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Aussie 'style' Burger & Beetroot Relish

Published: May 25, 2021 · Last modified: Jun 15, 2021 by AnotherFoodBlogger

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Ok, so the purists will say this isn't EXACTLY what an Aussie burger is but it's my version of what I perceive an Aussie burger to be. Juicy beef, a crispy bun, beetroot relish, garlic mayonnaise and a fresh apple/fennel slaw. This unorthodox burger doesn't have cheese and I've already been questioned on that but trust me it works just fine without cheese!

beef burger on parchmant paper with mollydooke wine behind it

sponsored by Mollydooker winery, Mclaren Vale

Burgers - Why I Can't Get Enough Of Them

It's pretty simple really - a piece of meat inside 2 slices of bread! I know, that sounds like a sandwich but a burger is something WAY better than a sandwich. Grilled (usually for us) meat, crispy lettuce or slaw, a sauce (or two) and (usually) cheese. This, a side of fries, a glass of wine and the fact it's quick to cook. You simply can't beat it.

Oh, bonus points as you don't need cutlery and it can be eaten on the couch!!

What Makes An Aussie 'style' Burger

For me being Scottish, growing up in Ireland, doing 5 years in NYC and now 4+ (so far) in Australia when I think of an Aussie Burger my mind jumps straight to beetroot. So for my play on the Aussie burger, I have made a beetroot relish instead of the typical pickled or canned beetroot you would see in the burger.

beef mince on a weighing scles with beef burger patties and a bottle of mollydooker wine behind it

The 'original' burger contains a serious mouthful of toppings from bacon, lettuce, cheese, tomatoes, fried egg, grilled pineapple (I know - and you thought it was only crazy on pizzas!) and beetroot. I reckon half of that would end up on your lap if I was to try to fit my mouth around it!

My version of the famed burger keeps it neat, tidy and simple. Spicy beetroot relish, garlic mayonnaise, good quality beef - grilled to perfection, a toasted bun and wanting to keep it fresh and full of flavour I went with an apple & fennel slaw. Living in QLD it's warm all year round (although they seem to find 13c cold here) so when I'm grilling some burgers I like to add some element of freshness to it.

Beetroot Relish

This is what makes this burger an Aussie Burger!! I had never had beet on a burger until I lived in NYC. I went to brunch in this restaurant in the West Village and ordered the burger and that slice of beetroot in the burger just took it to a whole new level! I've been wanting to replicate it for a while now but didn't wanna ruin that experience. So here is my version! The beetroot relish is incredibly simple to make. Literally just chuck all the ingredients into a large saucepan and let it simmer away for 20 or so minutes!

spicy beetroot relish in a white bowl on a wooden board with balsamic vinegar, beets, anise and sugar

Peel and grate the beetroot (wear gloves - you have been warned), slice the onions finely and then just get a saucepan. Weigh/measure out the balsamic, sugar, salt, water and (optional) spices. It's really that simple. Whilst that's doing it's thing you can get the rest of the ingredients ready.

There are tons of beetroot relishes you can pick up in the local store if you are in a hurry. Just sub in one but truthfully aside from the mess of grating the beets it's pretty darn simple!

Making The Burger Patties

A lot of people get too technical, buy too many fancy tools or don't pay any attention at all to this. I'm in the middle. I don't have anything fancy but I pay attention to what I'm doing - well, my wife would say differently!!

beef patties, salt, brioche buns on a chopping board with red wine beside it

The shaping of the patty will make the difference between just eating a load of bread or having a harmonious bite every time! My tips are to find something circular - say a plastic lid or a ring mould. Make sure it's larger than your bun as the meat will shrink when cooking.

I work with about 150g sized patties but anywhere from 130-160g will work too. Shape the burger into a smooth ball and then press it into the mould to form the shape. Remove from the mould and press gently down on it again to make it just a smidge bigger. I know, I know it seems weird but it works!

beef burgers grilling on a BBQ

All you need is oil and salt and a hot pan or BBQ grill and that's it. Don't press down on the burger when cooking as this will squeeze all the juice and flavour out of it.

Smash Burgers!

Now, this is where it MIGHT get complicated...... One of my favourite burgers is a smash burger. To make this you roll the burger into a ball and using a hot cast iron pan or BBQ plate you smash the burger down as hard as you can until it's flattened. But didn't you just say not to press down on it?? Yes, I did. That's why when making this style of burger you need a higher fat: meat ratio than normal. Using wagyu mince is great but if you can't get any then you want at least 25% fat in the meat in order to keep it moist.

