Australian-Style Burger

An Aussie burger 'with the lot' means the addition of pickled beets, a runny fried egg and roasted pineapple slices. Typically the beets are canned but it is quick and easy to pickle them yourself. I prefer my burger without the sweetness of charred fruit (too many different flavours going on) so this recipe doesn't include the pineapple. 

Yield: 4 servings

Ingredients

12oz ground beef sirloin

6oz ground beef brisket

6oz ground beef chuck 

2 red beets (about 10oz each), ends trimmed, peeled, julienned

3/4 cup red wine vinegar

3 tablespoons granulated sugar

2 teaspoons whole coriander seeds

1 teaspoon yellow mustard seeds 

1 bay leaf 

2 whole red tomatoes (each about 5oz), cut into 1/4" slices

2 heads cos lettuce, leaves washed and dried 

4 thin slices of white cheddar cheese

4 brioche buns, split and toasted

kosher salt and freshly ground black pepper 

mayonnaise (for coating the buns)

ketchup and mustard for serving 

For the Pickled Beets: use cheesecloth and twine to make a sachet for the coriander seeds, mustard seeds and bay leaf. Combine 1 cup water, red wine vinegar, sugar, salt, and the sachet in a small pot over medium-high heat, whisking to dissolve the sugar and salt. Once it comes to a boil, transfer to a heatproof bowl and add the cut beets. Let cool to room temperature before refrigerating at least an hour before serving.

For the Eggs: Set a medium-sized, non-stick skillet over low heat and add a tiny drizzle of canola oil. Crack in the eggs (2 at a time depending on the size of the pan), being careful not to break the yolk. Let cook slowly for 3-4 minutes until the white has just set and the yolk is still runny.

For the Burgers: 

Form 4 6oz patties out of the ground meat without overworking or squeezing it too much. Try to make each patty about 1/2" thick. 

Set a cast iron skillet over high heat and while it is getting hot, season the patties liberally with salt and freshly ground black pepper. Place the patties in the hot, dry pan and leave for about 3 minutes before flipping. Continue to cook, flipping occasionally, until the internal temperature has almost reached desired doneness, then drape the cheese slices over each patty and cover the skillet with a lid for the last 10 seconds until it melts. 

Just before assembling the burgers, coat the bottom bun with a thin layer of mayonnaise. 

To Assemble: The order of ingredients should be: bottom bun, lettuce, patty, cheese, tomato, beets, egg, top bun