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Burger with the works recipe

Burger with the works recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

These are probably the biggest and most substantial burgers you'll ever make at home. Homemade beef burgers are barbecued and served in a sandwich bun with fried onions, egg, bacon, pineapple, Cheddar, beetroot, tomato, lettuce and the usual condiments.

39 people made this

IngredientsServes: 4

  • 450g minced beef
  • 1 large onion, sliced
  • 4 eggs
  • 4 rashers back bacon
  • 4 pineapple rings
  • 4 slices Cheddar cheese
  • 3/4 (340g) jar sliced beetroot, drained
  • 4 slices tomato
  • 4 lettuce leaves
  • 1 tablespoon tomato ketchup
  • 1 tablespoon English mustard
  • 2 tablespoons pickle
  • 2 tablespoons mayonnaise
  • 4 seeded sandwich rolls, split

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat an outdoor barbecue for high heat.
  2. When the barbecue is ready, lightly oil the cooking grate. Form the minced beef into four burgers and barbecue for 5 minutes per side or until cooked through.
  3. Meanwhile, melt butter in a large frying pan over medium heat. Add onions and fry until soft. Remove the onions from the frying pan and crack the eggs in the same frying pan over medium heat. Cook until the yolks are solid, turning over once. Remove eggs and set aside. Place the bacon in the same frying pan and fry until done. Remove the bacon and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
  4. To Assemble: Set bottom of sandwich roll on a plate and top with a burger, a slice of cheese, a rasher of bacon, one fried egg, fried onions, a few slices of beetroot, a slice of pineapple, a slice of tomato and a leaf of lettuce. Decorate the top bun with ketchup, mustard, pickle and mayonnaise as desired. Place over the burger. Repeat with remaining burgers.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(42)

Reviews in English (36)

by LADURF

Oh WOW..........this was WONDERFUL. I have some friends in Oz and went down to visit them a couple of years ago. This burger was all I heard about from them before I went to visit. This was hands down my favorite food from there. I make it here in the US as well, it's just a challange to get folks here to open their minds and eat a burger with beets on it!! I plan on adding it to my menu at the restaurant I just bought! YUMMY-22 Apr 2004

by SARAH1984

This is such a big hit here in Australia (I live in Melbourne, Victoria) that it is a regular part of the menu at all of our Hungry Jacks and McDonalds restaurants. You definitely need to add salt and pepper to the patties, even though it is not in the recipe.-17 Mar 2006

by Michelle Bovenkamp

These were WONDERFUL! The only thing that we might do differently, probably a personal preference, is season the meat before grilling with some salt/pepper/grill seasoning. All of the toppings are WONDERFUL and each adds their own level of enjoyment to this burger! We WILL be making this again!-02 May 2006


The full works burger

We like our burgers piled sky-high with ‘the works’ – that means EVERYTHING including our secret sauce (made from four very simple ingredients), sweet and sour onions, emmental cheese, gherkins, frilly lettuce, and more…

Published: April 22, 2015 at 9:51 am

Ingredients

  • steak mince 500g
  • red onion ½ Worcestershire sauce celery salt 1/2 tsp
  • chilli flakes a pinch
  • brioche burger buns 4 (Waitrose and M&S sell brioche-style burger buns), toasted
  • vine tomatoes 2, sliced to serve
  • emmental 8 slices
  • gherkins sliced to serve
  • frilly lettuce to serve

SWEET AND SOUR ONIONS

  • red wine vinegar 2 tbsp
  • golden caster sugar 2 tsp
  • red onion ½, very finely sliced

SECRET BURGER SAUCE

  • mayonnaise 2 heaped tbsp
  • French’s American mustard 2 tsp
  • gherkins 1 tbsp, very finely diced plus 1 tsp vinegar from the jar
  • ketchup 1 tbsp

Method

Mix the burger sauce ingredients together. If you have time, leave the sauce ingredients for a few hours or even make it the day before.


