I reckon we Australians have perfected the hamburger. There I’ve said it, and I’m bracing myself for a barrage of protests. It’s true that hamburgers aren’t thought of internationally as an Australian food. Although its origins are in Germany, the hamburger, as most know it, is quintessentially American.
But here in Australia the hamburger has a huge following, shaped by a different culinary history. We do them our own way – we love them best when they are made “with-the-lot”.
A hamburger-with-the-lot contains a meat patty, fried onion, cheddar cheese, tomato, lettuce, fried egg, pineapple, pickled beetroot, bacon and a squirt of tangy barbeque or tomato sauce (ketchup). Nothing more, nothing less.