Australian Hamburgers, Lamingtons, Meat Pies, and Other Foods
By theprofessionalhobo ~ May 11th, 2009. Filed under: Australia.
As I was inhaling another Australian-style burger the other day, I realized I was eating a burger that nobody in North America (and other places for that matter) had ever seen the likes of.
In explaining to some folks at home in Canada how Australians prefer to eat their burgers, the awed silence on the other end of the line was indicative of just how unique these burgers are.
Which made me realize that there are a number of foodstuffs (mmmm…food: one of my favourite topics) that are relatively unique to this spot in the world, which are worth sharing.
Burger With The Lot
First of all, the burgers. Burger Urge in Brisbane aside, a standard hamburger here is called a “Burger With The Lot”. At home in Canada we call it “the works”; here, it is “the lot”.
And so it should go by a different name, because the toppings are also completely different.
“The works” in Canada is usually lettuce, tomato, mayo, relish, ketchup (irreverently called “tomato sauce” in Australia), mustard, and pickles.
“The lot” in Australia is lettuce, mayo, sliced beetroot, sliced pineapple, a fried egg, bacon, and a dash of tomato or barbecue sauce.
Variations on this theme are rampant, but those are the basic delectable ingredients. And if you think pineapple or beetroot is strange, try it. (shudder, mouth watering, shakes starting)
Lamingtons
An Australian baked good that I learned about in Cairns, Lamingtons are pretty delicious. Basically it is a sponge cake covered on all sides with a thin layer of chocolate icing (variations on this theme include strawberry icing), and dusted in shredded coconut. (shudder, sugar fit, shakes deepening)
Meat Pies
No trip to Australia is complete without savouring their delicious meat pies. This single serving pie is a typical lunch or snack for many an Aussie (and at about $3 it won’t break the bank), as they can be purchased warm from most bakeries (another common – and welcome – Australian phenomenon).
A typical meat pie filling is a fairly plain minced beef mixture, but most bakeries have no less than five different varieties of pies. My favourites to date include chicken & leek, lamb & rosemary, and veggie pasties (similar to meat pies). Mini quiches also tend to reside with the pies and pasties: spinach and cheese by far being my favourite. (shudder, fits of hunger-induced panic)
Dim Sims
Originally I thought this was a typo. “They must mean Dim SUM,” I thought, thinking of the scrumptious Chinese dumplings that Aussies actually refer to as “Yum Cha”. But after seeing more and more “typos”, I realized that maybe they are referring to something different.
Dim Sims are available almost everywhere, from burger joints, to bakeries and even some convenience stores. They come typically deep fried, but are also increasingly available steamed as well.
And Dim Sims are actually quite similar to Dim Sum – they are meat dumplings in flour wrappers. The exact contents of the inside of a dim sim remain a mystery, as nobody has yet to be able to actually identify all the ingredients for me. It seems that a mixture of meat (pork and chicken being the most common and likely) with cabbage, “filler”, and spices are the closest approximation.
Although I am a huge fan of Dim SUM (known as Yum Cha here), Dim Sims surprisingly did not capture me the way I thought they would. The taste is generally bland, and there is an ingredient I can’t quite put my finger on that makes my mouth twist into odd shapes when I eat it. Each time I try one I figure it will be different – that the last one I tasted was off – but I always end up miserably choking it back by the end. Copious amounts of sauce makes said choking back a little more palatable. (shudder – just plain shudder)
Pavlova
This delicious dessert is common in Australia, and a staple on any dessert buffet table. Although you can get pre-made bases in the grocery store, I doubt they even come close to the deliciousness of a homemade version.
