Amelia Park Angus Burgers Go Global

Burgers are one of the most loved foods on the planet, with an estimated 50 billion enjoyed globally each year. From street food stalls to backyard barbecues and restaurant menus, the humble burger has become a canvas for flavour, creativity and the way different cultures bring people together around food.

With the release of the new Amelia Park Angus Beef Burgers, we leaned into that global love of burgers and explored how a great-quality meat patty can take on flavours from around the world. Made from juicy Western Australian Angus beef, these burgers cook beautifully in the pan or on the BBQ and provide the perfect base for building bold, fun, flavourful combinations.

In this recipe suite we take burger night on a global flavour journey, pairing the rich, juicy Angus burgers with ingredients inspired by Greek, Italian and Mexican cuisines — proving that with a great burger at the centre, a simple dinner can quickly become something a little more adventurous.

Standard Burger Cook Method

Bring your burgers to room temp, covered on the kitchen bench. 15-20 mins

Cook the burgers in a frying pan or on a BBQ over medium heat, turning once, until cooked through and nicely caramelised on the outside (about 10–12 minutes).

Italian Style Angus Burger

This version brings together some of our favourite Italian flavours — ripe tomato, smoky grilled eggplant, creamy mozzarella and fresh basil. A simple combination that feels elevated but is incredibly easy to pull together.

15 mins

12-20 mins

4

INGREDIENTS

4 burger buns, warmed or toasted (optional – rub garlic and oil onto the open bun prior to toasting.)
120 g fresh mozzarella, torn
4 slices of grilled eggplant (store bought or home made)
4 slices prosciutto
1-2 ripe tomatoes, sliced
4 Amelia Park Angus Beef Burgers
Handful fresh basil leaves

The Build Italian Style

Cook burgers to standard instructions
Warm your bun. We chose a wholemeal crusty bun for this burger.(optional – rub garlic and oil onto the open bun prior to toasting.)
Build your burger following the ingredient list top to bottom

Mexican Style Angus Burger

With Guacamole, Jalapeño & Pickled Red Onion

This Mexican-inspired version swaps the traditional bun for warm tortillas and delivers bright, fresh layers of flavour. It’s relaxed and designed to be built your way and eaten with your hands.

Ingredients

4 Amelia Park Angus Beef Burgers, cooked as per instructions
8 small wheat or corn tortillas, warmed
2 tomatoes, sliced
1 jalapeño, thinly sliced (or use pickled jalapenos)
½ cos lettuce, finely sliced
1 cup Mexican-style cheese (or grated cheddar)
½ cup sour cream
½ cup guacamole / or sliced avocado
½ cup pickled red onion
Spice Mix
1 tsp Smoked paprika, ground
1 tsp Cumin, ground
1 tsp Coriander seed, crushed
1 tsp sea salt

Method

The Build Mexican Style

Sprinkle the cheese over the burgers during the final minute of cooking and allow it to melt over the hot patties.
Meanwhile, warm the tortillas in a dry fry pan or grill on the BBQ until warm and lightly
Combine spice mix ingredients in a small bowl and toss to combine.
To assemble, layer guacamole, cos, tomato, burger with cheese, sour cream, spice mix and jalapeno.
Serve with an extra tortilla underneath for stability if you like. This meal is perfect to pick up and eat with your hands.

Greek Style Angus Burger

With Tzatziki, Haloumi & Lemony Olives

This Greek-inspired burger is a fun way to mix up burger night. Juicy Amelia Park Angus Beef Burgers are layered with warm haloumi, crisp cos, ripe tomato and a generous spoon of tzatziki. Finished with lemony sliced green olives, it’s a slightly elevated burger that’s simple to assemble and made for Friday nights or Sundays in front of the footy.