MollyDooker Winery

My first introduction to Molly Dooker wines was living on the UES of Manhattan. There was a bottle shop right by the subway near my house that I used to frequent. The packaging was what first caught my eye and upon reading the story behind it and the Dooker shake I had to try a bottle. The Two Left Feet was the first one I had and very quickly I went back for The Boxer & Blue Eyed Boy.

For those of you who don't know, Mollydooker means left-handed in Aussie slang. This is fitting as both Sarah & Sparky (owners) are lefthanded. Their tale of success, hard times, friendship and success once again is an EPIC read. So, I won't destroy it by re-writing it but I would thoroughly recommend clicking HERE.

When you see comments from esteemed wine connoisseurs like Robert Parker like "‘The greatest red wine values in existence… Run, don’t walk and secure as much as you can of these wines!’". What's more back in 2006 rating their wines 'best value red wine in the world' AND 'second-best value wine in the world'. You know these guys are doing something right!

Their commitment to quality is second to none and many vintages have passed where some wines weren't bottled at all as they weren't 100% sold on the quality. These days you can find them in the stunning winery at 23 Coppermine Road, McLaren Vale.

mollydooker winery

Oh and don't forget the MOLLYDOOKER SHAKE!!

MollyDooker 'Two Left Feet' Wine

Right, onto the most important part of your burger dinner and that's the wine! This recipe (if I do say so myself) is paired to perfection with the MollyDooker 'Two Left Feet' Shiraz, Merlot, Cabernet blend.

Described as this is "how you dance" after a few glasses of MollyDooker wine. Although, in my case no wine necessary for that!! It's not a light sipping wine for the faint-hearted. It's a wine that requires a good decant (or dooker shake) and/or time in a bottle. I gave mine a dooker shake, poured a glass and popped it in the decanter for an hour before dinner. Boy, was I rewarded.

4 Aussie 'style' Burgers in a bowl with chips and relish on side.  Bottle of red wine next to them

The shake is all about shaking up the nitrogen which is used to minimise sulphites and protect the wine. It also helps in aerating your wine but given it's a 2019 drop with 15.5% alc I like to let it breathe as much as possible. To shake the wine you need to pour a drop of wine out (into your glass of course) and then (after putting the lid back on) give it a good shake. Turn that bad boy upside down and go to town! There is a great video on it HERE.

Now, back to the wine. Yes, it's big, yes it's full but boy is it good!! It's got bold flavours of vanilla, plum, some smokiness and dark fruits too. The tannins are ever-present but not overpowering and the finish has great length and simply put a solid amount of moreish. For a wine at $30, I can 100% see why it's rated so highly amongst the wine community. Shake and drink now or be rewarded in the future if you have the ability to contain yourself 😉

beef burger, apple/fennel slaw, garlic mayo and beetroot relish on parchment paper with chips next to it

FAQ's & Tips

How Long Will Beet Relish Last

Approx 7-10 days in the fridge so either enjoy these burgers again or use it on sandwiches, nourishing bowls or on a cheese platter

How to keep my fennel/apple slaw bright and vibrant

A squeeze of lemon. If you are making this in advance for a party then squeeze a little lemon over the slaw and toss to combine - it'll keep everything fresher for longer

Should I Rest My Burger Patties

100%. Resting all meat and fish is essential. The resting of the meat/fish allows all the juices to be redistrubuted leaving you with a juicer burger and less mess everywhere too

Where Can I Buy MollyDooker Wines

Many independent wine shops throughout Australia & America stock them but the best way to do it is through their CLUB - some epic deals and perks to be had!

Alternative Burger Recipes

I have a whole heap of them on my site and there that section is only going to grow so get on it now, bookmark it and enjoy!

Wagyu Burger, Horseradish & Frozen Blue Cheese

Chicken Satay Sandwich

Lamb Burger, Harissa & Onions

Korean Beef Burger

Miso Fried Chicken Sandwich

Happy Cooking & Happy Eating Friends!!

