Brian Stewart, owner of the iconic Aussie XL restaurant and bar on Street 51 doesn’t really know why Aussies like beetroot and pineapple on their burgers. “Sometimes guests say that idea of mixing sweet and savory in one burger is a no-go. Maybe it’s because [Australians] are a bit weird?” he said.

But looking between the layers reveals the Aussie XL’s signature item is a sophisticated burger. On top of the grilled beef patty, rests the sweetness of pineapple, an obligatory fried egg and beetroot—making it an ideal all-around treat. “It’s best whenever you’re hungry,” Brian said. “A meal in a bun that is best with beer.”

Even without wetting your mouth with beer between bites, the beetroot burger remains juicy without the need for sauce to enhance the taste. “Think of what ketchup is made of: tomatoes, pickles, and sugar. If you threw tinned pineapple and beetroot into a blender this would make a pretty good sauce,” Brian philosophized about the possibilities.

While what’s going on between two buns down under remains a controversy of taste, the defining feature of the beetroot burger and all other burgers at Aussie XL is the same: “What makes a good burger are the fresh high quality ingredients.” Brian says.