and add cheese to taste... 1 or 2 slices of Emmentaler is my personal choice for this but you do you. Remove when appropriate, being sure to take the onions with you.
Butter your bun well with the compound butter mentioned above and get them toasted up.
Spread a little "secret sauce" (recipe below) on both buns, add patty ( or 2 if ya like) and onions.... go to town.
Compound butter...
3-4 TBSP unsalted butter, 1/2 tsp marjoram, 1/4 tsp coriander, 1/4 tsp thyme, pinch of rosemary and pinch of paprika.
"Secret sauce"
2 parts mayo - 1 part dijon mustard - 1 part horseradish
Salt and pepper to taste.
Hope ya try it and enjoy!
Aussie chef here.
You have missed 2 very important parts of this burger.
The first is that it is supposed to be cooked in a fish and chip shop on a flat top that is too cold. It therefore cannot be a smash burger.
The second is that it is bad. You have made this well and is therefore not authentic.
Yum! When I had burgers in Australia the pickled beet was 1/2” thick and as big as the bun. Was amazing!
Love the different things you make. In canada we bbq and grill all year long even -20 and trying your stuff all season long is awesome
5:08 You nailed the accent and that is exactly what Aussies say!
Ha ha he did it pretty well lol 😅
Well certain Australians anway.
"Congrats to everyone Who is early and who found this comment.. 🐼🐧
Jesus loves you ❤️Please turn to him and repent and receive Salvation before it's too late. The end times written about in the Bible are already happening in the world. Jesus is the son of God and he died for our sins on the cross and God raised him from the dead on the third day. Jesus is waiting for you with open arms but time is running out. Please repent and turn to him before it is too late. Accept Jesus into your heart and invite him to be Lord and saviour of your life and confess and believe that Jesus is Lord, that he died for your sins on the cross and that God raised him from the dead. Confess that you are a sinner in need of God's Grace and ask God to forgive you for all your sins through Jesus.
Jesus loves you. Nothing can compare to how he loves you. When he hung on that cross, he thought of you. As they tore open his back, he thought of your prayer time with him. As the thorns dug into his head, he thought of you spending time in the word of God. As the spears went into his side, he imagined embracing you in heaven. He is waiting for you with open arms.
Piss
Congrats? Haha, for what? Like that’s an accomplishment that needs praise…
@@Tophatjones358 he's a minecrafter, he's "speshul"
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.
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
Love this content. Ive just found my groove at age 59z lets gooooo shopping for tools
They do say that, and that is only topped with PICKLES !!!!!. Love it. I remember my childhood days.
OMG that burger looks amazing! Would love your take on a loco moco.
Love your channel!! I was like Beets on a Hamburger BUT this actually looks yummy!!
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.
Nothing is Aussies love more than Americans loving our ways 😂👏🏽👏🏽
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.
Those look great! I will have to try them myself.
Nice to see some Aussie stuff hit the channel
I make this in Ireland minus the beet /beetroot and half the size. Gonna have to try this. Great video.
Well done. Good take on our Aussie Buger. ❤
Beautiful job. Love our Aussie burgers
Every Aussie salivating
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 🙂
what they dont' understand, is that's probably 8 hours each way
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!!!!
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........
This is delightfully bonkers. You Aussies do it right! I can't wait to try one some day.
That burger looked fantastic wow. You even trimmed your bushes in the back ground. You the mannn Sam
on the Bacon, hear in OZ we use English style Back Bacon most of the time but American Bacon works to
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!
You might have to explain the seppo bit. Septic tanks wouldn't know!
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
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
Absolutely approve of this!!! Good effort. Every Friday night at the fish n chip shop, burger with the lot.
Haha hell yeah this is now my fave cooking with Sam video!!! 😂
this burger looks amazing and i will absolutely be trying this
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 !
Glad you enjoyed our Aussie burger, the only thing I would do differently is thinly slice onions so onion falls apart and caramelises
Luv the converse behind the burger smashing at 3:04
Aussie here...
glad to see a yank enjoying pineapple and beetroot on a burger. Sauce top and bottom so it runs in with the egg. Add mayo for a slightly different taste. Extra slice of cheese (decent cheese)
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 😎
Ahhh nice mate, just so you know we only use one patty in the burger.
Some of us Aussies say beetroot don't go in a lot burger but some of use say it does. overall its good to you see you liked it.
Been craving burgers! I need to make this!