Pavlova is a meringue base – but not crunchy meringue; instead it has a crunchy crust, and a soft fluffy almost cheesecake-like texture inside. Top the base off with cream (and not the milk-like stuff you get in North America – real, thick, clog-your-arteries-with-joy cream) and fresh fruit like kiwi, strawberries, and passion fruit, and you have a dessert to write home about. (good thing I’m writing home about it)
Lamb
Although lamb is not an Aussie-specific food, its popularity sure is. Lamb tends to be the meat of choice in Australia, and is a favourite at ever-popular Aussie BBQs. Although I was a fairweather fan of lamb prior to coming here (it tasted too gamey to me if it wasn’t drowned in mint sauce), I have certainly become enamoured with it here. It is tender, flavourful, and surprisingly bereft of the gamey taste. (mmmm….meat….stomach does back flips for joy)
Australia falls under British influence quite profoundly, especially in the realm of food. So, many things I have mentioned above may have roots in the UK – I don’t specifically know. Some of the delicious desserts rampant around Christmas time (eg: mince pies – shudder, salivate, fall into diabetic coma) provide an obvious link to “the homeland”, while others are interesting variations on international dishes.
The Dairy section of a grocery store is where I notice some of the biggest culinary differences. From sour cream that is almost as thick as butter and comes in a mini milk carton, to just plain cream – starting at a respectable 45% milk fat and available in varying degrees of thickness, I can spend hours puzzling over the variety of heart-attack-inducing dairy products available.
But I know I have only scratched the surface on foods that are characteristically Australian. Now you tell me: What have I missed?
Photo Credits: Lamington – fugzu, Burger – Marshall Astor, Dim Sim – avlyxz
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May 11th, 2009 at 3:45 pm
You haven’t tried cooking any kangaroo yet? They have nice marinated roasts at coles, and also sometimes kangaroo steak.
Maybe not for you if you don’t like gaminess – i think it tastes a bit like venison.
Also, if (when?) you get to South Australia, they do pie floaters. Meat pie in pea soup. I don’t get it, but it’s probably worth trying.
Oh, and in the same place you get your dim sims, try the chicko rolls. They are really nothing like a spring roll, and i don’t believe they actually contain chicken, but they’re a lot better than dim sims.
May 11th, 2009 at 3:47 pm
now that is a big burger!
May 11th, 2009 at 3:55 pm
@Kazari – Of course! Pie Floaters! Although I haven’t tried one, its reputation preceeds itself. I’m game for the first pie floater I encounter on a menu.
As for kangaroo, I have indeed tried it, and despite my love for those cute furry creatures – I like it! Another great mention.
And I’ve seen chicko rolls, but only from afar. If they don’t have chicken, what DO they have in them?
@NomadicMatt – amen to that! The smallest version of a burger with the lot at a local establishment is more than I can get my mouth around, and it always ends up in sloppy pieces on my plate/face/lap/floor. The burgers only get bigger from there….their triple layered one is atrociously (and unrealistically) epic.
May 11th, 2009 at 6:04 pm
Could this be… THE INFAMOUS BUXTON BURGER!? Woohoo! This thing was the first time in YEARS I couldn’t finish what was on my plate. Awesome.
Have you tried emu meat as well? I thought it’d be like a huge chicken (I’ve got a simple mind…), but it’s actually red and tender and delicious!
May 12th, 2009 at 5:01 am
The best (and healthiest) food I had in Australia was the ubiquitous Chicken Kabob. I found that on any “restaurant” street in Oz, there will always be at least one fast-foodish place that specializes in kabobs; and it is always delicious.
I shouldn’t have written this: I’m now jonesing for a nice warm kabob wrap, and there aint no place I know of here in Middle America that can satisfy that hunger.
May 12th, 2009 at 12:50 pm
Yummm…I LOVE the beetroot on the burger! I would argue though that the “Works” at home usually includes bacon too…but definitely not egg and pineapple.
You can chuck in TimTams here…I think they’re pretty gross (overly sweet), but will eat them when in a sweet-tooth bind (and when offered for free) – but Aussies love ‘em. I’ve been told a great way to eat them is with a cup of coffee…you drink the coffee THROUGH the TimTam and it dissolves in your mouth. There’s actually a name for this, but it escapes me…I’m sure an Aussie reader can name it.
