From the Chef: Now that's a burger
The Australians put a couple of spins on an American classic
Posted: September 8, 2010
The Australians' use of beetroot, bacon, egg and pineapple take the humble hamburger in a new direction.
It seems impossible that one could tire of hamburgers, but if you're facing burger fatigue after a summer of grilling, you can try the Down Under version for a twist on the usual flavors. The Australian take on the burger differs primarily in its toppings: beetroot, pineapple and fried egg, topped with cheddar and bacon. It's a towering layer of salty, sweet and savory. Belushi's Restaurant, at the Mosaic House, has its own version, put together by an actual Aussie, Luke Mitchell, a head chef.
- Luke Mitchell is a head chef at the Mosaic House's Belushi's Restaurant & Bar. Odborů 4, Prague 2-New Town. Tel. 246 008 324
Belushi's Aussie burger
700 grams ground beef
1/2 onion, finely chopped
1 clove garlic, minced
1 generous tablespoon ketchup
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
4 burger buns (Luke recommends the "Scottish baps" from Bakery Mansson, at Bílkova 8 in Prague 1)
4 slices cheese (eidam or cheddar)
4 slices fried bacon
4 pineapple rings (tinned or fresh)
4 large pickled beets, sliced, drained
1 large tomato, sliced
2 large red onions, cut into thin rings
Lettuce (for serving)
Ketchup (for serving)
Prepare burger patties by mixing ingredients in a bowl. Form into four flattened patties.
Preheat outdoor grill or a sauté pan to medium-high heat.
Cook the patties for about three to five minutes on each side until the burger has a dark, caramelized crust, but is still juicy in the middle. The internal temperature should be at least 70 degrees Celsius.
Meanwhile, pan fry the bacon until crisp.
In a separate buttered pan over medium heat, prepare the eggs, one by one, sunny side up. The egg is fried on one side until the whites are completely set and the yolk is a bit runny, about three to five minutes.
With burgers still on the grill or pan, top with cheese, two slices of crispy bacon, fried egg and a slice of fried pineapple.
On the bun, stack fresh lettuce, tomato slices, red onion and the truly Aussie touch: beetroot slices.
Place burger stack on bun with salad, and top with Heinz ketchup.