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
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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.
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Pat pineapple dry and brush with 1/2 Tbsp oil.
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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.
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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.
