Aussie Burger

From the kitchen of Carly

Charred beef patty crowned with a fried egg, caramelized pineapple, and tangy pickled beets, all held together by a spicy mayo bind. This Australian classic balances sweet, smoky, and savory in one hand-held package.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup ketchup
  • 11/4 cup mayonnaise
  • 11 teaspoon Asian chile paste such as sambal oelek
  • 11 1/4 pounds ground beef chuck
  • 14 kaiser rolls, split
  • 14 pineapple rings
  • 11 tablespoon vegetable oil, divided
  • 14 large eggs
  • 13/4 cup drained sliced pickled beets

Instructions

  1. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .

  2. Combine ketchup, mayonnaise, and chile paste.

  3. Mix beef with 1 teaspoon salt and 1/2 teaspoon pepper, then form into 4 (4 1/4-inch-diameter) patties.

  4. Lightly toast rolls on grill.

  5. Pat pineapple dry and brush with 1/2 tablespoon oil.

  6. Oil grill rack, then grill pineapple and burgers, covered only if using a gas grill, turning once, until pineapple is tender and caramelized and burgers are medium-rare, about 4 minutes total.

  7. Heat remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat until hot, then fry eggs.

  8. Spread chile mayonnaise on rolls, then assemble burgers with pineapple, beets, eggs, lettuce, and tomato.