Outback beef sliders

Outback beef burgers

Serves: 5 |  Preparation Time: 15 mins  |  Cooking Time: 25 mins 


  • 10x Tasman beef burger patties (pre-made)
  • ½ onion
  • 4 slices tinned pineapple, drained, dried on paper towel
  • 2 tbsp olive oil, plus extra for drizzling
  • Pickled beetroot, drained to serve
  • 2 vine-ripened tomatoes, thickly sliced
  • ½ baby cos lettuce, leaves torn
  • 4 damper buns, halved and cut-sides toasted
  • Tomato chutney, to serve
  • Fries (optional), to serve


  1. Remove pre-made beef burgers from packaging, and brush burger patties with oil, its that easy! 
  2. Heat a large non-stick frying pan over medium-high heat. Thinly slice onion and toss in a bowl with 2 tbsp oil. Season to taste. Cook onions, stirring occasionally for 8-10 minutes until golden brown. Set aside.
  3. Meanwhile, heat a char-grill pan or barbecue over medium-high heat. Spray pineapple with oil and cook, turning occasionally for 3-4 minutes until browned. Set aside.
  4. Add burgers to char-grill pan, reduce heat to medium and cook, for 5-6 minutes each side, or until cooked through. Transfer to a plate to rest for 5 minutes.
  5. To serve, top each bun base with lettuce, tomato, burger patty, pineapple, beetroot, chutney and onions. Sandwich with bun tops and serve with fries, if desired.

Results may vary.