Also, the breakfasts (brekkies) – the standard Aussie brekkie is similar to a Canadian one…bacon, eggs, toast…but then they always have a grilled half-tomato and button mushrooms. And beans.
May 12th, 2009 at 1:36 pm
@ToothbrushNomads – sadly, this isn’t the Buxton Burger pictured, but it looks pretty similar! And although I may have had emu years ago, it’s worth another try. I haven’t seen it much (if at all) in Oz.
@JakeT – mental note: become addicted to Chicken Kebabs before the year is out. Yum!
@Carlo – Tim Tams: good one! How could I forget them? And the name of the Tim Tams & coffee concoction is called a “Tim Tam Shooter” (or something like that). Bite off a bit from each corner and suck the hot beverage through the cookie diagonally.
Although I find stuffing an entire Tim Tam in my mouth because it is imminently turning into unidentifiable mush to be a little much, I know people who swear by it!
May 12th, 2009 at 7:35 pm
Burger With The Lot indeed.
The lot of cholesterol, the lot of saturated fat, the lot of coronary artery clogging,…
Anyone for a tofu patty on dry wheat toast?
Hmmm, no? How about a nice, thick Kobe beef burger, with the works then?
Yum.
May 12th, 2009 at 11:17 pm
@theprofessionalhobbo – yes, emu is not what you’d call mainstream. I only remember seeing it for sale in Adelaide’s Central Market & tasted it at the Prairie Hotel in Parachilna (SA).
We referred to the Tim Tam Shooter as the Tim Tam Slam in my neck of the woods. Could very well be a zillion slang terms for that practice =D So messy… I decided to stick to the old dipping technique, much easier, just as good
!
May 13th, 2009 at 10:44 am
Yeah! The SLAM…that’s what she called it…I knew it would come out of the woods at some point…
May 19th, 2009 at 2:34 pm
Ooh. The burger reminds me of my visit to Christchurch, NZ. I stayed at the YMCA, and the cafe guy whipped up a similar burger (fully vegetarian). I could not imagine such a yummy vegetarian burger. (The veggie burgers in the US are one letuce between two buns .. yes the ham/beef/chicken had just been removed !!).
The veggie burger had beetroot, lettuce, onions, ketchup, mayo, sprouts, and get this – a fried patty – made of pumpkin !!!
June 24th, 2009 at 3:34 am
As an Aussie now trying to make her way in the USA, what I miss most about home is the food. I am lucky I get shipped regular supplies of Vegemite for my morning toast (that is very definitely a taste acquired in childhood my American husband looks slightly queasy every time he sees me eating it).
I also get Tim Tams sent to me by old friends so i can do a Tim Tam shooter from time to time.
I do miss vanilla slices or as they are so eloquently nick named “Snot Blocks” (because of the texture) and caramello koalas. And as loyal South Australian I have Farmers Union Iced Coffee flowing in my veins, and find that I miss my daily hit of Iced Coffee on the way to work (though the Burger Kings Mocha comes reasonably close).
I miss real cream more than I can say, so thick you can spoon it from the tub 100% cream (not some weird dairy like fake cream product) on the first strawberries of the season is to die for.
Cucumber and brown vinegar sandwiches on fresh white bread with lots of butter like my mum makes. Oh and decent bread. How I miss decent bread. I am in Mid Western USA and I cannot find a loaf of fresh baked bread or one that is not sweetened so much it tastes like something you should have for dessert. What I would give for a nice crunch crusty loaf of still warm from the oven bread smothered in real butter. Or a Balfours meat pie or a gourmet pie from the local bakery.
I also miss lamb that doesn’t taste so gamey, but tastes sweet and tender. I can get lamb over here, but its so expensive and it tastes different, maybe its aged in shipping or something. But a nice tender rack of lamb with roast spuds and yorkshire puddings and gravy.
