Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia. This version comes from Sheep Station, a restaurant in Brooklyn, New York.
- 12 oz. ground beef
- 1 tsp. crushed red chile flakes
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. unsalted butter
- 2 (1/4″-thick) slices yellow onion
- 2 canned pineapple rings
- 4 tbsp. extra-virgin olive oil
- 2 slices aged white cheddar
- 2 eggs
- 2 hamburger buns, toasted
- 2 leaves lettuce, preferably bibb
- 4 slices canned pickled beets
- 2 slices beefsteak tomato
- In a bowl, combine beef, chile flakes, and garlic; season with salt and pepper. Form beef into two 1″-thick patties; transfer to a plate. Heat butter in an 8″ nonstick skillet over medium heat. Add onion slices and cook, flipping occasionally, until browned (but not falling apart), 8–10 minutes. Remove skillet from heat; set onions aside.
- Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Brush pineapple with 2 tbsp. oil; grill, flipping once, until lightly browned. Transfer pineapple to a plate; set aside. Grill burgers, flipping once, until cooked to desired doneness, about 10 minutes total for medium rare. During the last minute of cooking, top burgers with cheese; let melt. Transfer burgers to a plate.
- Meanwhile, heat remaining oil in a 10″ nonstick skillet over medium heat. Add eggs; cook, covered, until yolks are just set, about 4 minutes. To bottom half of each bun, add lettuce, beets, tomato, onion slice, pineapple, and a burger. Top each with an egg; add top half of bun.
Pairing Note This sweet-rich burger calls for an amber beer with a slight bitterness, like Anchor Steam from San Francisco ($13 for six bottles). —Ania Zawieja