I know it sounds strange, or over the top, but this actually works. Really well. It hits on many so levels, and the acid of the vegetables balance out the richness of the egg and meat. I first encountered this in Australia, then again recently in Seattle. This version is improved a little over the original-everything is cut so that less stuff falls into your lap. In Australia, anything with a fried egg thrown in is having with “the lot”.
INGREDIENTS:
24-32 ounces of ground beef (grass-fed, or whatever your favorite burger mix is), depending on how hungry you are
4 roasted beets, (See recipe on site), sliced into rounds ¼ inch thick, using red wine vinegar to marinate
4-8 slices ripe tomato, seeded and cut ¼ inch thick
4-8 leaves cleaned and dried butter leaf lettuce
4 buns- use something soft and spongy, like brioche or egg
½ cup quickled onions or shallots (see recipe on site), or thin slices red onion
Salt and Pepper to taste
4 eggs, fried, so the white is well set and the yolk is still runny, but not super runny (unless you like it like that and are willing to not stress over wearing any)
½ cup Burger Sauce (see recipe)
Olive oil or melted butter, enough to paint the surfaces of the buns lightly
Optional: If you want to go over the top- 4 slices of sharp cheddar or Havarti cheese
8 slices crisp cooked bacon
METHOD:
Have your vegetables ready on a platter (be sure to drain the beets) and place in the refrigerator.
Heat the barbecue or pan. You want to get the outside of the burger lightly charred without overcooking the inside, so adjust temperature as needed.
Shape the burgers and season them, and have at room temperature when time to grill.
Heat a pan for the eggs.
When ready to cook, start the hamburgers. Paint the cut surfaces of the buns with oil or butter and grill until just golden. Place the buns on 4 plates. Put the lettuce on the bottom half of the buns, cup facing up. When you see blood/liquid coming to the surface of the burger (after 4-7 minute depending on how thick you make your patties), flip the burger. Fry your eggs.
After flipping, the burger should be done in 2-4 minutes. This should yield a medium-rare to medium burger. Cook it longer if you like them more well-done, or less time for rare. If using cheese, place the cheese on each patty when you flip them. If using bacon, place 2 strips crossed per burger now.
Place the burger on the bottom half of the bun on the lettuce. Pave with lots of slices of beet, add a fried egg, yolk down, to each patty and season with salt and pepper, garnish with quickles. Add tomato slices, paint the tops of the buns with Burger Sauce, and then put the tops on.
Chef’s Notes: While it may seem odd to be specific about the order in which things get put on the burger, there is a reason. The lettuce on the bottom catches juices so the bun doesn’t get soaked and the burger blows up in your hands. The egg placement is so the yolk flows onto the beef and not your hands. Meat, beets, egg, quickles, tomato is umami/richness, Sharp/sweet, umami/richness, sharp/sweet/funk, sweet and a little sharp. And it all just explodes incredibly in the mouth. Have napkins handy.
Serves: 4
Source: Chef Andrew E Cohen (Inspired by the Mt. Molloy Café in Australia, and The Five Point Cafe in Seattle)
If you enjoyed this article, please consider sharing it!
