Video summary

The Burger With The Lot Australia's own

Main summary

Key takeaways

Cooking

Presenter / Channel

Rick (Bakead Chef) — an Australian-style “burger with the lot” video.

Ingredients (as mentioned, with quantities when provided)

  • Beef mince patties

    • 100 g beef mince per patty (measured/formed; fat content not specified)
    • Frozen patties used (kept frozen until cooking)
    • Salt and pepper for seasoning (described as enough)

  • Bacon

    • Homemade bacon (finished the same day)
    • Thick slices (exact number/amount not given)
    • Bacon fat saved (for possible use; in this cook-through it’s kept aside)

  • Buns / bread

    • Burger buns (quantity not specified)
    • Mayonnaise (mayo) (spread on buns)

  • Pineapple

    • Pineapple ring(s) (at least 1 ring shown)

  • Cheese

    • Cheese slices melted on top of the patty (quantity not specified)

  • “Australian burger with the lot” toppings

    • Beetroot (“top secret ingredient”)
    • Tomato sauce (chef uses it and calls out optionally placing it)
    • Egg (placed on top; expected to “splurge open” when cooked/assembled)

  • Optional/mentioned technique choices

    • You could toast/soak bread in bacon fat (not done in the final assembly—mayo + toasted buns used)

Equipment + Prep

  • Burger press (used to shape 100 g patties)
  • Plastic bags (used as makeshift sheets to press/handle patties)
  • Plastic tubs with lids (used to freeze patties)
  • Scissors (to trim plastic around patties before freezing)
  • Pan/rings/grill-top option (chef uses one pan)
  • Containers for saving bacon fat and/or holding components

For burgers freezing (method)

  • Make patties, separate them with plastic, freeze in a tub; later pull out one by one.

Step-by-step Cooking Method (with timing/technique cues)

1) Make and freeze the burger patties (method shown)

  1. Use a normal plastic bag: cut/open it into two plastic sheets.
  2. Place a plastic sheet down, set 100 g beef mince on it.
  3. Cover with another plastic sheet.
  4. Use the burger press to press into a patty.
  5. Repeat to make more patties.
  6. For freezing:
    • Place patties in a plastic tub with the lid.
    • Don’t put the whole plastic sheet into the tub; trim plastic with scissors.
    • Chef leaves some plastic bits and trims after pressing because it’s easier.
  7. Freeze so you can pull out individual patties.

Key point/claim: Chef says burgers go to the pan from frozen; he does not cook fresh mince burgers.

2) Warm/toast buns + prep toppings in the same pan

  1. Warm/toast the burger buns in the pan (chef does this in one pan).
  2. Spread mayo on the bun(s).
  3. Put buns in the pan mayo-side down:
    • Toast for about ~1 minute (chef says “leave it a little minute”).
    • Goal: get “a couple of lines” and a caramelized mayo bottom.
  4. Flip the buns once.
  5. Flame off after toasting (chef indicates “flame off” once caramelization is reached).
  6. Let toasted buns stand up so they don’t steam.

3) Cook bacon + pineapple

  1. In the pan, cook thick slices of bacon to the desired doneness (chef uses “perfect” thickness/doneness to his liking).
  2. Save bacon fat to one side (chef tips bacon fat into a container for later).
  3. Toast/heat pineapple rings in the pan:
    • Pineapple is cooked “until that wants to come out,” described as “lovely cook pineapple ring.”
  4. Remove bacon and pineapple and keep ready for assembly.

4) Cook frozen burger patties (from straight frozen)

  1. Place one frozen patty directly into the pan (chef emphasizes: “one Frozen Burger in straight from Frozen”).
  2. Do not add oil.
  3. Season with salt and pepper.
  4. Cook by flipping:
    • Chef cues flipping (“we flip it… we start this side and then it’s going to go back again”).
  5. After seasoning and flipping, add cheese on top.
  6. Put a lid on the pan and melt the cheese:
    • Chef cues: flame off to help melt; “that should have melted the cheese… good enough.”

5) Assemble “burger with the lot”

  1. Build the base:
    • Toasted bun bottom + mayo that’s caramelized on the bread.
  2. Add lettuce (chef says “with a little bit of lce”—interpreted as lettuce).
  3. Add the patty and melted cheese.
  4. Add beetroot (called the “top secret ingredient” and described as essential).
  5. Add pineapple ring and bacon.
  6. Chef’s topping order suggestion:
    • Use tomato sauce on the top, then place the egg so it “splurges open” inside the bread as it cooks/sets.
    • He notes the order can be swapped: “you can put whichever way around you want.”

Chef Tips / Notable Claims / Common Mistakes (from subtitles)

  • Frozen burgers technique: Chef claims frozen patties deliver:

    • crisp outside + smoky flavor
    • pink inside (he says fresh mince can’t do that)

  • Don’t steam buns: stand toasted buns up so the bottom doesn’t steam after toasting.

  • Avoid burning the mayo/bottom: pan is “red hot,” so toast carefully.
  • Seasoning simplicity: salt and pepper “is enough” for good flavor from the beef.
  • Lid for cheese melt: cheese melt is achieved by pan lid and flame management.

Plating / Serving Suggestion

  • The result is described as very large and messy (“ultimate messy Burger”).
  • Chef encourages a big “squashing”/pressing into the bite and demonstrates the inside is perfectly pink.
  • Served as a stacked “Aussie burger with the lot.”

Referenced Sources

  • No external sources are mentioned in the subtitles.
  • Video is from Bakead Chef (Rick).

Original video