This is what Australians call a Burger With The Lot.
How do you feel about it?
Yes, there are a lot of foreign things happening here.
Before you make up your mind, let's talk this through.
It starts as a regular hamburger.
From there, you must add pickled beets,
a fried egg,
and spicy chili mayo.
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.
Grilled onions are cool too.
Cheese is fine.
Lettuce and tomatoes are pretty important.
Bacon? Sure, why not.
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.
Or the egg.
You can do this.
Don't be scared.
It's cheaper than a flight to Sydney.
Give it a shot.
If you hate it, you can yell at me, on the Internet. I won't even care.
Use this recipe from Gourmet.
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.