This is a bacon cheeseburger built the Australian way — 80/20 beef, sharp cheddar, crispy streaky bacon, and a slice of pickled beetroot that actually earns its place by cutting through all that richness. It takes about 30 minutes start to finish, and the ingredients are easy to batch so you can have patties ready for several meals without much extra effort.
What makes this version work
Two things matter most here. First, the 80/20 ground chuck — leaner beef dries out fast on a hot grill or skillet, and this fat ratio is what keeps the patty juicy without falling apart. Second, pressing a small dimple into the center of each raw patty before cooking prevents the burger from puffing into a dome and losing contact with the pan, which means you get an even sear across the whole surface rather than a grey band around a browned edge. The Worcestershire sauce in the mix does real work too — it deepens the savory flavor without tasting like a condiment — but skip the egg in the mix, it makes the patty mushy. Let the fat do the binding.
Make-ahead notes
Shaped raw patties stack well with parchment between them and keep in the fridge for up to 2 days, or in the freezer for 3 months — freeze them flat on a tray first, then transfer to a bag once solid. Cooked patties reheat reliably: put them in a covered skillet over medium-low with a splash of water and they come back to temperature in about 4 minutes without drying out. Crispy bacon holds in the fridge for 3 days; re-crisp it in a dry pan for 60 seconds rather than microwaving it. Slice your tomato and onion fresh — they go soft and watery if prepped too far ahead.
What can go wrong
- Patty sticks to the grill or pan: The surface wasn’t hot enough before the meat went on. Let the pan preheat for at least 2 minutes on medium-high before adding the patty — it should release naturally once a crust forms.
- Cheese won’t melt properly: You added it too late. Lay the cheese on the patty with about 90 seconds left on the second side, then cover the pan with a lid or foil tent to trap steam and melt it evenly.
- Beetroot makes the bun soggy: Drain the beetroot slices on a paper towel for a minute before assembling. One slice is enough — stacking two turns the bottom bun purple and wet within minutes.
- Bacon shrinks to nothing: Streaky bacon loses a lot of volume in a hot pan. Start with longer rashers and cook them on medium rather than high — they stay flatter, shrink less, and fit the bun better.
- Burger is safe to eat but still dry: Ground beef must reach 160°F (71°C) internal — use a thermometer and pull the patty the moment it hits that temperature. Every degree beyond that costs you moisture.
Hungry Jack’s Style Burger with Bacon, Cheese & Beetroot
Equipment
- Large mixing bowl
- Cast iron skillet or grill
- Metal spatula
- Lidded cover (metal bowl or pan lid) for melting cheese
- Paper towels
- Instant-read thermometer
Ingredients
For the Burger Patties
- 1 ½ pounds ground beef 80/20 blend, about 680g; freshly ground chuck preferred for maximum juiciness
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon Worcestershire sauce
For Assembling the Burgers
- 4 whole brioche burger buns split and lightly toasted
- 4 slices cheddar cheese sharp aged cheddar preferred
- 8 slices streaky bacon
- 4 leaves iceberg lettuce washed and dried
- 1 medium tomato sliced thick
- ½ medium red onion sliced into rings
- 4 tablespoons mayonnaise
- 4 tablespoons ketchup
- 4 teaspoons yellow mustard
- 4 slices pickled beetroot optional; traditional Aussie burger addition
Instructions
- In a large mixing bowl, combine the ground beef, salt, pepper, and Worcestershire sauce. Gently mix using your hands until just combined. Do not overwork the meat, as it can lead to dense patties.1 1/2 pounds ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon Worcestershire sauce
- Form the meat into 4 evenly sized patties, about 3/4-inch thick. Press a small dimple in the center of each — this helps them cook evenly and reduces puffing in the center.
- Preheat a grill or cast iron skillet over medium-high heat (approximately 400°F / 200°C). Grill the patties for 4–5 minutes on each side, flipping only once, until they have developed a rich sear and the internal temperature reaches 160°F / 71°C for well-done or 145°F / 63°C for medium.
- For the last minute of grilling, place a slice of cheddar on each patty and cover with a lid or metal bowl to melt the cheese.4 slices cheddar cheese
- Grill or pan-fry the bacon slices over medium heat for 3–4 minutes per side until golden and crisp. Transfer to a plate lined with paper towels to drain.8 slices streaky bacon
- While patties rest, toast your brioche buns lightly on the grill or in a dry pan for 1–2 minutes until just golden.4 whole brioche burger buns
- To assemble, spread 1 tablespoon of mayonnaise on the cut side of each bottom bun. Layer with a lettuce leaf, a thick tomato slice, onion rings, and a slice of pickled beetroot (if using). Place the cheese-topped beef patty on the vegetables, top with 2 slices of crispy bacon, then drizzle with 1 tablespoon of ketchup and 1 teaspoon of yellow mustard. Crown with the top bun and serve immediately.4 tablespoons mayonnaise, 4 leaves iceberg lettuce, 1 medium tomato, 1/2 medium red onion, 4 slices pickled beetroot, 4 tablespoons ketchup, 4 teaspoons yellow mustard
Notes
Nutrition
Your questions, answered
Can I cook the patties ahead and reheat them without losing the texture?
Yes — cooked patties reheat well in a covered skillet with a small splash of water over medium-low heat for about 4 minutes. Avoid the microwave; it steams the crust off and makes the beef rubbery.
Do I have to use pickled beetroot, or is there a substitute?
You can skip it, but the burger loses its defining contrast. If you can’t find canned pickled beetroot, thin-sliced pickled red cabbage gets you close — it has the same sweet-acidic punch without the earthiness.
What internal temperature should the beef patty reach?
Ground beef must hit 160°F (71°C) — use an instant-read thermometer to check. Unlike a whole-muscle steak, ground beef can carry bacteria throughout the meat, so there’s no safe version of serving it pink.
Can I freeze the patties after shaping them?
Absolutely — freeze them flat on a parchment-lined tray until solid, then transfer to a zip bag for up to 3 months. Cook from frozen on medium heat with the lid on for the first few minutes to bring the center up to temperature without burning the outside.
What’s the best way to stop the brioche bun from going soggy?
Toast the cut sides in a dry pan until they’re golden — about 90 seconds on medium. The toasted surface acts as a barrier and holds up against the sauces and beetroot far better than an untoasted bun.