Aussie Beef Burger with The Lot

Take an Aussie classic and make it healthy with this Paleo burger recipe.
Aussie Beef Burger with The Lot

Aussie Beef Burger with The Lot

Serves 2 PT20m prep PT30m cook


Paleo buns
100 g butter, melted.
150 g (1 1/2 cups) almond meal.
2 teaspoons gluten-free baking powder.
6 eggs, beaten.

Beef patties
300 g beef mince (to make 2 x 150 g patties).
1/4 red onion, finely diced.
1 tablespoon Dijon mustard.
1 garlic clove, diced.
sea salt and freshly ground black pepper.
2 tablespoons extra-virgin olive oil.

1 avocado, cut into thin slices.
1 raw beetroot, grated.
A handful of mesclun salad mix (or any salad greens you prefer).
fresh or fried pineapple (optional).
1 large tomato, cut into discs.

Lime and chilli aioli
40 g (1/2 cup) cashews, soaked for 2-6 hours or overnight, then rinsed.
60 ml (1/4 cup) water.
juice and zest of 1 lime.
1/4 red chilli, finely chopped.
1/2 teaspoon salt flakes.


1. Let's start with the Paleo buns. Preheat the oven to 180 degrees Celsius.

2. Put the melted butter, almond meal and baking powder in a bowl, add the whisked eggs and mix well. Put the batter into hamburger moulds or muffin moulds, then cook for 15–20 minutes until puffed and golden. Turn out onto a rack to cool.
Next up make the patties. Put the beef, onion, mustard, garlic and seasoning in a bowl and mix everything together. Shape into 2 equal-sized patties about 1–1.5 cm thick.
Pour the olive oil into a frying pan over a medium-high heat, pop the patties in, and cook for about 4–5 minutes, then flip them over and cook the other side for another 2 minutes. Set them aside to rest on a plate – but you want to be collecting the juices, that’s where there’s loads of flavour, so don’t drain the juice off.
To make the lime and chilli aioli, put everything in a blender with 60 ml (1⁄4 cup) of water and give it a whizz.
Now it’s time to assemble. Cut the buns in half, pop some avo on the bottom layers, then a layer of grated beetroot, then place a pattie down on each, then the salad greens, and then – if you’re having it – add a pineapple slice (see Tip) and the tomato discs. Finally, spread lime and chilli aioli on the top half of your bun. Pop the top on and there you have it – an epic Aussie burger with a paleo bun!


Tip: nutritionist Lola Berry says, “You can use the pineapple raw or, if you want it sweeter, head a tablespoon of coconut oil in a frying pan and cook your pineapple slices on medium heat for about 2 minutes. Don’t use canned pineapple because it’s often loaded with sugar to preserve it.”