The first time I ordered the burger at Sheep Station, an Australian-style pub in Brooklyn, New York, I wasn't sure what to make of it. In addition to the usual toppings of lettuce and tomato, the sandwich was stacked high with pickled beets, grilled pineapple slices, and a perfectly fried egg whose yolk was already dripping down the burger's sides by the time it arrived. I grabbed hold and gave it my biggest bite; heavenly. The earthy, tangy beets, the syrupy-sweet pineapple, the juicy beef—all of it was bound together by the decadent egg yolk. I was hooked.