New England Turkey Burgers with the Works

In a nonstick skillet, melt 2 tablespoons butter over medium heat. Add the apple, onion and celery season with the poultry seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Transfer to a bowl and let cool for 5 minutes. Wipe the skillet clean and return it to the stove.

Preheat the broiler. Add the turkey and parsley to the apple mixture, season with salt and pepper and combine with a fork form into four 4-inch patties. In the skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Cook the patties for about 6 minutes on each side, lowering the heat for the last 2 or 3 minutes.

While the burgers cook, mix the cranberry sauce, orange zest and scallions. Toast the English muffins under the broiler, then remove and spread lightly with the remaining 1 tablespoon butter.

Place the burgers on the buttered English muffin bottoms, and top with the lettuce, lots of cranberry relish and the buttered tops.


How to Make the Perfect Burgers Recipe – Step by Step

  • STEP 1: Start with an 80/20 blend of ground chuck. (Photo 1 below)
  • STEP 2: Add homemade Burger Seasoning Blend. (Photo 2 below)
  • STEP 3: Form into hamburger patty using a burger press. (Photo 3 below)

  • STEP 4: Remove from burger press. (Photo 1 below)
  • STEP 5: If grilling the burgers right away, set on a plate or tray. (Photo 2 below)
  • STEP 6: If freezing for later, store in freezer bags with parchment sheets between them. (Photo 3 below)

  • STEP 7: Press a divot into each patty. Then brush one side with a bit of vegetable oil. (Photo 1 below)
  • STEP 8: Place, oil side down, on preheated grill and grill to 155 degrees (for medium-well). Allow to rest for 5 minutes or until temperature reaches 165 degrees F. (Photo 2 below)
  • STEP 9: Top with the BEST Burger Sauce or any of your favorite fixings. (Photo 3 below)


  • 1 pound lean ground beef
  • 2 tablespoons French's® Tomato Ketchup
  • 4 slices bacon, cooked and crumbled
  • 1 1/2 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
  • 1 medium onion, cut in 1/2-inch slices
  • 4 slices American cheese
  • 4 hamburger rolls

Key Products


Recipe Summary

  • 1 pound ground lean (7% fat) beef
  • 1 large egg
  • ½ cup minced onion
  • ¼ cup fine dried bread crumbs
  • 1 tablespoon Worcestershire
  • 1 or 2 cloves garlic, peeled and minced
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 4 hamburger buns (4 in. wide), split
  • About 1/4 cup mayonnaise
  • About 1/4 cup ketchup
  • 4 iceberg lettuce leaves, rinsed and crisped
  • 1 firm-ripe tomato, cored and thinly sliced
  • 4 thin slices red onion

In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.

Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.


15 Genius Ways To Stuff A Burger

One thing I think everyone can agree on is that the best thing about a barbecue is the food. Sure, it's nice to hang out outside, and your company is cool too, but everyone is really there for the grilled goodies that are being served up. That's just enough inspiration to step it up a notch and learn how to make stuffed burgers for your next BBQ.

A hamburger is obviously classic barbecue food, and sometimes nothing can beat a good old-fashioned cheeseburger. But just because it's an American treasure doesn't mean it can't be improved upon! Stuffing a burger gives you endless options. You can go classic and simple, fun and different, or gourmet and sophisticated (as sophisticated as you can be chowing into a giant burger). One thing's for sure: stuffed burgers mean gooey, melty cheese, and it's hard to go wrong with that.

So, if you're looking for something different this year, look no further. You can experiment with adding basically anything in the middle of a hamburger patty, or you can take note from the recipes and ideas below. These are sure to impress your guests, but more importantly, they're sure to be your new favorite food this summer. You'll want to try every single one of these ideas before grilling season is over. Check out these 15 genius ways to stuff a burger, and get ready to start salivating.

1. Avocado and Spicy Mayo

Just another delicious way to eat an avocado — in the middle of your burger. Don't skimp on that spicy mayo! The Healthy Foodie shows us how it's done.

