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