June 10, 2016

I’m a pretty simple girl…Well, that’s not really true, but it is when it comes to my burgers.  It wasn’t until I met Chris that I heard of an Aussie burger.  Was it ground kangaroo?  What made an Aussie burger so special?  Now a staple in our home, here is the recipe: 
  4 burgers (filet mignon, brisket, or regular)
  4 slices of bacon (peppered is yummy for this recipe)
  4 good quality hamburger buns (Having previously been a baker, Chris is kind of a Hamburger Bun snob)
  Beets 
  Pineapple slices
  Egg 
  Onion
  Lettuce
  Tomato
  Cheddar Cheese
  BBQ Sauce (Family favorite is Sweet Baby Rays)
(Don’t be fooled by the pickles in this picture.  The Aussie burger has NO pickles.  These are for our 7 year old!)

Let the patties sit out at room temperature and season with salt and pepper.  

Lay the beets on a piece of foil and sprinkle with olive oil and salt.  (I picked up these beets at the local farmers market) Close the foil package and allow beets to roast on the grill.  Your beets will take about 30 minutes to cook, then remove skins, and slice.

By now your patties should be at room temperature.  grill to your liking alongside the onions and bacon.  Right before you’re ready to take the patties off the grill add a slice of cheddar cheese and grill your hamburger buns. 

If you have a flattop on your grill you can go ahead and fry your egg.  If not, just cook in a pan on your stove.  Cook your egg over easy or hard-it’s personal preference. 

Now you are ready to assemble!

Get your grilled bun bottom and add lettuce, patty, BBQ sauce, egg, grilled onions, pineapple, beet, tomato, bacon, and the top bun. It’s funny to watch Chris assemble his Aussie burger.  The lettuce MUST go down before the hamburger patty, otherwise he says it makes the burger get soggy.  No idea what his reasoning is on the order of the rest of the things, but I admire his artistry!  

The most difficult thing about this burger is being able to fit it in your mouth.  Push it down and go for it!

You might notice the big potato wedges next to the burger.  These are simple and easy to grill.  If there are any leftover potatoes, I dice them and make potato and egg (papas con huevo) the next morning.

La Fabulosa xoxo

WRITTEN BY

ERIKA "LA FABULOSA" McDONALD

Managing Director Of BSR

Chris McDonald's wife Erika prepares absolutely fabulous nutritional dishes to fuel the Ironman Champion

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FAVORITE RECIPES

Chris's Favorite Aussie Burger

Serves 4 Ravenous Triathletes

"It wasn’t until I met Chris that I heard of an Aussie burger. Was it ground kangaroo? What made an Aussie burger so special? "

0:56 Time · 11 Ingredients · 7 Steps

0:45 Cook  0:06 Prepare  0:05 Marinade 

Ingredients

4 Good quality hamburger buns (Having previously been a baker, Chris is kind of a Hamburger Bun snob)
1 Count
4 Omaha Steaks Burgers (Filet Mgnon, Brisket, or regular)
1 Count
4 Slices Omaha Steaks Bacon (Peppered is yummy for this recipe)
1 Count
BBQ Sauce (Family favorite is Sweet Baby Rays)
4 Fuid Ounces
Beets
1 Count
Cheddar Cheese Slices (Thick cut)
4 Count
Eggs
4 Count
Lettuce
1 Count
Onions
1 Count
Pineapple Slices
1 Count
Tomato
1 Count

Steps

1

Let the patties sit out at room temperature and season with salt and pepper or Omaha Steaks seasoning.

0:05
2

Lay the beets on a piece of foil and sprinkle with olive oil and salt. (I picked up these beets at the local farmers market) Close the foil package and allow beets to roast on the grill. Your beets will take about 30 minutes to cook, then remove skins, and slice.

0:30
3

By now your patties should be at room temperature. grill to your liking alongside the onions and bacon. Right before you’re ready to take the patties off the grill add a slice of cheddar cheese and grill your hamburger buns.

0:10
4

If you have a flattop on your grill you can go ahead and fry your egg. If not, just cook in a pan on your stove. Cook your egg over easy or hard-it’s personal preference.

0:04
5

Now you are ready to assemble!

Get your grilled bun bottom and add lettuce, patty, BBQ sauce, egg, grilled onions, pineapple, beet, tomato, bacon, and the top bun. It’s funny to watch Chris assemble his Aussie burger. The lettuce MUST go down before the hamburger patty, otherwise he says it makes the burger get soggy. No idea what his reasoning is on the order of the rest of the things, but I admire his artistry!

0:05
6

The most difficult thing about this burger is being able to fit it in your mouth. Push it down and go for it!

0:01
7

You might notice the big potato wedges next to the burger (scroll down for this recipe). These are simple and easy to grill. If there are any leftover potatoes, I dice them and make potato and egg (papas con huevo) the next morning.

0:01

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"In full transparency, BSR is both my client and my coach. That being said, there is no denying the results. Chris McDonald and the team at Big Sexy Racing are transforming this 40+ husband, dad and entrepreneur into a real contender. I gave the mandate to Chris that I want to get to Kona and I'm fully confident that he's going to deliver. We don't get caught up in all of the minutiae of the data, but I know that it's all there embedded in my plan. The BSRX prescription is clear, adaptive and fits my busy schedule like a glove. The work is hard, trust me, but the rewards are worth every drop of blood, sweat and tears! "

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