2. Mac and Cheese

Yes, this is a burger stuffed with mac and cheese. Yes, this just might be what heaven looks like.

3. Mac and Cheese AND Bacon

OK, I was kidding before. THIS is what heaven looks like.

4. Tomato, Basil, and Mozzarella

This is a caprese burger. Have you ever seen anything so beautiful? Look at all that cheese! Get the recipe from Menu Musings Of A Modern American Mom.

5. Cheddar Cheese and Spinach

Not only is this burger stuffed with cheese and spinach, but it's then topped with cherry tomato and asparagus bruschetta. I mean, come on. You have to make this!

6. Bacon, Cheese, and Jalapeno

Basically the perfect burger toppings, except this time, they're inside instead of on top.

7. Feta Cheese

This is a turkey burger stuffed with feta and topped with roasted red peppers and pesto. It's different, but also delicious. The Scrumptious Pumpkin is the mastermind behind this brilliant recipe.

8. Jalapeno and Cream Cheese

It's like a burger/jalapeno popper combo! And it's perfect!

9. Mozzarella

Sometimes you just want to keep it simple. In that case, go for a ton of mozzarella. It gets so perfectly melted in there that you'll never want to stop eating it. Simply Delicious Food knows what's up.

10. Bacon and Gorgonzola

There's something about gorgonzola that makes everything feel more fancy. Even when you're eating a stuffed burger outside on a lawn chair.

11. Shrimp

Weird? Yup. Interesting? Definitely. Hey, might as well try it.

12. Jalapeno and Cheddar

Keep it simple with spicy jalapenos and some sharp melted cheddar. You barely need anything else. Thanks for the idea, Spend With Pennies!

13. Peppers, Onions, and Mozzarella

It's kind of like sausage and peppers except it's. burgers and peppers? Sure.

14. Apple, Gouda, and Caramelized Onions

This is the most gourmet stuffed burger ever. It also sounds incredible. Get the full recipe at Sugar Dish Me.

15. Bacon and Cheddar

Sometimes, you just need to keep it simple and classic. In that case, you can't go wrong with bacon and cheddar. For proof, look no further than this burger by Cinnamon Spice and Everything Nice.


Begin by making the panade. Simply mash the bread and milk together with a fork until it forms a chunky paste.

Add the seasoning: salt, pepper, garlic, Worcestershire sauce, and ketchup.

Add the ground beef and scallions (if using).

Mix everything together until just combined.

Divide the mixture into 8 equal portions and shape into balls. Flatten each ball into a 3/4-inch-thick patty that’s about 4-1/2 inches across. (Keeping the burgers thick ensures a nice char on the outside without overcooking the inside.) To prevent the burgers from forming a domed shape on the grill, create a slight depression in the center of each patty.

Grill the burgers 2-4 minutes on the first side until nicely browned. Flip and cook on the second side a few minutes more, until desired doneness is reached. (Note: the panade in these burgers keeps the meat tender and juicy, even when overcooked, so these burgers are ideal for kids, the elderly, pregnant women, or anyone else who might prefer their burgers well done.)


Aussie burger with the works and a side of carrot fries

Just because you are treating SIBO doesn’t mean you have to miss out on burgers! You won’t even notice the lack of bun with this juicy Aussie burger, and the carrot fries are a fun play on traditional potato fries.

Imperial
Metric

Ingredients

  • 1 whole beet, cleaned
  • 2 carrots, peeled, cut into batons
  • 2 tbs lard
  • 10 oz ground beef
  • 3 eggs (ideally free-range)
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper, freshly ground
  • 4 strips bacon, free-range, free from sugar and nitrates
  • 4 leaves iceberg lettuce, washed
  • 2 tbs mustard, free from garlic and nitrates
  • Salt and pepper

