A classic Aussie burger comes packed with unexpected extras.
Jacob Elordi has made a career out of intensity, whether as Euphoria‘s infamous Nate Jacobs, or as the dark, dramatic monster in Frankenstein. And now, he’s headed into full gothic romance territory with Wuthering Heights. But between the angst and the brooding grandeur of classic literature, Jacob has also found time to weigh in on something wonderfully everyday: burgers.
On a recent episode of Hot Ones, the Australian actor took a break from sweating through spicy hot wings to explain why Australian burgers are superior to American ones. “Australians make the best burgers in the world because they put everything on them,” he says, describing a burger layered with eggs, bacon, avocado, “like six cheeses,” and mayonnaise. “The more the merrier on a burger,” he says, before catching himself and adding, “that’s an absurd statement.”
What makes Australian burgers different from American burgers?
Jacob’s description gets at the heart of the Australian burger: It’s built on excess. The classic Aussie style is often stacked high with toppings, leaning into a joyful “why stop now?” approach that makes the whole thing feel more like a full event.
To be fair, we Americans can hardly pretend to be delicate burger minimalists. We’ve been putting fried eggs on burgers for ages, and we’re certainly no strangers to portion sizes that require a strategy. But Australian burgers tend to take the “more is more” philosophy even further—both in sheer volume and in unexpected combinations.
The most iconic difference is the addition of beets. In Australia, a slice of pickled beet is often considered essential, especially on what locals call a burger “with the lot.” And then there’s pineapple. Many Aussie burgers include a ring of grilled pineapple alongside the savory toppings, introducing a sweet-tangy note that can feel quite different from the American lineup.
Jacob admits that fruit is where he personally draws the line (he doesn’t love the idea of mixing fruit and meat), but he embraces the overall spirit of the Australian burger: bigger, bolder and unapologetically piled high.
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