Thursday, 14 May 2009

• The Aussie burger

  Everytime I travel to the states, I always seek the ultimate burger - from In n Out's double animal to the famed DB Bistro's foie gras truffle burger (thanks, Deb!) I thought I'd share with you a recipe of our local burger from down under!

  All you New-Yorkers can grab a bite of this at the Fives leaves cafe (partly owned by Heath Ledger before his death, now managed by his Aussie friend):
  Five Leaves Burger w/grass fed beef, fried pineapple ring, house made pickled beets,harissa mayo & sunny up egg

  One Monday morning several months ago, my friend and former coworker, Alan Sytsma, rushed into my test kitchen and started gushing about “the most awesome burger” he’d ever had—an Aussie burger. Coming from Alan, this was major praise. At the same time, though, I was a little incredulous. I mean, I like burgers. There are some that I like much better than others. But besides great-quality, perfectly cooked meat and a nice bun, what could make a burger that spectacular? The answer, of course, is really amazing toppings. (Source: Gourmet)

  

  AUSSIE BURGER

  SERVES4

  • ACTIVE TIME:30 MIN 
  • START TO FINISH:35 MIN

  JULY 2008

  Some Australians add grilled onions to this burger—feel free to make it your own. Learn the story behind this dish in our column, The Recipe.

  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 1 teaspoon Asian chile paste such as sambal oelek
  • 1 1/4 lb ground beef chuck
  • 4 kaiser rolls, split
  • 4 pineapple rings
  • 1 tablespoon vegetable oil, divided
  • 4 large eggs
  • 3/4 cup drained sliced pickled beets

  • ACCOMPANIMENTS:

     
    lettuce; tomato slices

  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
  • Combine ketchup, mayonnaise, and chile paste.
  • Mix beef with 1 tsp salt and 1/2 tsp pepper, then form into 4 (4 1/4-inch-diameter) patties.
  • Lightly toast rolls on grill.
  • Pat pineapple dry and brush with 1/2 Tbsp oil.
  • 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.
  • Heat remaining 1/2 Tbsp oil in a large nonstick skillet over medium-high heat until hot, then fry eggs.
  • Spread chile mayonnaise on rolls, then assemble burgers with pineapple, beets, eggs, lettuce, and tomato.

  COOKS’ NOTE: Rolls, pineapple, and burgers can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat.

  RECIPE BY ANDREA ALBIN

  PHOTOGRAPH BY ROMULO YANES

   

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