OK this post went on longer than I meant, I should know better than to write about food just before lunch time.
June 24th, 2009 at 10:38 am
@Samantha – Stop! Stop! You’re making me hungry! I too, LOVE the lamb here (it’s too gamey in North America), and the cream – real cream. Not whipped cream from a can or Coolwhip from the freezer – cream: pure unadulterated thick artery-clogging cream. Dessert just won’t be the same without it!
August 8th, 2009 at 6:20 am
On my first day in Dallas last year I was introduced to “biscuits” and “gravy” with bacon and eggs for breakfast. My son had tried to explain…but how can you??
” Biscuits” we would call scones without the sugar and “gravy” is white sauce. I thought “yuk”!! However must have been all right as had two….but don’t ever want to again!
No wonder Texans are obese!!
I wondered why the cream I bought for the pav I made was disappointing. Thanks to you Samantha I now know why. Oh..and I couldn’t buy a leg of lamb but maybe just as well from what you say.
Oh well….all of that is what makes travelling fun and interesting and makes coming home palatable!!
I loooove their ribs and baked potatoes. The best was in Seattle!! They must have bigger cows or pigs than we do! The potato
was to die for!!
Jo
August 9th, 2009 at 1:02 am
@Jo:
Don’t you love trying new and “strange” foods? It’s one of the things I love about travel: celebrating our differences.
January 3rd, 2010 at 10:08 am
I cringe in horror at that hamburger of yours. Bad enough to combine meet with pineapple (I like pineapple, but would no sooner eat it with meat than I would with strawberries), but to include BEETS with it??? GAG! Puttinging that satanic root on a burger makes me want to heave! And then, to take excess to the extreme, A FRIED EGG??!!! My god, why not just slap on some ice cream and kimchi and peanuts and sardines while you’re at it?
You’re “burger with the lot” takes the prize for the worst culinary abomination I have ever run across! No wonder you Aussies are a gastronomic laughing stock of the world, along with your bland British ancestors. I guess the (rotten) apple doesn’t fall far from the tree.
January 4th, 2010 at 7:50 am
@Alan – Ha Ha! Well, to each his own, I guess. But please….PLEASE….before you leave such harsh comments on a blog, you may want to do a little fact checking….I’m not Aussie despite your inference that I am.
But on behalf of Aussies who will take offense to your remark, I’ll bet you any amount of money that I can find an equally disgusting-sounding food from your country/culture that actually tastes good if you give it a chance.
January 4th, 2010 at 9:48 am
As a skinny and healthy Canadian I can attest that this is a good burger. I agree it sounds horrible, but you might surprise yourself. Beetroot is actually really good on burgers and sandwiches.
I’ve never seen such an angry, hate-filled comment about food before.
Curious, where are you from Alan?
January 4th, 2010 at 10:05 am
@Carlo – Thanks for the props! There’s a place in Ottawa (Canada) called “The Works”, that features burgers with really strange topping combos – but which taste amazing! So I guess the burger with the lot didn’t seem so odd to me after that experience….it’s also quite prevalent in Asia I noticed.
So in the mystery of Alan’s home country, I think we can now rule out Australia, NZ, Britain, and most of Asia.
January 4th, 2010 at 10:56 am
Hmm…the US? No…couldn’t possibly be. No American would have the audacity to ridicule the gastronomic habits of another country, right?
For the record, these pizzas are right up there with “culinary abominations” – http://matadornights.com/the-five-worst-pizzas-in-the-world/
January 4th, 2010 at 11:06 am
@Carlo – funny pizza article! (Although Tom never actually identifies what makes a GOOD pizza….he just trashes the kinds he didn’t like).
And I’ll have to categorically disagree with him that feta, onions, and greens DO in fact make for a great pizza.
But then again….as I think we’re all discovering…..different strokes for different folks….!