Gold Coast Burger

How to make Gold Coast Burger Recipe - When we travel internationally, we are always fascinated to see how American food has influenced the local cuisine. Making his way along Australia’s Gold Coast, Chris happened on this wild rendition of our nation’s culinary icon. It’s usually made with kangaroo meat Down Under. We didn’t think that would go over too well back home, so we adapted it a bit. The beets, pineapple, bacon, and fried egg are true to the original. Cook these on your barbie, mate.

Ingredients:

1 1/2 pounds (680 g) freshly ground chuck

Kosher salt and fresh cracked black pepper, to taste

1 tablespoon (7 g) Fifth Dimension Powder

1/2 cup (58 g) shredded sharp Cheddar cheese

Aussie Special Sauce (recipe follows)

Caramelized Onions (recipe follows)

4 slices canned pickled beets, drained

4 slices tomato, thinly sliced and seasoned with cracked pepper

1 cup (72 g) shredded iceberg lettuce

Oil, for frying

4 slices Canadian bacon

4 slices canned pineapple rings, patted dry

4 eggs

4 hamburger buns

Method:

Prepare a kettle grill (see pages 18–19). Clean the grill grate well with a stiff wire brush. While the grill is heating, form the patties. Divide the meat into 4 equal portions and shape according to the technique.

When the fire is hot (you can hold your hands over it for 5 seconds), brush the grill grates with oil. Season the burgers with salt and pepper and place on the grill grates.

Grill for 4 minutes and flip. Grill 3 minutes longer or until medium rare (130°F [54°C] internal temperature). Transfer the burgers to a platter. Sprinkle with Fifth Dimension Powder and Cheddar cheese. Tent with foil and let rest for 10 minutes.

Prepare the condiment platter: Arrange Aussie Special Sauce, Caramelized Onions, drained pickled beets, sliced tomatoes, and shredded lettuce on a platter. In a large sauté pan over medium-high heat, fry the Canadian bacon in tablespoon (15 ml) of oil for 2 to 3 minutes until crispy. Turn the bacon over and fry for another 2 to 3 minutes until the other side is crispy. Blot with paper towels and transfer to the platter with the beets, tomatoes, and lettuce.

In the same pan over medium heat, sauté the pineapple slices in the leftover bacon fat until just brown, about 2 minutes per side. Transfer to the platter.

Crack the eggs into the same pan. Turn the heat to medium. Cover and cook for 5 minutes. Do not turn them over (you want them sunny-side up). Season with salt and set on platter.

Assemble the burger: Spread Aussie Special Sauce on the top and bottom of each bun. Sprinkle the shredded lettuce over the bottoms. Place the burgers on the the lettuce. Layer on the onions, Canadian bacon, pineapple, beet, tomato, and egg. Place the tops on and enjoy. YIELD: 4 burgers

AUSSIE SPECIAL SAUCE:

1/4 cup (60 g) Kewpie mayonnaise

1/4 cup (70 g) chili garlic sauce (preferably Vietnamese)

In a small bowl, stir the mayonnaise and chili garlic sauce together. Refrigerate until ready to use.

YIELD: 1/2 cup (115 g)

CARAMELIZED ONIONS:

1 tablespoon (15 ml) olive oil

2 large sweet onions, peeled and sliced

1 teaspoon (6 g) salt

1 tablespoon (15 ml) water

Heat the olive oil in a large, nonstick sauté pan over medium-high heat. Add the onions and salt and cook, stirring often, until the onions soften and just start to brown. Reduce the heat to medium low and cook, stirring occasionally, until the onions collapse completely and turn to a rich, jammy brown, about 30 minutes. When the onions are nearly done, add 1 tablespoon (15 ml) water and stir, scraping the browned bits from the bottom of the pan into the onions. Set aside to cool. YIELD: 1 cup (150 g)

Gold Coast Burger