Method

  • Pre-heat the oven to 400F.
  • Wrap the washed, unpeeled whole beet in foil. Place in the oven to cook for 1 hour. To check if it is cooked through, remove from the oven and pierce with a fork or small knife. If it goes into the flesh easily, it is cooked. Remove from the oven and allow to cool. The beet may release some juices while cooking and cooling, so it’s best to place something underneath it to prevent staining.
  • Once cool enough to handle, unwrap the foil and discard. The skin from the beet will come away easily now. Peel off all of the skin and then slice into thick slices. Set aside.
  • Place the carrot batons in a bowl. Melt 1 tablespoon of lard and pour over the carrots. Sprinkle with salt and pepper and mix to combine. Cover a baking sheet with parchment paper, and then spread the carrots out evenly on the tray and cook for 30–45 minutes, or until cooked and slightly crispy.
  • Meanwhile, place the ground beef, 1 egg, parsley, oregano, ½ teaspoon of salt and ½ teaspoon of pepper in a large bowl. Using your hands, mix until thoroughly combined and the mixture has come together. Form into 2 large patties. Place in the fridge for 30 minutes to firm.
  • Heat a non-stick pan over a medium heat. Melt 1 tablespoon of lard then add the patties to the pan. Cook the patties to your liking. Remove from the pan.
  • In the same pan, add the bacon and cook to your liking. Remove from the heat.
  • To assemble your burger, place 2 lettuce leaves on a plate. Top with the burger, 2 slices of beet, 2 strips of bacon and 1 egg. Serve with the carrot fries and mustard.

Ingredients

  • 300g beef mince
  • 3 eggs (ideally free-range)
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper, freshly ground
  • 4 rashers free range bacon, free from nitrates and sugar
  • 1 whole beetroot, cleaned
  • 4 leaves iceberg lettuce, washed
  • 2 carrots, peeled, cut into battons
  • 2 tbs lard
  • Salt and pepper for seasoning
  • Mustard, free from garlic

Method

  • Pre-heat the oven to 200C.
  • Wrap the washed, unpeeled whole beetroot in foil. Place in the oven to cook for 1 hour. To check if it is cooked through, remove from the oven and pierce with a fork or small knife. If it goes into the flesh easily, it is cooked. Remove from the oven and allow to cool. The beetroot may release some juices while cooking and cooling, so it’s best to place something underneath it to prevent staining.
  • Once cool enough to handle, unwrap the foil and discard. The skin from the beetroot will come away easily now. Peel off all of the skin and then slice into thick slices. Set aside.
  • Meanwhile, place the carrot batons in a bowl. Melt 1 tablespoon of lard and pour over the carrots. Sprinkle with salt and pepper and mix to combine. Cover a baking tray with baking paper, and then spread the carrots out evenly on the tray and cook for 30–45 minutes, or until cooked and slightly crispy.
  • While they are cooking, place the mince, 1 egg, parsley, oregano, ½ teaspoon of salt and ½ teaspoon of pepper in a large bowl. Using your hands, mix until thoroughly combined and the mixture has come together. Form into 2 large patties. Place in the fridge for 30 minutes to firm.
  • Heat a non-stick pan over a medium heat. Melt 1 tablespoon of lard then add the patties to the pan. Cook the patties to your liking. Remove from the pan.
  • In the same pan, add the bacon and cook to your liking. Remove from the heat.
  • To assemble your burger, place 2 lettuce leaves on a plate. Top with the burger, 2 slices of beetroot, 2 rashers of bacon and 1 egg. Serve with the carrot fries and mustard.

Mix beef, steak seasoning, ketchup, bacon and dill weed in bowl. Shape into patties. Brush onion slices with oil.

Grill patties and onion slices over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160 degrees F). Add cheese slices to burgers 1 minute before cooking is completed.

Toast rolls on the grill, open-side down, about 30 seconds. Serve burgers on toasted rolls. Garnish with desired condiments and toppings.

NOTE: This burger "works" from the inside out. All the great flavors that are usually on the roll are already inside the burger.


Seahawk Burger

Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper continue to saute until onions and mushrooms brown, about 5 minutes more.

Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes remove from heat.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.

Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.