Classic Burger

Aussie Burger

If you're looking for that Aussie style takeaway, this burger with beetroot and pineapple and a zingy burger sauce really brings it.
  • Prep

    15 Minutes

  • Cook time

    10 Minutes


Burger Sauce

  • 1 cup Hellmann's Real Mayonnaise
  • 1 tablespoon finely chopped fresh curly parsley
  • 1/2 white onion, finely diced
  • 1 tablespoon sweet chilli sauce
  • 1 lemon, zested and juiced


  • 700 g beef mince
  • 2 cloves garlic, crushed
  • 6 burger buns
  • 1 tablespoon oil
  • 60 g baby spinach leaves
  • 1 red onion, thinly sliced
  • 6 canned pineapple slices
  • 1 ripe tomato, sliced
  • 12 canned beetroot slices
  • mild mustard, to serve


  1. To make the burger sauce combine Hellmann’s Real Mayonnaise, parsley, onion, sweet chilli sauce, lemon zest and juice in a bowl. Season to taste with salt and pepper.

  2. To make the burgers, combine mince and garlic together. Gently shape the mince into six even patties using slighty dampened hands. Place shaped patties onto a large baking tray lined with baking paper. Cover with kitchen plastic wrap. Place into the fridge to chill for at least 30 mins to allow to firm up.

  3. Season patties well on both sides with salt and pepper and brush both sides with with a little oil. Cook patties on a medium-high pre-heated BBQ or in a large non-stick frying pan, or chargrill pan. Cook for 4-5 minutes each side or until cooked to your liking.

  4. To assemble your burger, spread the special Hellmann’s burger sauce on the inner side of both the top and base of each bun. Top with baby spinach leaves then top with beef patty, red onion, pineapple, tomato, beetroot and more baby spinach leaves. Drizzle with mild mustard, if desired.