Thursday, May 26, 2016

Recipe of the Week: Aussie Burger

With Memorial Day just around the corner (and Father's Day in a few weeks), it's time to roll out a few grilling recipes.  Over the next 6 weeks, I'll be showcasing some amazing burgers, ribs and new/old grilling favorites.

April 2016 marked 19 years since I left Melbourne, Australia.  From 1994 to 1997 I called the land down under home.  I met some remarkable people, explored some of the most amazing places, and ate some interesting food (witchetty grubs aside).

I am not sure where or how the Australian's got the idea for their classic burger, but the combination, albeit strange is pretty tasty.  Yes, this burger has not only pineapple rings and beet(root), but an over easy egg!  You'll need a bib to eat it.

Enjoy, Mates!

The Aussie Burger


2 pounds ground beef (80/20)
1 tsp. crushed red pepper flakes
1 clove garlic, finely chopped
salt and pepper
1 tablespoon Worcestershire sauce
2 tbsp butter
2 1/4 inch thick sweet yellow onion
4 tablespoons olive oil, divided
1 can pineapple rings (4 slices)
4 slices aged white cheddar
4 eggs
hamburger buns, toasted
romaine lettuce leaves
1 can sliced picked beets (2 slices per burger)
1 beefsteak tomato, sliced
Fry sauce (optional)


In a bowl, combine the beef, red pepper flakes, garlic, salt and pepper and Worcestershire sauce. Form beef into (4) 1 inch thick patties; transfer to a plate.

Heat butter in a non-stick skillet over medium heat.  Add onion slices and cook, flipping occasionally, until browned (but not falling apart), about 8-10 minutes.  Remove skillet from heat; set onions aside.

Prepare a gas grill to medium high heat. Brush pineapple with 2 tablespoons oil and place on grill, flipping once until lightly browned.  Transfer to a plate; set aside.

Grill burgers, flipping once, until cooked to desired doneness, about 5 minutes a side for medium rare.  During the last minute of cooking, top burgers with 1 slice of cheese; let melt. Transfer burgers to a plate.

Heat the last of the remaining oil in a non-stick skillet over medium-high heat.  Add two eggs at a time and cook covered until whites are set and yolks are still runny, about 4 minutes. Repeat with remaining eggs.

To assemble: On the bottom half of each bun, add fry sauce (if desired), lettuce, beets, tomato, onion slices and pineapple. Top with burger patty.  Top each patty with an egg and then add top half of bun.

Sandra and I in Sydney (1995)