Aussie 'beetroot relish' Burger

Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner
Cuisine: Australian, Worldwide
Keyword: Aussie Burger, Beetroot Relish, Mollydooker
Servings: 4 people
Calories: 970kcal
Author: AnotherFoodBlogger
Prevent your screen from going dark

Ingredients 

Burger

  • 600 g beef mince *see tips*
  • garlic mayo
  • 4 brioche buns

Slaw

  • 1/2 bulb fennel & fronds
  • 1 green apple
  • 1 tsp lemon juice

Beet Relish

  • 500 g beetroots approx 4 beets
  • 1 small red onion
  • 1/2 cup brown sugar
  • 1 pinch salt
  • 1/4 cup balsamic
  • 1/2 cup water
  • 1 anise optional
  • 1/2 tsp chilli flakes optional

Essential Tools

  • Chef Knives
  • Chopping board
  • mixing bowl
  • large saucepan
  • wooden spoon
  • BBQ or grill pan
  • circular shape ring to shape the burger

Instructions

Beet Relish

  • Peel & grate beets and slice the onion thinly
  • Place all ingredients into a large saucepan, bring to the boil and then reduce to a simmer
  • Cook for approx. 20 minutes until reduced and syrupy
  • Allow to cool and store in the fridge

Burger

  • Divide the mix into 4 x 150g balls and roll until smooth(ish)
  • Using a round shape *see tips* larger than the size of your burger buns press the beef mince into it to form the shape of the burger patty
  • Season and drizzle with oil
  • Cook on the BBQ @ 200c for 2-3 minutes per side for a nice medium burger
  • Allow to rest for 2 minutes before serving

Slaw

  • Slice the apple & fennel thinly and toss with a handful of the fennel fronds and a squeeze of lemon *see tips*

Assembly

  • Toast the burger buns (optional), and place a tbsp of mayo/aioli on the base of the bun
  • Add a handful of slaw to the base, top with your rested burger patty and a generous spoon of beet relish
  • Grab a glass of Mollydooker ‘two left feet’ in one hand and your epic burger in the other
  • Smile!

Notes

Tips/Tricks

  • when cooking burgers I like to use higher meat:fat ratio to make them extra juicy
  • use a ring mould or lid from a plastic container when shaping the burger – make the patty 1-2cm larger than the bun as it will shrink slightly when cooking
  • instead of using a mould, you can create a ‘smashburger’, this is where you place the ball of meat directly onto a griddle and use a heavyweight to smash it down. Use a ratio of 70:30 (meat:fat) as when smashing it you will dry it out
  • adding the lemon juice to the fennel/apple slaw will keep it looking fresher for longer

Nutrition

Calories: 970kcal | Carbohydrates: 96g | Protein: 38g | Fat: 50g | Saturated Fat: 22g | Trans Fat: 2g | Cholesterol: 250mg | Sodium: 622mg | Potassium: 1068mg | Fiber: 6g | Sugar: 44g | Vitamin A: 900IU | Vitamin C: 14mg | Calcium: 145mg | Iron: 5mg
Tried this recipe?Mention @another_food_blogger
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Reader Interactions

Comments

  1. sherry

    May 25, 2021 at 9:39 pm

    oh yes beetroot is essential to a real aussie burger. the relish sounds great!

    Reply
  2. Irina

    May 25, 2021 at 4:16 pm

    5 stars
    WOW! It is a healthy option for the burger made with beetroot! I love it and made it this afternoon. It is the best. I mean that best I have ever made and tried. 🙂

    Reply
  3. Beth

    May 25, 2021 at 1:46 pm

    5 stars
    Yummy! This burger and relish sound amazing and so delicious! My family is going to love this recipe!

    Reply
  4. Biana

    May 25, 2021 at 1:20 pm

    5 stars
    This burger looks delicious! I have never made the beetroot relish, does it taste kind of sweet and sour?

    Reply
    • AnotherFoodBlogger

      May 25, 2021 at 1:31 pm

      this one is spicy and a touch sweet but not overpowering - it's all in balance 😉

      Reply
  5. Sue

    May 25, 2021 at 1:05 pm

    5 stars
    I definitely need to try this aussie style burger!

    Reply
    • AnotherFoodBlogger

      May 25, 2021 at 1:31 pm

      true story!

      Reply
  6. saif

    May 25, 2021 at 1:03 pm

    5 stars
    I never tried Aussie style burger but this looks absolutely delicious. The beetroot makes it better.

    Reply
    • AnotherFoodBlogger

      May 25, 2021 at 1:32 pm

      you won't regret it mate!

      Reply

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