Aussie on the Barbie
By Charcoal Companion
Aussie on the Barbie
By Charcoal Companion
Yield/Serves:
Makes 4 stuffed burgers
- 3 lbs. ground beef
- 6 pineapple rings
- 12 pickled beets, sliced
- 8 oz. Gouda cheese, shredded
- 4 eggs
- 2 tbsp. mayonnaise
- 1 tbsp. hot chile sauce
- 1 tbsp. fresh chopped parsley
- 4 crusty hamburger rolls
Preheat your grill or grill pan to medium-high. Grill pineapple rings until they begin to lightly char and soften. When cool enough to handle, chop two rings into small chunks and set aside with the other grilled pineapple rings.
Drain and pat dry the pickled beets. Chop four slices into small chunks and set aside with the remaining beet slices.
Make a chile mayonnaise by combining mayonnaise and one teaspoon of chile sauce in a small bowl. Set aside.
Combine ground beef, 2 teaspoons of chile sauce, salt and pepper to taste in mixing bowl, using hands to mix thoroughly. To form burgers, place ½ pound of ground beef mixture into the bottom of the burger press. Push the long end of the press into the meat to form a well. Stuff the burger with 2 ounces Gouda cheese, 1 teaspoon grilled, chopped pineapple chunks and 1 teaspoon chopped pickled beets.
Place ¼ pound of beef mixture on top of the stuffing and use the press to seal. Repeat process for other three burgers. Cook over direct heat until thoroughly cooked. Meanwhile, prepare four fried eggs in a skillet and keep warm. Serve burger on a toasted bun garnished with chile mayonnaise, more sliced pickled beets, grilled pineapple rings, a fried egg and chopped parsley.
Drain and pat dry the pickled beets. Chop four slices into small chunks and set aside with the remaining beet slices.
Make a chile mayonnaise by combining mayonnaise and one teaspoon of chile sauce in a small bowl. Set aside.
Combine ground beef, 2 teaspoons of chile sauce, salt and pepper to taste in mixing bowl, using hands to mix thoroughly. To form burgers, place ½ pound of ground beef mixture into the bottom of the burger press. Push the long end of the press into the meat to form a well. Stuff the burger with 2 ounces Gouda cheese, 1 teaspoon grilled, chopped pineapple chunks and 1 teaspoon chopped pickled beets.
Place ¼ pound of beef mixture on top of the stuffing and use the press to seal. Repeat process for other three burgers. Cook over direct heat until thoroughly cooked. Meanwhile, prepare four fried eggs in a skillet and keep warm. Serve burger on a toasted bun garnished with chile mayonnaise, more sliced pickled beets, grilled pineapple rings, a fried egg and chopped parsley.