1. This is what Australians call a Burger With The Lot.
Also called a Works Burger, they popped up in Australia in the 1960s and continue to be an institutional offering at most pubs, cafés, and restaurants there.
3. Yes, there are a lot of foreign things happening here.
9. and spicy chili mayo.
Sriracha + mayonnaise is fine.
Asian chile paste such as sambal oelek + mayonnaise + ketchup is better.
10. Together they make a perfect combination of flavors.
Pickled beets - Sweet and sour, crisp and earthy.
Runny egg - Rich, coats the whole burger and soaks into the bun.
Pineapple - Sweet and charred.
Chili mayo - Spicy and rich.
15. Just don’t flake on the beets.
Native Australians don’t agree on all of the essential toppings for their national burger — but the beets are non negotiable.
22. If you hate it, you can yell at me, on the Internet. I won’t even care.
h/t to former Gourmet editors Alan Sytsma and Andrea Albin who helped put this Aussie burger on the cover of the magazine’s July 2008 issue and encouraged me to try one for the first time.