Aussie Kiwi Burger – 50-Minute Recipe
This Aussie‑Kiwi inspired burger marries a juicy 20‑25% lean beef patty with a sweet‑savory pineapple bacon jam and a vibrant beetroot mayo. The combination of caramelized onions, rum‑infused jam, and creamy beetroot sauce creates a bold, layered flavor that’s both comforting and adventurous. Perfect for a hearty lunch or a show‑stopping dinner.
Recipe by B U R G E R F E C T I O N· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
50 min estimated total time for 1 servings.
Explore related saves
Ingredients
- 4 oz beef patty
- 1 seeded bun
- 1 butter lettuce
- to taste ketchup
- to taste pickles
- 1 American cheese
- pink sauce
- green leafy garnish
Pineapple Bacon Jam
- 1 tin pineapple
- 2 white onion
- 1 pack bacon
- 1 7/10 fl oz apple cider vinegar
- 1 7/10 fl oz rum
- 0.42 cup water
- 1 tbsp brown sugar
- to taste salt
Beetroot Mayo
- 1 egg
- 1 egg yolk
- 1 tsp crushed garlic
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 2 4/5 oz beetroot
- 1 1/10 cup sunflower or vegetable oil
Instructions
- 1Fry bacon in a pan until crisp, then remove and set aside.
- 2Add sliced onions to the bacon fat, season with salt, and sweat until softened.
- 3When onions begin to color, add pineapple slices and cook until they brown.
- 4Stir in brown sugar and cook until caramelized.
- 5Add apple cider vinegar and rum, allowing the mixture to evaporate.
- 6Pour in water and reduce until the jam thickens and becomes jammy.
- 7Reintegrate the cooked bacon into the jam and combine (this forms the dark, chunky sauce placed between the patties).
- 8For the beetroot mayo, place the whole egg, egg yolk, crushed garlic, Dijon mustard, apple cider vinegar, and beetroot into a jar or bowl.
- 9Using a hand blender, blend until emulsified.
- 10Slowly drizzle in the sunflower or vegetable oil while continuing to blend until smooth.
- 11Season the mayo to taste and set aside.
- 12Place a stainless steel pan on a black induction cooktop.
- 13Heat a greased stainless steel pan and pour a small amount of oil.
- 14Add the egg to the pan, add a splash of water, cover with a lid, and cook until the egg is set (fried egg).
- 15Form two beef patties by hand or with a mold, season with salt, and fry in the hot pan until a crust forms; cook to rare or medium‑rare doneness.
- 16Flip the patties, add a slice of American cheese to each, and sprinkle fresh black pepper over the cheese as it melts.
- 17Spread pink sauce on the bottom sesame seed bun.
- 18Place pickle slices onto the bun spread with pink sauce.
- 19Add a layer of beetroot mayo on the bun.
- 20Add the bottom patty, then spread a layer of the dark pineapple‑bacon jam on top of the patty.
- 21Place the second patty on top of the jam.
- 22Add the fried egg on the upper patty.
- 23Top with butter lettuce, a drizzle of ketchup, and any green leafy garnish.
- 24Cover with the top sesame seed bun.
- 25Blend a pink and yellow mixture in a tall glass container using an immersion blender (visual step captured, kept as a reference for sauce preparation).
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Allow alcohol to evaporate
After adding apple cider vinegar and rum to the jam, let the mixture simmer until the liquid evaporates before adding water.
Emulsify oil slowly
When blending the beetroot mayo, drizzle the oil in a thin stream while the blender runs.
Cover the egg while cooking
Add a splash of water, cover the pan with a lid, and cook the fried egg until set.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Aussie Kiwi Burger with Beetroot Mayo and Pineapple Bacon Jam?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Aussie Kiwi Burger with Beetroot Mayo and Pineapple Bacon Jam recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Aussie Kiwi Burger with Beetroot Mayo and Pineapple Bacon Jam recipe come from?
- It was shared by B U R G E R F E C T I O N on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.