Ingredients

4 Amelia Park Angus Beef Burgers, cooked as per instructions
4 burger buns or flatbreads, lightly toasted (we used Turkish bread)
180-200g haloumi, cut into 8 thin slices
2 ripe tomatoes, sliced thinly
4-8 cos leaves, washed and torn
¾ cup tzatziki (store bought is fine)
Lemony Olives
½ cup green olives, sliced
Juice of ½ lemon
2 Tbsp olive oil
½ tsp dried oregano

The Build Greek Style

Drizzle haloumi slices with a little olive oil and cook on a hot pan or BBQ for 1–2 minutes per side, until golden.You can also just lay them over the hot burgers to gently melt over them.
Warm and lightly toast buns or flatbreads.
Lay halloumi slices over the hot burger patties to gently warm and melt over them.
In a small bowl, combine Lemony Olive ingredients, toss to combine.
To assemble, spread tzatziki over the base, layer cos lettuce, tomato, the hot burger patty and haloumi.
Spoon over the lemony olives and finish with a little extra tzatziki if desired.
Serve immediately

4 burger buns, warmed or toasted (optional – rub garlic and oil onto the open bun prior to toasting.)
120 g fresh mozzarella, torn
4 slices of grilled eggplant (store bought or home made)
4 slices prosciutto
1-2 ripe tomatoes, sliced
4 Amelia Park Angus Beef Burgers
Handful fresh basil leaves

The Build Italian Style

Cook burgers to standard instructions
Warm your bun. We chose a wholemeal crusty bun for this burger.(optional – rub garlic and oil onto the open bun prior to toasting.)
Build your burger following the ingredient list top to bottom

Mexican Style Angus Burger

With Guacamole, Jalapeño & Pickled Red Onion

This Mexican-inspired version swaps the traditional bun for warm tortillas and delivers bright, fresh layers of flavour. It’s relaxed and designed to be built your way and eaten with your hands.

Ingredients

4 Amelia Park Angus Beef Burgers, cooked as per instructions
8 small wheat or corn tortillas, warmed
2 tomatoes, sliced
1 jalapeño, thinly sliced (or use pickled jalapenos)
½ cos lettuce, finely sliced
1 cup Mexican-style cheese (or grated cheddar)
½ cup sour cream
½ cup guacamole / or sliced avocado
½ cup pickled red onion
Spice Mix
1 tsp Smoked paprika, ground
1 tsp Cumin, ground
1 tsp Coriander seed, crushed
1 tsp sea salt

The Build Mexican Style

Sprinkle the cheese over the burgers during the final minute of cooking and allow it to melt over the hot patties.
Meanwhile, warm the tortillas in a dry fry pan or grill on the BBQ until warm and lightly
Combine spice mix ingredients in a small bowl and toss to combine.
To assemble, layer guacamole, cos, tomato, burger with cheese, sour cream, spice mix and jalapeno.
Serve with an extra tortilla underneath for stability if you like. This meal is perfect to pick up and eat with your hands.

Greek Style Angus Burger

With Tzatziki, Haloumi & Lemony Olives

This Greek-inspired burger is a fun way to mix up burger night. Juicy Amelia Park Angus Beef Burgers are layered with warm haloumi, crisp cos, ripe tomato and a generous spoon of tzatziki. Finished with lemony sliced green olives, it’s a slightly elevated burger that’s simple to assemble and made for Friday nights or Sundays in front of the footy.

Ingredients

4 Amelia Park Angus Beef Burgers, cooked as per instructions
4 burger buns or flatbreads, lightly toasted (we used Turkish bread)
180-200g haloumi, cut into 8 thin slices
2 ripe tomatoes, sliced thinly
4-8 cos leaves, washed and torn
¾ cup tzatziki (store bought is fine)
Lemony Olives
½ cup green olives, sliced
Juice of ½ lemon
2 Tbsp olive oil
½ tsp dried oregano

The Build Greek Style

Drizzle haloumi slices with a little olive oil and cook on a hot pan or BBQ for 1–2 minutes per side, until golden.You can also just lay them over the hot burgers to gently melt over them.
Warm and lightly toast buns or flatbreads.
Lay halloumi slices over the hot burger patties to gently warm and melt over them.
In a small bowl, combine Lemony Olive ingredients, toss to combine.
To assemble, spread tzatziki over the base, layer cos lettuce, tomato, the hot burger patty and haloumi.
Spoon over the lemony olives and finish with a little extra tzatziki if desired.
Serve immediately

★

Read Full Bio

Kate Flower

Kate Flower is a Western Australia–based food stylist and recipe developer with over 25 years of industry experience. She specialises in creating visually striking, approachable dishes and works with leading food brands, alongside hosting workshops and publishing cookbooks. Kate is passionate about inspiring others to see the beauty and potential in everyday ingredients.